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A bowl of thick tzatziki dip, garnished with fresh dill.
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5 from 3 votes

Tzatziki Recipe

This tzatziki recipe results in a thick, rich, and super tasty tzatziki - definitely more of a dip than a sauce. Serve with my chicken souvlaki, or just eat it with a spoon!
Prep Time10 minutes
Draining time8 hours
Total Time8 hours 10 minutes
Course: Condiment
Cuisine: Greek
Diet: Diabetic, Gluten Free, Vegetarian
Servings: 3 cups
Calories: 139kcal
Author: Marie Porter

Equipment

  • Wire Mesh Strainer
  • Cheesecloth
  • Box grater

Ingredients

  • 3 cups Plain Greek yogurt
  • 1 English cucumber peeled
  • ½ teaspoon Salt
  • 3 Garlic cloves pressed
  • 1 tablespoon Lemon juice
  • 1 tablespoon Chopped fresh dill
  • Salt and pepper to taste

Instructions

  • Line a metal strainer with 2 layers of cheesecloth, place over a smaller bowl. Place yogurt into cheesecloth, chill in the fridge overnight.
  • Grate the peeled cucumber, squeeze out as much water as you can. Place grated cucumber into a bowl, stir in ½ teaspoon salt, allow to sit for 10 minutes.
  • Squeeze out remaining water.
  • Mix together strained yogurt, squeezed cucumber, garlic, lemon juice, and dill; season with salt and pepper to taste.
  • Cover and chill for at least 1 hour before serving.

Notes

Nutritional information is for about a cup, or ⅓ of the full recipe.

Nutrition

Calories: 139kcal | Carbohydrates: 12g | Protein: 21g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 462mg | Potassium: 447mg | Fiber: 1g | Sugar: 8g | Vitamin A: 124IU | Vitamin C: 6mg | Calcium: 242mg | Iron: 1mg