Greek Tzatziki Recipe: Yogurt and Cucumber Dip

Tzatziki is on every Greek table: with souvlaki, grilled meat, fried vegetables or simply with bread. The secret is thick, full-fat Greek yogurt and cucumber that has been squeezed properly dry.

Serves: 6 as a dip | Prep: 15 min plus 1 hour chilling | Cook: none

Ingredients

• 500 g full-fat Greek yogurt (10% fat)
• 1 cucumber
• 2 to 3 garlic cloves
• 2 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• Salt
• 1 tbsp fresh dill, chopped (optional)

Method

1. Coarsely grate the cucumber, mix with a pinch of salt and leave for 10 minutes.
2. Squeeze the cucumber firmly in a clean tea towel.
3. Crush or finely chop the garlic.
4. Mix the yogurt, cucumber, garlic, vinegar and half the olive oil. Season with salt and add dill if using.
5. Chill for at least an hour and serve drizzled with the remaining olive oil.

Tips

• Use real 10% Greek yogurt; low-fat or 'Greek-style' yogurt makes it watery.
• The garlic gets stronger the longer the tzatziki stands.

Products from Bakaliko

• Proto - Greek Yoghurt 5 kg
• Theofilos - Greek Lamb Shoulder
• Chasiotis - Pita Bread 18 cm, 10 pcs

More Greek recipes

• Greek souvlaki
• Greek dips: tzatziki and tyrokafteri