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Our Authentic Tzatziki Recipe in a blue bowl with cucumber slices and dill sprig on the left and sitting on a wooden board.
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5 from 1 vote

Authentic Tzatziki Recipe

This is my family's Authentic Tzatziki Recipe, a simple recipe that relies on excellent ingredients, including a good quality strained Greek yoghurt. 
Prep Time10 minutes
Straining1 day
Total Time1 day 10 minutes
Course: Dip
Cuisine: Greek
Keyword: dip, Greek yoghurt, homemade
Difficulty: Easy
Diet: Gluten free, Keto, Low Carb, nut free, Vegetarian,
Servings: 18 tablespoons*
Calories: 42kcal

Ingredients

  • 2 cups Greek yoghurt (or 1 cup if you are not straining the yoghurt overnight)
  • 150 grams Lebanese cucumber (1 small Lebanese cucumber, approximately 5.3oz)
  • 4 cloves garlic cloves, minced (you could use 2 if you prefer a "light" version)
  • 2 tablespoons dill, fresh
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • Sea salt to taste
  • A sprig of dill to garnish.

Instructions

  • Tip your Greek yoghurt in a strainer lined with cheesecloth (or thick paper towels) place a bowl underneath to catch the juices. Leave covered in your refrigerator overnight, this will reduce your yoghurt by half.
  • If you would like to make your tzatziki immediately use just one cup of Greek yoghurt. Allow it to strain in the fridge while you are preparing the rest of your ingredients.
  • Wash the dill, shake then pat dry then cut finely, then mince your garlic cloves.
  • Rinse your Lebanese cucumber under cold running water, trim the ends then coarsely grate.
  • Then either place in a strainer and press out all the excess water and pat dry with a paper towel.
  • Or place the grated cucumber on a thick paper towel (cheesecloth also works for this) and squeeze out all the excess water.
  • Put the strained Greek yoghurt, the strained cucumber, chopped dill, minced garlic, oil and vinegar in a medium bowl. Season the with some salt and mix well until combined.
  • Taste and adjust seasonings according to your taste.
  • Place in a small bowl, garnish with a sprig of mint or dill and serve.

Notes

*It makes just over 1 cup of dip approximately 18 tablespoons. 

Nutrition

Calories: 42kcal | Carbohydrates: 2g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 11mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg