Tzatziki (Yoghurt, Cucumber, Garlic and Mint Dip)

Tzatziki (Yoghurt, Cucumber, Garlic and Mint Dip) created by Peter J

THIS is how tzatziki should be. NO ONIONS! I've never had tzatziki with onions before but notice that most of the recipes on here seem to include them?! This is simple, delicious and exactly as authentic Greek tzatziki should be. I make this with virtually fat free greek yoghurt and about half the oil and it still comes out beautifully. Keeps in the fridge for 2-3 days, however I suggest you make it the evening before you want it because leaving it overnight really allows the flavours to infuse. Yummy!

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • Put the garlic, lemon juice and olive oil in a small bowl and leave to one side.
  • Peel alternate strips of skin from the cucumber (ie. peel a strip, miss a strip) and grate coarsely.
  • Place the cucumber in a sieve and sprinkle with salt.
  • Leave for approximately 30 mins to allow the water to drip away. Squash any remaining juice out of the shredded cucumber.
  • Put the yogurt and mint in a bowl. Mix well.
  • Add the garlic, lemon juice, olive oil and drained cucumber, and season well with black pepper.
  • Mix well and taste for salt before serving.
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RECIPE MADE WITH LOVE BY

@Wendy-Bob
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@Wendy-Bob
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"THIS is how tzatziki should be. NO ONIONS! I've never had tzatziki with onions before but notice that most of the recipes on here seem to include them?! This is simple, delicious and exactly as authentic Greek tzatziki should be. I make this with virtually fat free greek yoghurt and about half the oil and it still comes out beautifully. Keeps in the fridge for 2-3 days, however I suggest you make it the evening before you want it because leaving it overnight really allows the flavours to infuse. Yummy!"

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  1. Regina R.
    As my housemate told me, this sauce is righteous! I used 1 1/2 cucumbers, seeded and finely diced, then lined my colander with cheesecloth to let them drain. This made it very easy to squeeze the water out. I used fresh mint, whole milk plain yogurt, and twice the lemon juice. Refrigerated for 12 hours, this is the best tzatziki I've ever had!
  2. Regina R.
    1 1/2 seeded and finely diced cucumbers drained through cheesecloth Regular Whole Milk yogurt And doubled the lemon juice
  3. Chef Tweaker
    Great! I used fresh mint. I also halfed the recipe but still used the full amount of lemon juice. I liked the peeling tip. At first I was confused about why it was necessary but I tried without peeling once and figured it out quickly!<br/>Just updating that many recipes call for rinsing and redraining the cucumbers to remove the extra salt. Something to keep in mind. Again I halved the recipe but used all the salt (forgot!) so I slowly added the cucumbers in while tasting. It did get salty so I rinsed the remaining cucumber before adding.
  4. Katanashrp
    After trying countless tzatziki recipes this one tastes the most like my neighborhood Greek restaurant. Thank you for sharing.
  5. Ks7997
    I made This Tzatziki yesterday to serve with Falafel Recipe#101525. I have never had Tzatziki before so I have no mode of comparison for it. I did make a few changes as per my taste. Based on a previous review, someone substituted sour cream for the yogurt and it worked fine, I substituted cream for yogurt, since I am not a big fan of yogurt. I increased the amount of lemon juice and cucumbers and used fresh mint instead of dried. Even with all these changes my family LOVED this tzatziki. This will be made very often now. Thank you!!
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