Tzatziki (Greek Yoghurt and Cucumber Dip)

Thick, cool and garlicky: proper Greek tzatziki with strained yoghurt, squeezed cucumber, olive oil and dill. Perfect with bread, grilled vegetables or souvlaki.

45 minto make
6portions
Easyto cook
Vegetariandiet

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Tzatziki (Greek Yoghurt and Cucumber Dip)

Ingredients

For 6 portions

500ml yogurt, whole milk, plain
300g cucumber
2 cloves garlic
2 Tbsp olive oil
1 Tsp white wine vinegar
5g dill
0.5 Tsp salt

Method

If your yoghurt isn't thick Greek-style, line a sieve with a clean cloth, add the yoghurt and leave over a bowl in the fridge for 1 hour to drain.
Coarsely grate the cucumber, skin and all. Mix with a pinch of the salt and leave for 10 minutes, then squeeze out as much water as you can in a clean tea towel.
Crush the garlic to a paste with the rest of the salt.
Mix the yoghurt, cucumber, garlic, vinegar and most of the finely chopped dill. Stir in half the olive oil.
Taste, adding more salt or garlic if you like. Chill for at least 30 minutes so the flavours come together.
Spoon into a bowl, drizzle with the remaining oil and scatter with the rest of the dill.