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Tzatziki Recipe served with Lemon

The BEST Tzatziki

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Simple and delicious, The BEST Tzatziki goes with everything from Middle Eastern-style wraps and kebabs to roast veggie sticks and salad. Taking just minutes to make with yoghurt, herbs, garlic and lemon, it tastes even better when you prepare it ahead of time!

  • Total Time: 10 minutes
  • Yield: About 1½ cups (serves 4–6 as a side/dip)

Ingredients

Scale
  • 1 small cucumber, grated, excess juice squeezed out
  • 1 tbsp finely chopped fresh dill, plus extra dill sprigs to serve if desired 
  • 1 tbsp finely chopped fresh mint
  • 1 cup (250 g) plain Greek yoghurt
  • 1 tbsp lemon juice
  • ½ tsp freshly minced garlic
  • ½ tsp sea salt flakes
  • 1 tbsp olive oil, to serve (optional)

Instructions

  1. Grate the cucumber using the large holes of a box grater. Place the grated cucumber in a clean tea (dish) towel or several sheets of paper towel and squeeze out as much liquid as you can. (This step keeps your tzatziki creamy instead of watery.)
  2. Combine the cucumber, dill, mint, yoghurt, lemon juice, garlic and salt in a large mixing bowl. Stir to combine. 
  3. Serve with a drizzle of olive oil and extra dill sprigs to serve, if using. 

Notes

MAKE AHEAD

Tzatziki is one of those recipes that actually improves if you make it in advance. A few hours in the fridge allows the garlic and herbs to mellow and the flavours to blend beautifully. You can prepare it up to 3 days ahead:

  • Prepare fully – Make the tzatziki as per the recipe, transfer to an airtight container and store in the fridge for up to 3 days.
  • For the creamiest result – Stir just before serving – some liquid from the cucumber or yoghurt may rise to the top, but a quick mix brings it all back together.
  • Pro tip – If you’re planning to make tzatziki for a big spread or entertaining, grate and squeeze the cucumber the night before and store it in a sealed container. Combine with the rest of the ingredients the next day for maximum freshness.

LEFTOVERS

  • Fridge – Store any leftover tzatziki in an airtight container in the fridge for up to 3 days.
  • Stir before serving – The dip may separate slightly or release a little liquid as it sits – just give it a good stir.
  • Not freezer-friendly – Freezing will split the yoghurt and turn the dip grainy, so stick to fridge storage only.
  • Use it up creatively – Leftover tzatziki is brilliant as a sandwich spread, dolloped over roasted potatoes, stirred through a salad bowl, or used as a dip for veggie sticks and pita chips.
  • Author: Nicole
  • Prep Time: 10 minutes (includes grating and squeezing cucumber + optional chilling)
  • Cook Time: 0 minutes
  • Category: Sauces and Dressings
  • Method: No-cook
  • Cuisine: Greek / Mediterranean

Find it online: https://simplehomeedit.com/recipe/the-best-tzatziki/