Name: Tzatziki Cucumber Yogurt Dip
Prep time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 1 cup Strained Yogurt, thick and chilled; 1 Cucumber, grated and squeezed dry; 1 clove Garlic, finely grated; 1 tbsp Fresh Dill, finely chopped; 1 tbsp Mint Leaves, finely chopped; 1 tbsp Lemon Juice, fresh; 1 tbsp Olive Oil; to taste Salt; to taste Black Peppercorns, freshly crushed

25 mintotal

15 min hands-on10 min hands-off

Prep 15 min

Serves: 2
Difficulty: Easy
Spice: None

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Ingredients

Quantities are for 2 servings.

Includes 10 minutes of resting time in the refrigerator so the garlic and herbs flavor the yogurt before serving.

Method

Add the thick hung curd to a mixing bowl and whisk until smooth.
Add the squeezed cucumber, garlic, dill, mint, lemon juice, olive oil, salt, and black pepper.
Mix gently until everything is evenly combined.
Rest the dip in the refrigerator for 10 minutes so the garlic and herbs flavor the yogurt.
10 min
Taste and adjust only salt or lemon juice before serving.

How to tell it's done

The dip should be thick, creamy, cool, and spoonable, not runny.

Getting it right

Tip

Squeeze the grated cucumber very well; excess water makes tzatziki loose and bland.

What to serve it with

Serve chilled with souvlaki, salad, flatbread, roasted vegetables, or mezze platters.

Common mistakes

The tzatziki turns runny.: Use thick strained yogurt and squeeze the grated cucumber very dry before mixing.

Substitutions

Use thick Curd if Hung Curd is unavailable, but drain it well before mixing.
Use only dill or only mint if one herb is unavailable.
Use less garlic for a milder dip, especially if serving with other strongly flavored mezze.

Storing and reheating

Refrigerate tzatziki in an airtight container for up to 3 days. Stir before serving and do not freeze, because the yogurt will separate.

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