This creamy Greek dip is packed full of cucumber with a hint of mint, lemon and garlic and has so many uses. If you are a fan of Greek food, then you will have had tzatziki before, so we are showing you how to make tzatziki. The BEST tzatziki.
I think Greek recipes are becoming the most posted cuisine on the blog. It’s not something that I planned, just a natural progression as we are huge fans of Greek food. It seems like you are all too! To be honest, our obsession for Greek food only intensified when we went island hopping round Greece for 3 weeks.
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Two years to the day we were sunning ourselves in Santorini on the last leg of our 3 week tour and although you would think endless blocks of feta, bowls of tzatziki and souvlaki would have had us craving a pizza by then, we still couldn’t get enough. It’s hands down the best holiday we have ever had when it comes to food – and that includes Italy, Thailand and Mexico!
It didn’t matter where you went, everything was incredibly fresh and so authentic. You just knew that these recipes had been passed down for generations and I secretly hoped that every kitchen was run by a fiery Greek grandma. Every meal started with tzatziki, without fail, and although they all had slight variations they were fundamentally the same. But it’s important to know how to make the base recipe, which is why this post will show you how to make tzatziki.
So, how to make tzatziki – Greek yoghurt is the base for this dip and then it is bulked out with freshly grated cucumber (and then squeezed to get out the extra moisture), a good amount of lemon juice to make it nice and zesty and then some chopped fresh mint, garlic, salt and pepper to bring it all together.
Now, here is where the variations happen. One of our favourite ways to change up tzatziki is to use shredded courgette instead of cucumber. It has more nutritional benefits and adds more crunch and flavour, as cucumber is basically water. Some people use a mixture of herbs and add some dill and parsley too and others add a glug of olive oil to theres. For this recipe we have kept it simple, but it’s easy to adapt. Whilst we usually use low fat Greek yoghurt in our recipes, we have gone with full fat here, as there is of course nothing wrong with fat, and it gives it so much more flavour – especially as Greek yoghurt is the main ingredient.
- 350 g Full fat Greek yoghurt
- Half a cucumber
- 3 Cloves of garlic, minced
- Juice of half a lemon (or a whole lemon if it's not very juicy)
- A handful of fresh mint, finely chopped
- A pinch of sea salt and black pepper
Grate the cucumber in to a bowl and then scoop up some in your hand and squeeze all the juice out in to another bowl (save to add to green smoothies), and continue until you have done all the cucumber.
Add the cucumber to a bowl with the rest of the ingredients and mix well. Leave in fridge for 10 minutes before serving.
Serve with pita bread and crudités.