Greek Tzatziki Dip
Cool, creamy cucumber yogurt dip with garlic and dill.
Total Time
15 min
Servings
8
Prep
15 min
Cook
0 min
Ingredients
- 2 cups greek yogurt (full-fat)
- 1 large cucumber (grated, squeezed dry)
- 3 cloves garlic (minced)
- 2 tbsp fresh dill (chopped)
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1/2 tsp salt
Instructions
- 1
GRATE AND SALT CUCUMBER: Grate the cucumber using the large holes of a box grater into a bowl. Sprinkle 1/2 teaspoon salt over the grated cucumber and toss to combine.
- 2
DRAW OUT MOISTURE: Let the salted cucumber sit for 10 minutes. The salt draws out moisture - you'll see liquid pooling at the bottom of the bowl.
- 3
SQUEEZE DRY: Transfer the cucumber to a clean kitchen towel or several layers of paper towels. Gather the edges and squeeze firmly over the sink for 30 seconds to a minute, wringing out as much liquid as possible. This prevents watery tzatziki.
- 4
MIX THE DIP: In a medium bowl, combine the Greek yogurt, squeezed cucumber, minced garlic, chopped dill, and lemon juice. Stir until everything is evenly mixed.
- 5
SEASON: Taste and add salt as needed, starting with 1/4 teaspoon and adjusting. Drizzle olive oil on top.
- 6
CHILL TO MELD FLAVORS: Cover and refrigerate for at least 1 hour or overnight to let the flavors meld together. The dip will taste even better the next day.
- 7
SERVE: Stir before serving. Serve cold with warm pita bread, GF crackers, or fresh vegetables for dipping. Keeps refrigerated for up to 5 days.
Tags
Nutrition Facts
Per serving
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