This traditional Greek Yoghurt Dip is a staple in our fridge, perfect for accompanying a variety of dishes or simply enjoyed on its own as a flavourful, healthy dip.
Tzatziki is a nutritious dip, made with just a handful of simple ingredients. This recipe combines Greek yoghurt, fresh cucumber, garlic, and a hint of olive oil and vinegar. It’s incredibly easy to prepare. The yoghurt and cucumber are strained to achieve a thicker consistency and are then combined with the minced garlic and a hint of olive oil and vinegar for added freshness. Refrigerate the Tzatziki for an hour to let the flavours meld together, then serve as the perfect addition to any meal or enjoy on its own with pita bread or vegetables.
Difference between Greek yoghurt and Greek-style yoghurt
The main difference between Greek yoghurt and Greek-style yoghurt is how they’re made and their texture. Greek yoghurt is strained to remove whey, resulting in a thicker texture and higher protein content. In contrast, Greek-style yoghurt achieves its thickness through the addition of additives, such as milk solids. While both types can be used for Tzatziki, Greek yoghurt typically requires less straining due to its natural thickness, or none at all if the yoghurt is quite thick, while Greek-style yoghurt may need more time. Additionally, Greek yoghurt contains less lactose than Greek-style yoghurt due to the straining process, making it suitable for some individuals with lactose intolerance. Choosing Greek yoghurt over Greek-style yogurt is recommended for its authentic flavour and nutrients, but ultimately, it depends on personal preference.
Ingredients for Tzatziki
- Greek yoghurt: I use Greek yoghurt over Greek-style yoghurt as it is thicker, but you can use Greek-style if you prefer, you just need to strain the yoghurt for a little longer.
- Cucumber: One Lebanese cucumber is sufficient for this recipe.
- Garlic: I recommend using just one clove of garlic as it provides ample flavour. Use more if you prefer.
- Extra virgin olive oil: Use a small amount of oil as I find it can be too heavy otherwise.
- Vinegar: Add just a splash of white vinegar for a subtle tangy flavour.
Health benefits of Tzatziki
Tzatziki isn’t just tasty, it’s also good for you! Greek yoghurt provides a rich source of protein, essential for muscle repair. Additionally, Greek yoghurt is rich in calcium, promoting strong bones and teeth. The cucumber in Tzatziki provides essential vitamins and minerals like vitamin K and potassium, which support heart health and regulate blood pressure. Meanwhile, garlic brings more than just flavour – it’s packed with allicin, a compound known for its antibacterial properties and support of the immune system, making it a nutritious choice for any meal.
How to make Tzatziki
1. Strain the yoghurt and let it strain in the refrigerator for about 30 minutes to 1 hour, or until it reaches your desired thickness. If using Greek yoghurt, instead of Greek-style yoghurt, you may skip this step if your yoghurt is thick to begin with.
2. Grate the cucumber and place in a separate sieve. With your hands, squeeze out any excess moisture.
3. Peel and mince garlic.
4. Combine the strained yoghurt, grated cucumber, minced garlic, olive oil and vinegar.
5. Stir until well combined.
6. Serve your Tzatziki as a dip with pita bread or vegetables, or as the perfect addition to any meal.
Tips for making Tzatziki (Greek Yoghurt Dip)
Strain Yoghurt
Before preparing Tzatziki, strain the yoghurt to remove excess moisture. This step results in a thicker consistency, enhancing the creaminess of the dip. If using Greek yoghurt, instead of Greek-style yoghurt, you may skip this step if your yoghurt is thick to begin with.
Strain Cucumber
Similarly, strain the grated cucumber to eliminate excess water. This ensures that the cucumber adds flavour without watering down the dip.
Choose Greek Yoghurt
Opt for Greek yoghurt over Greek-style yoghurt for Tzatziki. Greek yoghurt’s straining process yields a thicker texture and higher protein content, ideal for creamier dips.
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Tzatziki (Greek Yoghurt Dip)
2.5
cups35
minutes35
minutesThis traditional Greek Yoghurt Dip is a staple in our fridge, perfect for accompanying a variety of dishes or simply enjoyed on its own as a flavourful, healthy dip.
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Ingredients
2 cups Greek yoghurt, full cream (500 grams/ 16.9 oz) (Note 1)
1 cucumber
1 clove garlic
3 teaspoons olive oil
2 teaspoons vinegar
Instructions
- Strain the yoghurt by placing a fine-mesh sieve over a bowl and lining it with cheesecloth or a clean disposable kitchen towel. If using Greek yoghurt, instead of Greek-style yoghurt, you may skip this step if your yoghurt is thick to begin with. (Note 2)
- Pour the yoghurt into the lined sieve and let it drain in the refrigerator for about 30 minutes to 1 hour, or until it reaches your desired thickness.
- While the yoghurt is straining, grate the cucumber using a grater.
- Place the grated cucumber in a separate sieve. With your hands, squeeze out any excess moisture.
- Peel and mince garlic.
- In a mixing bowl, combine the strained yoghurt, grated cucumber, minced garlic, olive oil and vinegar. Stir until well combined.
- Cover the Tzatziki and refrigerate for at least 1 hour to allow the flavours to meld together.
- Serve your Tzatziki as a dip with pita bread or vegetables, or as the perfect addition to any meal.
Notes
- Notes: 1 Tablespoon = 20 ml / 0.7 fl oz 1 Cup = 250 ml / 8.45 fl oz
- 1. I use Greek yoghurt over Greek-style yoghurt as it is thicker, but you can use Greek-style if you prefer, you just need to strain the yoghurt for a little longer.
- 2. Straining the yoghurt is optional if you are short on time, but it removes excess liquid from the yoghurt, resulting in a thicker consistency for your dip.
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