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Grating the cucumber and then squeezing it dry in a clean towel is the step most people skip, and it's exactly why store-bought tzatziki is often thin and watery - fresh cucumber releases a surprising amount of liquid that will thin the dip within an hour if not removed first. Thick Greek yogurt as the base, rather than regular yogurt, is what gives this its characteristic body and tang.
Per serving
70kcal
Calories
5g
Protein
4g
Carbs
4
Prep Time
20 min
Cook Time
0 min
Servings
8 people
Difficulty
easy
Fat
2g
Sugar
Follow step-by-step with voice guidance.
Grate the cucumber using a box grater, then place in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible.
In a bowl, combine the drained grated cucumber, Greek yogurt, minced garlic, olive oil, lemon juice, and chopped fresh dill.
Season with salt and black pepper, stirring until well combined.
Taste and adjust garlic, lemon, or salt as needed.
Cover and refrigerate for at least 30 minutes to let the flavors meld.
Drizzle with a little extra olive oil before serving with pita bread or vegetables.
Squeeze the Cucumber Thoroughly Dry: This is the single most important step for a proper thick tzatziki - skipping it results in a watery dip within an hour, no matter how thick the yogurt was to start. Use Full-Fat Greek Yogurt: Its thick, strained consistency gives tzatziki its signature body - regular yogurt is too thin and will result in a runnier dip. Let It Chill Before Serving: A minimum 30-minute rest allows the garlic and dill to properly infuse into the yogurt base.
This almost always means the grated cucumber wasn't squeezed dry enough before mixing - press firmly in a clean towel to remove as much liquid as possible.
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