Tzatziki

Ingredients

• 2 Cucumber, grated on the coarse side
• 2 cups Plain 2% Greek yogurt
• 2 cloves Garlic, grated
• 3 tbsp Fresh dill, chopped
• 2 tbsp Fresh mint, chopped
• 2 tbsp Extra-virgin olive oil
• 2 tsp Red wine vinegar
• ½ Lemon
• ¾ tsp Kosher salt

Method

1. Grate the cucumbers, toss with half the salt, and leave them in a sieve 15 minutes.
2. Now wring them out in a clean kitchen towel — really hard, over the sink. You will be shocked how much water comes out, and that water is why most homemade tzatziki is soupy by the time it reaches the table.
3. Fold the cucumber into the yogurt with the garlic, herbs, oil, vinegar, lemon and the rest of the salt.
4. Rest 15 minutes before serving so the garlic mellows into it.

Notes

✨ The restaurant touch

Grate the garlic rather than mincing it. It disperses instead of appearing in hot bites.

🧒 For the kids

Cut the garlic to one clove. It becomes a mild cucumber-yogurt dip that goes with almost anything.

🥡 Leftovers

Keeps 4 days and the garlic gets stronger every day.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.