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A white enamel bowl with a blue trim filled with tzatziki topped with olive oil and a black olive on a fake concrete background.

Classic Greek tzatziki

Dorothy Porker
A classic recipe for Greek tzatziki from Vefa's Kitchen.
Prep Time 10 mins
If you're making Greek yogurt from scratch 6 hrs
Course Appetizer, Dip, Sauce, Side dish, Spread
Cuisine Greek
Servings 2 - 4 people

Equipment

  • Strainer, if making Greek yogurt from scratch
  • Cheese cloth, see above
  • Bowl x2, 1 if you're not making Greek yogurt from scratch

Ingredients
  

  • 3 c - 750 ml Greek-style yogurt or plain, strained in a cheese cloth for 6 hours
  • 1 cucumber peeled and finely chopped
  • 3-4 cloves garlic peeled and finely chopped
  • 1/4 t - 1.5 g salt
  • 3-4 T - 45-60 ml olive oil
  • 3 T - 45 g dill finely chopped

Instructions
 

  • Mix together 3 c - 750 ml Greek-style yogurt with 1 peeled and finely chopped cucumber, 3-4 finely chopped cloves of garlic, 1/4 t - 1.5 g of salt, 3-4 T - 45-60 ml olive oil and 3 T - 45 g of finely chopped dill, cover and leave to cool in the fridge.

Notes

Tzatziki keeps for 2-3 days in a closed container in the fridge. 
Keyword cucumber, dips, greek, sauce, spreads, yogurt