Greek Tzatziki Recipe

5 from 2 votes

Here's how to make Greek Tzatziki to serve with meats, seafood and veg or as part of a mezze platter.

Course Condiments

Cuisine Greek

Keyword cucumber, yogurt

Dietary Restrictions Egg Free, Gluten-Free, keto, Low-Carb, Vegetarian

Prep Time 10

Total Time 10

Servings

Calories 79kcal

Using the large holes on a box grater, 1 cucumber , leaving the center column of seeds intact. Discard the seeds.
Line a mesh sieve with a coffee filter (if you have one) and set over a bowl.
Transfer the grated cucumber to the sieve to drain for about 20 minutes.

Add 2 cloves garlic and ½ teaspoon lemon zest to a mortar and pestle and sprinkle with ½ teaspoon kosher salt. Work the pestle over the mixture, pressing and grinding to form a thick paste. Set aside.
Gently gather the sides of the coffee fiilter together and firmly squeeze to remove as much excess liquid as possible. Cucumber should be fairly dry.

In a small bowl, combine 1½ cups Greek yogurt, lemon-garlic paste and 2 tablespoon olive oil. Add 1½ tablespoons fresh mint leaves, 1½ tablespoons fresh dill, the remaining ¼ teaspoon salt, ¼ teaspoon freshly ground black pepper and stir to combine. Cover with plastic wrap and refrigerate for 30 minutes for the flavors to meld and the sauce to thicken.

Recipe can be doubled.