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Tzatziki

By Groceree

A bowl of thick tzatziki with olive oil pooled on top and a sprig of dill

Strained yoghurt with grated cucumber squeezed dry, garlic, olive oil and dill — thick enough to hold a spoon upright rather than run off the plate.

Last updated

Servings
4 servings
Prep
15 min
Total
1 h 30 min

Ingredients

Servings:4
  • Greek yoghurt400 g
  • cucumbers1
  • garlic cloves2
  • extra virgin olive oil2 tbsp
  • red wine vinegar1 tsp
  • dill2 tbsp
  • salt

Instructions

  1. 01

    Coarsely grate the , toss it with a pinch of the and leave it in a sieve for 15 minutes, then squeeze it out hard in a clean cloth. You should get a surprising amount of water out, and that water is the only thing that ruins tzatziki.

  2. 02

    Crush the to a paste and mix it with the , the and the .

  3. 03

    Chop the and fold it in with the squeezed , then season with .

  4. 04

    Chill for 1 hour before serving so the flavours the whole bowl.

Notes

  • Squeeze harder than feels reasonable. Wet cucumber turns the whole bowl to soup within an hour.
  • Full-fat Greek yoghurt only. Low-fat is thinner and tastes sour rather than rich.
  • The garlic gets stronger as it sits, so go easy if making it a day ahead.

Nutrition per serving

Calories
170 kcal
Protein
10 g
Carbs
5 g
Fat
12 g

Estimated from the ingredients.

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