Ingredients
Units
Scale
- 1 1/2 cups Greek yogurt (preferably full-fat for creaminess)
- 1 cucumber, grated (preferably seedless like English cucumber)
- 2 garlic cloves, minced
- 1 tbsp fresh dill, finely chopped (or 1 tsp dried dill)
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tbsp lemon juice (or white wine vinegar)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Cucumber:
Grate the cucumber using a box grater, and then place the grated cucumber in a clean kitchen towel. Squeeze out as much water as possible to prevent the tzatziki from becoming watery. - Mix the Ingredients:
In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, fresh dill, olive oil, and lemon juice. Stir until smooth and well-combined. - Season:
Add salt and black pepper to taste. Adjust the lemon juice if you want a little more tanginess. - Chill & Serve:
Let the tzatziki sit in the fridge for at least 15-30 minutes to allow the flavors to meld. This can be made ahead of time and stored in the refrigerator for up to 2 days.
