# Tzatziki

Cool, creamy Greek yogurt dip with cucumber, garlic, and fresh dill — ready in minutes and better after an hour in the fridge.

_Sauce · Greek_

Prep: 15 min · Total: 15 min · Yields: 6 servings

## Ingredients

- 1 large English cucumber (about 10 oz)
- ¾ tsp kosher salt (divided)
- 2 cups full-fat Greek yogurt
- 2 cloves garlic (minced or grated)
- 2 tbsp fresh dill (finely chopped)
- 1 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil (plus more to finish)
- 1 pinch black pepper

## Instructions

1. Grate the 1 large English cucumber on the large holes of a box grater directly onto a clean kitchen towel or several layers of paper towel.
2. Sprinkle 0.5 tsp of the kosher salt over the grated cucumber, toss briefly, and let it sit for 5 minutes to draw out moisture.
3. Wrap the towel around the cucumber and squeeze firmly over the sink until very little liquid comes out — this step prevents a watery dip.
4. In a medium bowl, combine the 2 cups Greek yogurt, 2 cloves garlic, 2 tbsp fresh dill, 1 tbsp lemon juice, and 1 tbsp olive oil. Stir to combine.
5. Fold the drained cucumber into the yogurt mixture until evenly distributed.
6. Season with the remaining 0.25 tsp kosher salt and 1 pinch black pepper. Taste and adjust lemon or salt as needed.
7. Transfer to a serving bowl, drizzle with a little extra olive oil, and refrigerate for at least 30 minutes before serving to let the flavors meld.

## Tip

> Squeeze the cucumber until it feels almost dry — more than you think is necessary. Any residual water will pool at the bottom of the bowl within the hour and thin the whole dip.

Tags: vegetarian, gluten-free, 30-minute, make-ahead, dip

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Canonical: https://just-recipes.io/recipes/tzatziki