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Easy Tzatziki.
Half Baked Harvest At Home
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Ingredients
- 1 cup plain full-fat Greek yogurt
- 1 clove garlic, minced or grated
- 1 tablespoon fresh dill, chopped
- 1 tablespoon extra olive oil
- juice of 1 lemon
- kosher salt and pepper
- 1 pinch crushed red pepper flakes
- 1 Persian cucumber, finely diced or shredded
Instructions
- 1. Combine all the ingredients in a bowl and mix well. The Tzatziki will keep 3-4 days in the fridge.
Nutrition
Calories: 152kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Your easy sauce is the best one I’ve ever made.
Thanks so much, Esther! Love to hear this recipe was enjoyed, I appreciate you making it! xx
Really good. I didn’t have enough dill so I added some fresh mint I had on hand. 10/10
Hey Marissa,
Wonderful! Thank you so much for making this recipe and sharing your feedback, so glad to hear it was enjoyed! Happy Monday! xT
If you can’t find a Persian cucumber, can you use a regular one?
Absolutely! xT
So delicious and refreshing!
Hi Ana,
Thanks a bunch for giving this recipe a try, I am so glad to hear that it was a hit!! xTieghan
This was my first time to make this and it is sooo good. Glad I made a double batch!!
Hi Pam,
Happy Sunday!! I love to hear that this recipe was a hit, thanks so much for trying it out!! xTieghan
I make this recipe all the time for my family and we all love it! This is the best recipe for Tzatziki I’ve tried. Thanks
Hey Juleen,
Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
Made this for dinner tonight with your chicken souvlaki and garlic naan! This tzatziki was one of the best I’ve made, and I’ve tried a couple different recipes. I didn’t strain my cucumbers before adding to the yogurt. I just left them in a fine mesh sieve, sprinkled a little salt and let it drip for about an hour and then squeeze all the excess moisture. Super simply and tastes just like the restaurants and store bought…if not better!
Love to hear that! Thank you so much Jen! xTieghan
I made this using the suggestion of thoroughly squeezing all juice from the cucumber and it was fantastic! The consistency was perfect.
Love to hear that!! Thank you so much for trying this recipe, Erica!! xTieghan
This ended up being very watery/loose, I think due to the amount of lemon juice, so it might be good to list an actual measurement for the lemon juice as opposed to “juice from one lemon” since lemons can vary pretty wildly in size. Next time, I’ll try Dean’s cucumber wringing trick, too!
Thank you Taylor! I will try to make it more precise! xTieghan
Tieghan, one thing that you must absolutely do is to squeeze out all the juice from the cucumber before adding to the other ingredients. Just put the shredded cucumber mush in your hand and squeeze out the juice. Otherwise your tzatziki will be too watery. Simple step, but makes for a much better tzatziki.
Thank you so much Dean! I will try this next time! xTieghan
A potato ricer would work nicely as well. I use it to squeeze water out of cooked cabbage when making pierogi.