Everyday Kitchen

Greek · Dips

Tzatziki

Draft recipe — not kitchen-tested
VegMedium

Diet: Veg

Tzatziki is a Greek dish. Drain cucumber so the dip stays thick.

Prep
15 min
Cook
0 min
Rest, soak, marinate or chill
20 min
Total
35 min
Servings
4
Difficulty
Medium
Cuisine
Greek
Course
Dips

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Tzatziki. The photograph includes olives and bread not included in this draft.
The photograph includes olives and bread not included in this draft. Representative photograph of Tzatziki. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Cucumber

Dip

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Drain · About 10 min

  1. Toss 300 g cucumber, grated, ¼ tsp salt with its salt, stand 10 minutes and squeeze dry in a clean towel.

Mix · About 5 min

  1. Fold cucumber into 400 g thick Greek yogurt, 15 ml olive oil, 20 ml lemon juice, 10 g garlic, grated, 15 g dill, chopped.

Chill · About 10 min

  1. Refrigerate 10 minutes before serving. Taste after chilling; garlic strengthens as it stands.

Tips

  • Drain cucumber so the dip stays thick.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use mint instead of dill.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Wash, dry and refrigerate the fresh ingredients a few hours ahead. Assemble Tzatziki close to serving and keep perishable ingredients cold.

FAQ

What matters most when making Tzatziki?

Drain cucumber so the dip stays thick.

What can I substitute in Tzatziki?

Use mint instead of dill.

Can I prepare Tzatziki ahead?

Wash, dry and refrigerate the fresh ingredients a few hours ahead. Assemble Tzatziki close to serving and keep perishable ingredients cold.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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