What is Tzatziki?
Tzatziki is a dip or a sauce found in Southeast Europe and the Middle East. Made with strained yogurt, cucumber, garlic, salt, olive oil and herbs such as Dill, mint, parsley etc. At times vinegar or lemon juice is added too. It is served as a cold appetizer to your side dish or as a sauce in sandwiches or wraps.
Is it Raita?
I feel this dip closely resembles my Indian Raita. Raita is again a dish where the main ingredient in yogurt, and there are different things like fruits, veggies etc can be added to it. However in Tzatziki it is generally made of thick and strained yogurt. Though at times diluted yogurt may be used.
What goes well with Cucumber Dill Tzatziki?
A refreshing and easy dip is always good on hand. It can make your salad more appetizing. Simply cut some salads and enjoy it with the dip for your mid-morning gluten-free snack or even for your lunch.
The Greek Tzatziki goes well in all types of wraps. The dip is also good to add more flavors in Pita bread or goes well with a mezze platter. If you have some grilled meat, veggies or a barbeque, try it as a dipping sauce.
Ingredients used in Cucumber Dill Tzatziki Recipe
The first main ingredient used is Greek Yogurt. To achieve the perfect creamy consistency try to use a full fat greek yogurt. If you are using homemade yogurt, it is best to strain the whey out or the dip would be too liquidy.
The second main ingredient used is cucumber. I am using English Cucumber here, which is grated and then the juice of the cucumber is squeezed out. All the excess juice needs to be removed to get the perfect texture for Tzatziki.
Dill is the next main ingredient. It adds a citrusy and grassy taste. I do not like dill much, but a tablespoon of so is good with me. One can replace the dill with mint, parsley etc. or even skip it completely.
Cucumber and Dill also goes well in salads. Try this Cucumber Radish Salad With Dill Dressing. A burst of flavours and best light snack or a side.
The next ingredients Salt, black pepper powder, garlic, lemon juice are added for flavor. Lemon juice can be replaced with vinegar. Black pepper powder can be skipped completely or replaced with some finely chopped Jalapeno.
Olive oil is added for some fat and gives it a more creamy texture.
Squeezing the cucumber
Grate the cucumber using a box grater or a fine grater. Place the shredded cucumber in a clean kitchen towel or a muslin cloth. Grab the edges of the cloth and squeeze out the extra liquid from the cucumber. Do this by holding either a bowl below or in a sink. There is no reason to discard the cucumber juice. It is refreshing to drink or simply apply it on your face and you will feel refreshed.
Can this Cucumber Dill Tzatziki be stored in the refrigerator?
It is best to use this Cucumber sauce fresh after refrigerating it for 1-2 hours. However, if you intend to refrigerate it, do it in an air-tight container. It should be good for 2-3 days. Do keep in mind that the texture will change due to cucumber releasing water and yogurt going sour or changing taste.
Can this Cucumber Dill Tzatziki be stored in the freezer?
I do not recommend storing this in the freezer. As soon as you defrost it, it might go mushy due to the cucumber releasing its juices.
Cucumber Dill Tzatziki Recipe
- 1 Cup – 400 gm Greek Yogurt
- 2 tablespoon of chopped Dill – can be added more or less
- 2 Grated / Finely Chopped Garlic
- ¼ Cup – 30 ml Olive Oil
- 1/2 English Cucumber – 160 grams ( around 6 inches in length )
- 1/4 tsp Sea Salt – or to taste
- 1/4 tsp Black pepper powder – or to taste
- 1 tablespoon lemon juice (Can be replaced with vinegar)
- 1 teaspoon Olive oil
- 1 teaspoon Chopped Dill
- Grate the cucumber.1/2 English Cucumber – 160 grams
- If there are any big seeds, remove them.
- Squeeze out all the excess juice from the cucumber. Read notes or above on how to squeeze the juice from cucumber.
- In a wide bowl, add in the yogurt, grated cucumber, Dill olive oil, minced or grated garlic, salt, black pepper powder and lemon juice.1 Cup – 400 gm Greek Yogurt, 2 tablespoon of chopped Dill – can be added more or less, 2 Grated / Finely Chopped Garlic, ¼ Cup – 30 ml Olive Oil, 1/4 tsp Sea Salt – or to taste, 1/4 tsp Black pepper powder – or to taste, 1 tablespoon lemon juice
- Mix all the ingredients nicely.
- Keep the dip refrigerated for 1-2 hours before serving.
- Garnish with olive oil and chopped dill before serving.1 teaspoon Olive oil, 1 teaspoon Chopped Dill
- Standard US Size Cups used.
- Squeezing the cucumber Grate the cucumber using a box grater or a fine grater. Place the shredded cucumber in a clean kitchen towel or a muslin cloth. Grab the edges of the cloth and squeeze out the extra liquid from the cucumber. Do this by holding either a bowl below or in a sink. There is no reason to discard the cucumber juice. It is refreshing to drink or simply apply it on your face and you will feel refreshed.
- Use minced or grated garlic. If you chop the garlic in fine pieces it would not be the same.
- Dill can be skipped completely or replaced with mint or parsley.
This recipe first appeared on November 11, 2018. Today I have modified the recipe a bit by omitting mint. I am updating the pics and details.
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I earlier shared this as a part of, A-Z Recipe Challenge, where this recipe was for the letter D, where Dill is one of the star ingredient.
Sharing this also with Foodies Redoing old post ( #Foodies_RedoingOldPost_78 )
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