Updated: 8/10/2021 | How to Make Tzatziki
We’ve been enjoying tzatziki on a daily basis while in Greece. It’s a creamy yogurt and cucumber dish that is eaten with everything or alone. It’s a starter dish that is served cold, so it’s great for warmer weather dining.
You’ll find tzatziki on almost every menu in Greece. It’s also super affordable and quintessential to Grecian cuisine.
We connected with the head chef over at Kosmos Fish Restaurant near Elafonisi (AKA the Pink Sand Beach) and he gave us all the secrets to recreate this yummy side dish at home.
Below is our modified version of his tzaziki recipe!
Here is our favorite tzatziki recipe you can make at home! You can store any leftover dip for up to 3 days in the fridge.
- ½ English cucumber, peeled and halved lengthwise using a mandolin
- 1 cup Greek yogurt (we prefer Fage or brands)
- 1 garlic clove, minced
- 1 tbsp minced fresh mint
- 1 tbsp minced fresh dill
- Zest of 1 lemon rind
- 2 tbsp fresh lemon juice
- ½ tsp of sea salt
- Black pepper to taste
- Pita wedges
- Pita Chips from Trader Joe’s
- Sliced Veggies
- Kababs (skewers of meat and veggies)
- Peel the cucumber and cut lengthwise. Remove cucumber seeds with a spoon.
- Use a mandolin to julienne the cucumber. The cucumber will be sliced into small strands.
- In a medium-sized mixing bowl, combine the cucumber slices, Greek yogurt, garlic, mint, dill, lemon zest and juice and stir to combine.
- Season with salt and pepper to taste.
- Serve your dip with pita, veggies, or kebabs (meat skewers).
***We do not recommend freezing tzatziki because it will not be the same consistency when thawed. It will feel mushy.***
If you enjoyed our tzatziki recipe, please pin it on Pinterest. Thanks for your support!