10 Minute Greek Tzatziki Dip
Preparation time: 10 minutes | Serves: 4-6 people
As a self proclaimed yoghurt connoisseur, I can promise you that this Greek Tzatziki dip will catapult itself to the top of your favourites list quickly. This easy and healthy recipe combines my lifelong love of yoghurt with fresh cucumbers, garlic, and fresh herbs for the perfect Mediterranean dip. I’ve also got a great tip for making it creamy and extra garlicky - just how I like it.
Why I love this dip -
I ate homemade yogurt every day of my life growing up. It was non-negotiable with daily lunches, whether paired with ghee-topped parathas or dousing a biryani. I have fond memories of mum setting yogurt every night - she mixed a teaspoon of yogurt (we call this jhaag in Hindi, meaning foam or froth) in warm milk, covered it with a blanket, and let it sit overnight in a warm corner of the kitchen. In the morning, she'd painstakingly unwrap the vessel, and the transformation was complete.
While I don't eat yogurt daily anymore, it remains a staple in my kitchen. Whether it's in this fresh and herby tzatziki dip, topped with berries and granola for breakfast, or used in marinades - my connoisseur status remains mostly intact, and I know mum would be proud.
The secret ingredient -
I use a secret, non-traditional ingredient which makes my homemade tzatziki extra creamy - toum! Toum is a Lebanese garlic dip made with three simple ingredients; garlic, neutral oil and salt. It’s light and creamy with a strong garlic flavour, and just a tablespoon in the tzatziki gives it a creamier texture and stronger flavour. If you love garlic, you have to try this recipe.
Find the full recipe and some ideas on how to serve it in the recipe notes.
Ingredients
2 cups Greek yoghurt
1 cucumber, grated
1 heaped tbsp. toum/ garlic dip or 2 large garlic cloves, crushed
A handful of fresh dill
Squeeze of lemon juice (optional)
Salt, according to taste
Good quality extra virgin olive oil, to drizzle (I love Pukara Estate’s garlic or lemon olive oil for an extra hit of flavour)
Method
Gather the grated cucumber, mix it with salt and place in a fine mesh sieve. Let it drip for about 30 minutes or so.
Give it a good squeeze, then mix with the yoghurt and the rest of the ingredients, tasting and adjusting the seasoning as you go.
Drizzle with a good glug of olive oil. Serve chilled.
Swaps, Serves & Storage
1. What should I serve tzatziki with?
Tzatziki is great with Greek or Mediterranean dishes like gyros, roast lamb, roast potatoes, chicken and veggies. I also love eating it with plain salted chips, or with crudites like cucumber sticks (double cucumber whammy!), bell peppers, carrots and celery. I also love it with my Chicken Meatballs & Couscous recipe.
2. How long can I store this dip for?
Store the tzatziki in an air tight container in your fridge for up to 5 days. I find it tastes even better after a few days.
3. Can I use any other herbs?
If you can’t find fresh dill, use lots of fresh mint as a replacement, It’s not authentic but still makes for a delicious dip.
Check my out my other dip recipes -
2 Ingredient Labneh
Muhamarra - Roasted Red Pepper Dip
Mum’s Homemade Hummus
