This Greek dip can be served in so many ways. It makes a perfect match with fresh or grilled veggies, pita, crackers, as a dressing in salads, or as a spread for sandwiches. It’s that good.
You only need a few ingredients: cucumbers, yogurt, garlic, dill, lemon & spices. The recipe calls for whole milk Greek yogurt but if not possible, low-fat yogurt can also work but will change the texture of the dip. Remember after dicing or grating the cucumbers, they need to be well drained before adding them to the yogurt. The easiest way to do that is to squeeze them tight by the fistful. You can also leave the grated cucumber to drain overnight, refrigerated, in cheesecloth. I usually use the first method because, you know…
Refrigerate for at least 1-2 hours. The flavors are even better the next day. Optionally, you can add 1 tbsp of extra virgin olive oil, fresh mint, or za’atar. You can also brush a pita with olive oil, sprinkle it with za’atar, bake it until crispy and serve it with tzatziki.
Full recipe and nutritional information below.
- • 250 g / 1 cup plain Greek yogurt, whole milk
- • 1 medium English cucumber, seeded, and grated or finely diced, then drained
- • 2 cloves garlic, pressed
- • 2 tbsp chopped fresh dill
- • 1 tbsp fresh lemon juice or ½ tbsp white vinegar
- • ½ tsp kosher salt
- • Fresh ground black pepper
- • Optional: 1 tbsp olive oil, fresh mint, za’atar
- Peel the cucumber, cut it in half, and use a spoon to scoop out the seeds. Dice or grate the cucumber and use a cheesecloth or your hands (it’s faster) to drain the juices from it.
- Mix yogurt, garlic, lemon juice, salt & pepper. Add cucumber and dill, then mix.
- Refrigerate for at least 1 hour and serve.
