Tzatziki (Greek Cucumber Yogurt Dip)

Ingredients

• 2 medium Cucumber (seeded and sliced lengthwise)
• 1 tablespoon Kosher salt (for drawing out water)
• 1 cup Greek yogurt (full‑fat) (plain, unsweetened)
• 2 large Garlic cloves (minced)
• 2 tablespoons Fresh mint leaves (finely chopped)
• 2 tablespoons Fresh parsley (finely chopped)
• 2 tablespoons Lemon juice (freshly squeezed)
• 1 tablespoon Olive oil (extra‑virgin)
• ¼ teaspoon Black pepper (freshly ground, optional)

Instructions

1. Salt the cucumbers

   Slice the cucumbers lengthwise, sprinkle with 1 tablespoon kosher salt, toss to coat, and let sit on a plate.

   Time: PT5M

2. Rinse and squeeze

   After 20 minutes, rinse the cucumbers under cold water, then pat dry with paper towels and squeeze out remaining moisture using a cheesecloth or clean kitchen towel.

   Time: PT5M

3. Prepare aromatics

   Finely mince the garlic and chop the mint and parsley.

   Time: PT5M

4. Mix the base

   In a mixing bowl combine the Greek yogurt, minced garlic, chopped mint, chopped parsley, lemon juice, ¼ teaspoon black pepper, and 1 tablespoon olive oil. Stir until smooth.

   Time: PT5M

5. Fold in cucumbers

   Add the squeezed cucumber strips to the yogurt mixture and gently fold until evenly distributed.

   Time: PT2M

6. Chill

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow flavors to meld.

   Time: PT30M

7. Serve

   Give the dip a quick stir, drizzle a little extra olive oil on top, and serve with pita bread, fresh veggies, or as a sauce for grilled meats.

   Time: PT1M

Nutrition Facts

Calories

80

Protein

4 g

Carbohydrates

5 g

Fat

5 g

Fiber

1 g

Ingredient Substitutions

• Instead of Cucumber: Zucchini (will be less crisp)
• Instead of Kosher salt: Sea salt
• Instead of Greek yogurt (full‑fat): Plain strained yogurt, Labneh
• Instead of Garlic cloves: Garlic paste (½ tsp)
• Instead of Fresh mint leaves: Fresh dill
• Instead of Fresh parsley: Cilantro
• Instead of Lemon juice: Lime juice
• Instead of Olive oil: Vegetable oil
• Instead of Black pepper: White pepper

Equipment Needed

• Cutting board
• Chef's knife
• Colander
• Cheesecloth or clean kitchen towel
• Mixing bowl
• Measuring spoons
• Wooden spoon or spatula

Critical Steps — Do Not Skip

• Salting cucumbers to draw out water
• Squeezing excess moisture from cucumbers
• Adjusting seasoning before final mix

Chef Tips from the Video

• Use full‑fat Greek yogurt for authentic creaminess.
• Chill the cucumber slices before salting for extra crispness.
• Add a tiny zest of lemon for a brighter aroma.

Troubleshooting

Storage

Refrigerator: Up to 3 days in an airtight container

Freezer: Not recommended; texture changes

Room temperature: No more than 2 hours (per food safety guidelines)

Make-Ahead Tips

• Prepare the dip up to 24 hours in advance; keep sealed and chilled.
• If the dip becomes too thick after chilling, stir in a splash of cold water or extra lemon juice.