Description
A thick, creamy homemade tzatziki that’s cool and garlicky, perfect for dipping pita or vegetables.
Ingredients
- 400 g thick Greek yogurt (preferably 10% fat)
- 300 g cucumber, weighed before trimming
- 2 g fine salt for the cucumber (about ⅓ teaspoon)
- 6 g garlic, finely grated (about 2 small cloves)
- 15 g extra-virgin olive oil (about 1 tablespoon), plus a little to finish
- 10 g red wine vinegar (about 2 teaspoons)
- 4 g fresh dill, finely chopped
- Up to 1 g extra fine salt, only if needed after tasting
Instructions
- Grate the cucumber. Wash 300 g cucumber, trim the ends and grate it on the coarse side of a box grater.
- Salt it. Mix the grated cucumber with 2 g fine salt and leave it for 10 minutes.
- Squeeze it hard. Tip the cucumber into a cloth and twist firmly over a bowl until the liquid stops flowing freely.
- Mix the base. Put 400 g thick Greek yogurt in a bowl and stir in 6 g grated garlic, 15 g olive oil, 10 g red wine vinegar, and 4 g chopped dill.
- Fold in the cucumber. Add the squeezed cucumber and fold it through until evenly distributed.
- Taste and salt. Taste before adding anything and add up to 1 g more salt only if needed.
- Chill. Cover and refrigerate for at least 1 hour before serving.
- Serve. Spoon into a bowl, swirl the top with the back of a spoon and finish with a thread of olive oil and extra dill.
Notes
Use high-quality thick Greek yogurt for the best texture. Chill for an hour to let flavors combine.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: No Cook
- Cuisine: Greek