This tzatziki recipe is very quick and easy. (It's much easier to make tzatziki than it is to spell it!)
This tzatziki sauce recipe can easily be multiplied. It's easy to modify, too.
Tzatziki is served cold, often as a dip for pita bread or raw vegetables.
English cucumbers are the long, thin-skinned variety. They are often wrapped in plastic at my grocery store.
Check that you have these staples at home
- in the cupboard
- dried dill
- in the fridge or freezer
Buy these fresh ingredients
Get out your equipment
- a bowl
- measuring cups and spoons
- a cutting board and sharp knife
- a spoon
- Nice to have but not necessary
- a garlic press (if not, mince the garlic with a sharp knife)
2/3 cups/160 mL plain yogurt
1/4 cup/60 mL finely chopped English cucumber
1 clove garlic
1/2 tsp/2 mL dried dill
In a bowl, mix together all ingredients.
Serve immediately, or refrigerate.
- Use a field cucumber in place of the English cucumber.
- Use about 2 tsp/10 mL fresh dill instead of dried.
Ideas for making this recipe your own
- Use sheep or goat yogurt.
- Try adding some lemon juice or olive oil.
- Experiment with different seasonings. How about a bit of mint or parsley?
- Many of the cucumbers sold in supermarkets have been waxed to make them shiny and long-lasting. If yours is waxed, you'll probably want to peel it. (They say that the wax is edible and non-toxic, but eating wax just doesn't appeal to me!) If your cucumber is unwaxed and thin-skinned, there is no need to peel it.
Serve this dip with
If you enjoy this tzatziki recipe, you may also like these other easy sauce recipes: