Authentic Tzatziki – Greek Garlic Yogurt Dip - Olive Tomato

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The Authentic Tzatziki Recipe of my grandmother (yiayia)! This popular Greek yogurt garlic dip is a favorite at Greek tavernas and restaurants and you can make it at home! Creamy, thick with cool cucumber and garlic, this dip is delicious and so easy to make!

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Tzatziki Recipe #tzatziki #dip #recipe #Greek #appetizer #yogurt

I have been practically raised on tzatziki, growing up in a Greek household my mom would make the best tzatziki in minutes (her mother’s recipe), and it was on our table every week! Of course, she made it any time we had company over as well, birthdays, holidays, you name it, Greek parties without tzatziki? Unheard of.

What is Tzatziki?

Tzatziki is a Greek dip or sauce or spread that is made from strained yogurt (Greek yogurt), cucumber, garlic, dill, vinegar and extra virgin olive oil. Typically, it will be served as an appetizer to dip bread or appetizers such potatoes, zucchini chips, pita bread, or as an accompaniment to meats such as souvlaki as well as in gyros. It is not to be confused with the Turkish cacik (see below for full explanation).

What does tzatziki taste like?

Tzatziki is cool, fresh, tangy and a bit garlicky. Its texture is creamy. Tzatziki is not just an appetizer but an accompaniment to the meal. You see in Greece, tzatziki is mostly commonly put on bread. And you always made it if you served something fried such as olive oil, fried potatoes, zucchini patties, the fresh tzatziki would pair beautifully and balance the fried food! A good tzatziki should not be watery, should not be too garlicky or not garlicky enough and it should have the right amount of cucumber. Continue reading because I am going to share all of my mother’s secrets to the best authentic tzatziki.

Greek Tzatziki, Turkish How different? Very Different

First let’s start with the name: In Greek we call it tzatziki. In Turkey it is called Cacik. They are not interchangeable terms. Now let’s look at the actual recipe. Greek tzatziki is most likely the tzatziki you are familiar with: creamy, thickish, refreshing, garlic favored perfect for spreading or dipping. Cacik as it is called in Turkey, is more of a cold, chunky soup. It is more watery and liquidy. Cold water is actually added to the yogurt mix to provide a liquid consistency (a no no in Tzatziki, ) and the cucumbers are cubed rather than grated giving a chunky texture. So, it is actually quite different. Too different to even call one a version of the other.

Nutritional Value of Tzatziki

While many people associate tzatziki with the unhealthy gyro sandwich or souvlaki, it is actually very healthy and an antioxidant powerhouse. The garlic and olive oil are great sources of antioxidants and the yogurt is a good source of protein, calcium and has some of that friendly bacteria for your belly.

The Authentic Recipe

Now I need to clarify that the original tzatziki should be somewhat strong. I’ve seen recipes with very little garlic, and while less garlic may be less potent for some people, it is not the authentic version. Also it does not contain sour cream as I’ve seen in several recipes, actually you can’t even find sour cream in Greece. Also, it is not tzatziki if it contains avocado or cayenne pepper, yes I’ve seen that as well. Finally, I should note that most Greeks use vinegar, not lemon in tzatziki.

Authentic Tzatziki Recipe Ingredients

Greek yogurt. “Greek” yogurt outside of Greece basically means strained yogurt. Make sure that it is naturally strained meaning it does not contain any thickeners or other ingredients. It should also contain no flavorings. Now if you want to use low-fat yogurt go ahead but avoid 0% fat. Although to get the real texture and experience I would recommend full-fat Greek yogurt. For more information on how to choose a Greek yogurt go this post >>
Garlic: Make sure you use real garlic not garlic powder
Red wine vinegar: This is straightforward, although I am noting that I see pseudo tzatziki recipes using lemon juice. In Greece where this recipe comes from, we use vinegar.
Cucumber: make sure you grate the cucumber and strain it well. You need to squeeze as much of the liquid as possible. And make sure the cucumber has small seeds or no seeds.
Olive Oil: It goes without saying that it should be extra virgin olive oil.
Fresh dill and sometimes mint: This should be finely chopped. I see many recipes noting that herbs are optional. Dill is not, it is an important part of the recipe. If you don’t have fresh dill, add some dry dill.

How do you make authentic tzatziki

Crush the garlic with a pinch of salt and pepper.
Peel the cucumber and grate, using the larger holes of the grater. Squeeze well to get rid of water. To squeeze out as much water as possible, place grated cucumber in a center of a thin kitchen towel, gather the ends and twist.
Whip the yogurt in a bowl and then add the garlic paste, mixing well and then add the cucumber and mix again.
Start adding small amounts of olive oil alternating with the vinegar while mixing.
Add about 2 teaspoons fresh dill and mix well.
Let it sit at least an hour in the refrigerator before serving.
Serve with a drizzle of olive oil and top with an olive.

Secrets for the Best Authentic Tzatziki

Good full-fat yogurt strained (Greek) yogurt. Yes, you can make it with 2%, but the flavor and consistency will not be the same.
Very dry cucumber. This is the secret to not having a watery tzatziki, cucumber releases water, so it is important to squeeze it out well.
Slow incorporation of olive oil. This is an important step in all Greek dips/sauces such as taramosalata and skordalia, you need to incorporate the olive oil slowly, otherwise it will just puddle on top, and you don’t want that.
Wait. Yes, you need to let tzatziki to sit a bit before you serve so that all the flavors can meld. So, for example, my mom would make the tzatziki first thing in the morning and put in the refrigerator, so by lunch time or dinner it was fully flavored

How to Serve Tzatziki

Traditionally, tzatziki is served as a dip along with bread for dipping. It is of course an important ingredient in souvlaki and gyros and it is fine to dip any kind of meat in it as well. I find it makes a great dip for carrot sticks, celery sticks, raw zucchini strips, cucumber and cherry tomatoes.

Storage

You can store tzatziki in the refrigerator for up to 4 days

More Mediterranean Dip Recipes You May Like

Greek Spicy Feta Cheese Dip – Tirokafteri
Eggplant Dip-Melitzanosalata
Red Pepper Dip with Feta Cheese and Greek Yogurt
Beet and Walnut Hummus
Classic Basil Pesto

Best Mediterranean Diet cookbook for beginners

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Authentic Tzatziki – Greek Garlic Yogurt Dip

Prep Time: 10 minutes Total Time: 10 minutes The Authentic Tzatziki Recipe of my grandmother (yiayia)! This Greek yogurt garlic dip is creamy, thick, delicious and so easy to make! Course: Appetizer, dipCuisine: Greek, MediterraneanKeyword: Dip, Greek Yogurt, Tzatziki Servings: 12 servings 1x2x3x Calories: 50kcal Author: Elena Paravantes, MS, RD Print Recipe Save Recipe Saved! Pin Recipe

Ingredients

8 ounces full fat Greek yogurt
2 garlic cloves
Salt
1-2 tablespoons red wine vinegar
2 tablespoons Extra virgin olive oil
1 medium cucumber (5-6 inches)
Fresh dill

Instructions

*Makes 2 cups
Crush the garlic with a little bit of salt and pepper.
Peel the cucumber and grate. Squeeze well to get rid of water.
Whip the yogurt in a bowl and then add the garlic paste, mixing well and then add the cucumber and mix again.
Start adding small amounts of olive oil alternating with the vinegar while mixing.
Add about 2 teaspoons fresh dill and mix well.
Let it sit at least an hour in the refrigerator before serving.

Nutrition FactsAuthentic Tzatziki – Greek Garlic Yogurt DipServing Size 3 tbspAmount per ServingCalories50% Daily Value*Carbohydrates 1.64g1%Protein 1.55g3%* Percent Daily Values are based on a 2000 calorie diet.

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Greek Tzatziki Recipe The authentic Greek Tzatziki recipe for this seriously addictive Greek yogurt and garlic dip. #tzatziki #dip #greek #easy #appetizer #yogurt

Elena Paravantes, MS, RD

Elena Paravantes, MS, RDN is a Registered Dietitian Nutritionist by the U.S. Commission on Dietetic Registration (CDR). She is an expert on the Mediterranean Diet. She has been active as a clinician, consultant, author and lecturer for 20 years, both in the U.S. and Greece. An expert on the Greek Mediterranean Diet, her interviews and articles have been published in many publications including CNN, U.S. News and World Report, Prevention, NPR, and Shape. Elena has collaborated with a number of organizations including Loyola University, Yale University, University of Missouri, Louisiana State University, and the American College of Greece. Elena earned her Bachelor of Science in Human Nutrition and Dietetics and her Bachelor of Liberal Arts and Sciences in Psychology from the University of Illinois at Chicago. She holds has a Master’s Degree of Science in Health Management.

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The vinegar is a crucial piece that most people in other countries miss. It is tasteless without it! And you do have to use the full fat yogurt because otherwise it is also tasteless. Most of the recipes I have tried are unbelievably I can’t believe this is a beloved Greek food. These authentic changes make the difference! Get back to the original.
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DELICIOUS YES PLEASE. LOOOOOOOVE TZATIKI
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Considering making this in the winter but omitting the cucumber as it isn’t in season. Is this traditionally a summer only dish?
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1. You could get away with making it with winter cucumbers just make sure that they don’t have large seeds.

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Welcome to OliveTomato

The top source for the Authentic Mediterranean Diet and Lifestyle! Join me Elena Paravantes, MS, RD, a Greek-American registered dietitian, nutrition expert, and author specializing in the authentic Mediterranean diet. Raised on the Mediterranean diet and living in Greece, I deliver expert nutrition advice and authentic recipes from someone who knows the Mediterranean lifestyle inside and out!