Homemade Tzatziki Recipe with Cucumber and Dill
Creamy Greek tzatziki with cucumber, lemon, and fresh dill. Easy homemade dip for pita, veggies, or grilled meats. A quick recipe!
Servings: 8
Calories: 57kcal
Ingredients
- 1 ½ cups cucumber grated
- 1 cup Greek yogurt low-fat, non-fat, or full fat (see notes)
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice fresh squeezed
- 1/2 tsp lemon zest
- 1 garlic clove pressed
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup fresh dill chopped
Instructions
- Grate cucumber on the large holes of a box grater. Place in a strainer, sprinkle with salt, and let sit 5-10 minutes. Then press or squeeze out as much liquid as you can (a clean kitchen towel works well for this).
- In a bowl, combine yogurt, olive oil, lemon juice, zest, garlic, dill, salt, and pepper.
- Fold in drained cucumber until well combined.
- Taste and adjust seasoning.
- Chill 30 minutes (optional) before serving.
Notes
- I like using 2% Greek yogurt for a balance of creaminess and lighter nutrition, but non-fat and full-fat both work well.
- The more liquid you remove from the cucumber, the thicker and creamier your tzatziki will be. Press firmly in the strainer or use a clean kitchen towel for best results.
- Add extra dill or lemon zest if you’re a flavor chaser.
- If garlic is too strong, use half a clove or roasted garlic instead.
Nutrition
Calories: 57kcal | Total Carbohydrate: 2g | Protein: 3g | Total Fat: 4g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 158mg | Potassium: 44mg | Dietary Fiber: 0.2g | Total Sugars: 2g | Vitamin A: 151IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 0.2mg