🥒 Tzatziki
Tzatziki is a cool Greek dip of thick strained yogurt mixed with grated, squeezed cucumber, garlic, olive oil and fresh dill. It is creamy, tangy and refreshing, with a clear garlic bite. It is served as a meze with raw vegetables, and as a sauce for souvlaki, gyros and grilled meat or fish.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g strained (Greek-style) yogurt
- 1 cucumber
- 2 garlic cloves, crushed
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp chopped dill
- Salt
Method
- Grate the cucumber, salt it lightly and squeeze out as much liquid as possible.
- Mix the yogurt with the garlic, lemon juice and olive oil.
- Stir in the cucumber and dill and season with salt.
- Chill for at least 30 minutes before serving.
How to make it lighter
- Use low-fat strained yogurt for a lighter dip with the same thickness.
- Serve with cucumber, pepper and carrot sticks for dipping.
- Use tzatziki in place of richer creamy sauces with grilled meat.
History
Tzatziki is a staple of Greek tavernas and is related to similar yogurt-and-cucumber dishes across the eastern Mediterranean, such as Turkish cacık. Its name is usually traced to the Turkish word for that dish.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Tzatziki and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →