Ingredients
Scale
- 2 cups Greek yogurt
- 1 medium cucumber, grated and well drained
- 2 garlic cloves, finely minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill, finely chopped
- 1 teaspoon salt
- 4 whole pita breads, warmed and cut into wedges
Instructions
- Warm the pita bread in a low oven at 180°C for about 5 minutes until soft and warm.
- In a mixing bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, fresh dill, and salt.
- Grate the cucumber and squeeze out as much liquid as possible using a fine mesh strainer or clean towel.
- Add the drained cucumber to the yogurt mixture and stir until smooth and evenly combined.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to blend.
- Stir well, adjust seasoning if needed, drizzle with a little olive oil, and serve chilled with warm pita wedges.
Notes
- Drain the cucumber thoroughly to prevent a watery dip.
- Letting the tzatziki rest improves flavor and texture.
- Store leftovers covered in the refrigerator and stir before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 10 mg
Keywords: homemade tzatziki, tzatziki and pita, yogurt cucumber dip, Mediterranean dip, easy appetizer