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Easy Tzatziki.

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Easy Tzatziki.

Prep Time 10 minutes
Total Time 10 minutes
Servings: 6
Calories Per Serving: 42 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 1 cup plain full-fat Greek yogurt
  • 1 clove garlic, minced or grated
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon extra olive oil
  • juice of 1 lemon
  • kosher salt and pepper
  • 1 pinch crushed red pepper flakes
  • 1 Persian cucumber, finely diced or shredded

Instructions

  • 1. Combine all the ingredients in a bowl and mix well. The Tzatziki will keep 3-4 days in the fridge.

 

 

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Comments

  1. 5 stars
    Made this for dinner tonight with your chicken souvlaki and garlic naan! This tzatziki was one of the best I’ve made, and I’ve tried a couple different recipes. I didn’t strain my cucumbers before adding to the yogurt. I just left them in a fine mesh sieve, sprinkled a little salt and let it drip for about an hour and then squeeze all the excess moisture. Super simply and tastes just like the restaurants and store bought…if not better!

  2. 5 stars
    I made this using the suggestion of thoroughly squeezing all juice from the cucumber and it was fantastic! The consistency was perfect.

  3. This ended up being very watery/loose, I think due to the amount of lemon juice, so it might be good to list an actual measurement for the lemon juice as opposed to “juice from one lemon” since lemons can vary pretty wildly in size. Next time, I’ll try Dean’s cucumber wringing trick, too!

  4. Tieghan, one thing that you must absolutely do is to squeeze out all the juice from the cucumber before adding to the other ingredients. Just put the shredded cucumber mush in your hand and squeeze out the juice. Otherwise your tzatziki will be too watery. Simple step, but makes for a much better tzatziki.