How to make Tzatziki dip

How to make Tzatziki dip

Most of us associate Tzatziki dip with Greek food, sitting at a restaurant on a beautiful Greek Island. Pronounced as “Sahtziki” as the T is silent, Tzatziki comes from Southeast Europe and the Middle East. It is made from salted strained yoghurt mixed with cucumber, garlic, and herbs. 

As summertime in Australia is all about the barbecues (BBQ), we thought what better way than serving some dips with all that beautiful BBQ produce.  

Refreshing and super easy to make, We love our tzatziki dip!

The trick is to drain off the liquid or whey to give the yoghurt a fuller and more creamy texture. If the yoghurt is too runny it will water down the dip too much. This is also the reason we de-seed the cucumber and squeeze off any excess water from it  too. To avoid the yoghurt getting too firm you can add some olive oil to make it just the right texture. This dip is a must have for your barbecue or party.

Tzatziki dip  also goes really well with roasted peppers or even just cut vegetables like cucumber and carrots or celery. In this recipe we have used parsley as the herb, however you can add other herbs like chives, dill or mint.

Ingredients you need to make Tzatziki Dip

500g (2 cups) Greek Style Yoghurt

1 Medium cucumber (peeled, halved, seeded)

1 large garlic clove (crushed)

1 tablespoon finely chopped fresh parsley or Dill

2 tablespoons Extra Virgin EV olive oil

1 and 1/2 tablespoons fresh lemon juice

Sea salt to taste

Cracked Black Pepper to taste

Instructions to make Tzatziki dip

Add yoghurt to a sieve lined with muslin over a bowl and let it stand for 30 minutes to allow the excess whey to drain away from the yoghurt. Once the liquid has drained away from the yoghurt, place the yoghurt in a different bowl and discard the whey.

Meanwhile, peel the cucumber and grate it, then squeeze out excess moisture from the cucumber with your hands. Mix yoghurt, cucumber, garlic, parsley, dill or EV olive oil and lemon juice in a bowl and mix well together.

Season with salt and pepper. Let the dip rest for 5-10 minutes before serving to allow flavours to develop.

You can serve it with the warm flatbread, marinated feta and marinated olives garnished with fresh herbs of your choice . Tzatziki dip will refrigerate well and last for about 4 days. Enjoy!

How did your Tzatziki turn out to be? Have you tried our Roasted Baba Ganoush dip yet? Please let us know in the comments below.

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