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greek yogurt tzatziki recipe
- Total Time: 85 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This creamy, refreshing homemade tzatziki uses roasted garlic and lemon confit to create a mellow, savory base. The high-protein dip is versatile for everything from gyros to vegetable snacks, and ideal for meal prep.
Ingredients
- 2 cups (500g) full-fat Greek yogurt
- 1 large (300g) English cucumber, grated
- 6–8 garlic cloves, peeled
- 1 organic lemon, zested and juiced
- 5 tbsp (75ml) extra virgin olive oil, divided (4 tbsp for confit, 1 tbsp for dip)
- 1/2 cup (30g) fresh dill, finely chopped
- 1 tsp (5ml) sea salt
- 1/2 tsp (2.5ml) black pepper
Instructions
- Prepare Cucumber: Grate the English cucumber and place it in a fine-mesh sieve set over a bowl. Sprinkle with 1 tsp sea salt and let sit for 15-20 minutes to draw out moisture; firmly squeeze out all liquid to prevent a watery dip.
- Make Garlic Confit: Preheat oven to 300°F (150°C). In an oven-safe dish, combine peeled garlic cloves, lemon zest strips, and 4 tbsp olive oil. Roast for 30-40 minutes until garlic is soft. Let cool completely, then mash the roasted garlic cloves into a smooth paste.
- Assemble Tzatziki: In a medium bowl, combine the Greek yogurt, mashed roasted garlic paste, thoroughly drained cucumber, 2 tbsp fresh lemon juice, 1 tbsp olive oil, and chopped fresh dill. Season with black pepper and additional salt to taste.
- Chill and Serve: Refrigerate the tzatziki for at least 30 minutes to allow the flavors to meld. Serve chilled, drizzled with the reserved confit oil and a sprinkle of fresh dill.
Notes
Make sure to thoroughly drain the cucumber after salting to avoid a watery dip. Adjust seasoning carefully, as the salt used for draining may be sufficient. Chill the tzatziki for at least 30 minutes before serving for optimal flavor melding.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1/2 cup
- Calories: 150 kcal
- Sugar: 2.5 g
- Sodium: 290 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 10 mg