Authentic Tzatziki Recipe (My Yiayia’s Recipe)

The Authentic Tzatziki Recipe of my grandmother (yiayia)! This popular Greek yogurt garlic dip is a favorite at Greek tavernas and restaurants and you can make it at home! Creamy, thick with cool cucumber and garlic, this dip is delicious and so easy to make!

I have been practically raised on tzatziki, growing up in a Greek household my mom would make the best tzatziki in minutes (her mother’s recipe), and it was on our table every week! Of course, she made it any time we had company over as well, birthdays, holidays, you name it, Greek parties without tzatziki? Unheard of.

What is Tzatziki?

Tzatziki is a Greek dip or sauce or spread that is made from strained yogurt (Greek yogurt), cucumber, garlic, dill, vinegar and extra virgin olive oil. Typically, it will be served as an appetizer to dip bread or appetizers such potatoes, zucchini chips, pita bread, or as an accompaniment to meats such as souvlaki as well as in gyros. It is not to be confused with the Turkish cacik (see below for full explanation).

What does tzatziki taste like?

Tzatziki is cool, fresh, tangy and a bit garlicky. Its texture is creamy. Tzatziki is not just an appetizer but an accompaniment to the meal. You see in Greece, tzatziki is mostly commonly put on bread. And you always made it if you served something fried such as olive oil, fried potatoes, zucchini patties, the fresh tzatziki would pair beautifully and balance the fried food! A good tzatziki should not be watery, should not be too garlicky or not garlicky enough and it should have the right amount of cucumber. Continue reading because I am going to share all of my mother’s secrets to the best authentic tzatziki.

Greek Tzatziki, Turkish How different? Very Different

First let’s start with the name: In Greek we call it tzatziki. In Turkey it is called Cacik. They are not interchangeable terms. Now let’s look at the actual recipe. Greek tzatziki is most likely the tzatziki you are familiar with: creamy, thickish, refreshing, garlic favored perfect for spreading or dipping. Cacik as it is called in Turkey, is more of a cold, chunky soup. It is more watery and liquidy. Cold water is actually added to the yogurt mix to provide a liquid consistency (a no no in Tzatziki, ) and the cucumbers are cubed rather than grated giving a chunky texture. So, it is actually quite different. Too different to even call one a version of the other.

Nutritional Value of Tzatziki

While many people associate tzatziki with the unhealthy gyro sandwich or souvlaki, it is actually very healthy and an antioxidant powerhouse. The garlic and olive oil are great sources of antioxidants and the yogurt is a good source of protein, calcium and has some of that friendly bacteria for your belly.

The Authentic Recipe

Now I need to clarify that the original tzatziki should be somewhat strong. I’ve seen recipes with very little garlic, and while less garlic may be less potent for some people, it is not the authentic version. Also it does not contain sour cream as I’ve seen in several recipes, actually you can’t even find sour cream in Greece. Also, it is not tzatziki if it contains avocado or cayenne pepper, yes I’ve seen that as well. Finally, I should note that most Greeks use vinegar, not lemon in tzatziki.

Authentic Tzatziki Recipe Ingredients

• Greek yogurt. “Greek” yogurt outside of Greece basically means strained yogurt. Make sure that it is naturally strained meaning it does not contain any thickeners or other ingredients. It should also contain no flavorings. Now if you want to use low-fat yogurt go ahead but avoid 0% fat. Although to get the real texture and experience I would recommend full-fat Greek yogurt. For more information on how to choose a Greek yogurt go this post >>
• Garlic: Make sure you use real garlic not garlic powder
• Red wine vinegar: This is straightforward, although I am noting that I see pseudo tzatziki recipes using lemon juice. In Greece where this recipe comes from, we use vinegar.
• Cucumber: make sure you grate the cucumber and strain it well. You need to squeeze as much of the liquid as possible. And make sure the cucumber has small seeds or no seeds.
• Olive Oil: It goes without saying that it should be extra virgin olive oil.
• Fresh dill and sometimes mint: This should be finely chopped. I see many recipes noting that herbs are optional. Dill is not, it is an important part of the recipe. If you don’t have fresh dill, add some dry dill.

How do you make authentic tzatziki

1. Crush the garlic with a pinch of salt and pepper.
2. Peel the cucumber and grate, using the larger holes of the grater. Squeeze well to get rid of water. To squeeze out as much water as possible, place grated cucumber in a center of a thin kitchen towel, gather the ends and twist.
3. Whip the yogurt in a bowl and then add the garlic paste, mixing well and then add the cucumber and mix again.
4. Start adding small amounts of olive oil alternating with the vinegar while mixing.
5. Add about 2 teaspoons fresh dill and mix well.
6. Let it sit at least an hour in the refrigerator before serving.
7. Serve with a drizzle of olive oil and top with an olive.

Secrets for the Best Authentic Tzatziki

• Good full-fat yogurt strained (Greek) yogurt. Yes, you can make it with 2%, but the flavor and consistency will not be the same.
• Very dry cucumber. This is the secret to not having a watery tzatziki, cucumber releases water, so it is important to squeeze it out well.
• Slow incorporation of olive oil. This is an important step in all Greek dips/sauces such as taramosalata and skordalia, you need to incorporate the olive oil slowly, otherwise it will just puddle on top, and you don’t want that.
• Wait. Yes, you need to let tzatziki to sit a bit before you serve so that all the flavors can meld. So, for example, my mom would make the tzatziki first thing in the morning and put in the refrigerator, so by lunch time or dinner it was fully flavored

How to Serve Tzatziki

Traditionally, tzatziki is served as a dip along with bread for dipping. It is of course an important ingredient in souvlaki and gyros and it is fine to dip any kind of meat in it as well.  I find it makes a great dip for carrot sticks, celery sticks, raw zucchini strips, cucumber and cherry tomatoes.

Storage

You can store tzatziki in the refrigerator for up to 4 days

More Mediterranean Dip Recipes You May Like

• Greek Spicy Feta Cheese Dip – Tirokafteri
• Eggplant Dip-Melitzanosalata
• Red Pepper Dip with Feta Cheese and Greek Yogurt
• Beet and Walnut Hummus
• Classic Basil Pesto