Tzatziki
A creamy Greek tzatziki made with full‑fat yogurt, grated cucumber, garlic, dill and a splash of white wine vinegar. Perfect as a refreshing dip for gyros, souvlaki, grilled meats or fresh vegetables.
Maker: Christina Dynamite
From: Instagram(view original)
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Cooking context
30 min estimated total time for 4 servings.
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Ingredients
- 1 1/10 lb full-fat Greek yogurt
- 1 English cucumber
- 1 garlic clove
- 1 tbsp white wine vinegar
- 2 tbsp white wine vinegar
- 2 tbsp olive oil
- 0.25 fresh dill
- to taste salt
- to taste pepper
- 1 thyme sprig
- 1 olive
Instructions
- 1Trim the ends off the cucumber, peel it, then grate it using a coarse grater.
- 2Place the grated cucumber in a colander, sprinkle with a pinch of salt and drizzle 1 tbsp white wine vinegar over it.
- 3Let the cucumber sit for 20–30 minutes to draw out excess moisture.
- 4After resting, press the cucumber with the back of a spoon or a clean kitchen towel to squeeze out as much liquid as possible.
- 5Transfer the drained cucumber to a large mixing bowl and add the 500 g of full‑fat Greek yogurt.
- 6Stir in the smashed garlic clove, the remaining 2 tbsp white wine vinegar, 2 tbsp olive oil, and the finely chopped dill.
- 7Season the mixture with salt and freshly ground black pepper, tasting and adjusting as needed.
- 8Cover the bowl with plastic wrap and refrigerate the tzatziki for at least 30 minutes to allow the flavors to meld.
- 9Before serving, give the dip a quick stir, drizzle a little extra olive oil on top, and optionally garnish with a thyme sprig and an olive.
- 10Serve cold with pita bread, fresh vegetables, or as a sauce for grilled meats.
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Frequently asked questions
- How many servings does this Tzatziki recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Tzatziki recipe come from?
- It was shared by Christina Dynamite on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.