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Tzatziki (Cucumber Yogurt Dip)

Course Appetizer
Cuisine Greek
Keyword cucumber, dill, dip, garlic, greek, greek yogurt
Author Lokness


  • ½ large English cucumber
  • 2 small garlic cloves (smashed and finely minced)
  • 3 tablespoons white wine vinegar
  • 16 ounces full-fat plain Greek yogurt
  • 1 tablespoon fresh dill (chopped)
  • kosher salt
  • 1/8 teaspoon ground black pepper


  • For the cucumber, trim the ends and peel. Cut it in half lengthwise. Remove all the seeds with a small spoon. Cut into 1/8-inch dices. Transfer to a colander. Sprinkle with ¼ teaspoon of salt and toss. Let to drain for 30 minutes. Wrap the cucumbers in 2 layers of paper towels. Squeeze out as much liquid as possible. Pat the cucumber dry with more paper towels.
  • In a medium bowl, whisk together minced garlic and vinegar. Add yogurt. Mix well. With a spoon, gently fold in the cucumber, dill, 1 teaspoon salt and black pepper. Taste and adjust the seasoning if needed.
  • Transfer the dip into an air-tight container and keep in the fridge for at least 1 hour before serving.


  1. Storage: The dip can keep in the fridge for up to 1 week.
  2. If you don’t have white wine vinegar, you can use white vinegar. But don’t add all at once, as white vinegar is more acidic. Add half, taste, and adjust.
  3. For the pita bread, I cut them in 8 and toast them on a skillet over medium-high until lightly golden brown on both side.
(Adapted from The Splendid Table)