---
title: Homemade Tzatziki
description: >-
  Thick, garlicky Greek yoghurt dip with cucumber and fresh dill — essential
  alongside gyros or warm pitta.
servings: '4'
prepTime: PT15M
cookTime: PT
tags:
  - vegetarian
  - dip
  - sauce
  - no-cook
  - greek
---
## Ingredients

- 500g full-fat Greek yoghurt
- 1 cucumber
- 2 garlic cloves
- 2 tbsp fresh dill, finely chopped (or 1 tbsp dried dill)
- 2 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar or lemon juice
- ½ tsp salt
- Black pepper to taste

## Instructions

1. Grate the cucumber coarsely on a box grater. Place in a clean tea towel or a few sheets of kitchen roll and squeeze firmly to remove as much moisture as possible.
2. Mince the garlic and crush it into a paste with a pinch of salt using the flat of your knife.
3. In a bowl, combine the yoghurt, grated cucumber, garlic paste, and dill.
4. Stir in the olive oil and vinegar or lemon juice.
5. Season with salt and black pepper to taste.
6. Cover and refrigerate for at least 30 minutes before serving to let the flavours develop.
7. Drizzle with a little extra olive oil to serve.

## Notes

Squeezing out the cucumber is the most important step — skipping it will make the tzatziki watery within minutes. Full-fat Greek yoghurt is non-negotiable for the right thick consistency; low-fat versions are too loose. Fage or Total brands are widely available in London supermarkets and work brilliantly.

Committed to this collection by the hand of Hunter.