Easy Tzatziki

Greek whole milk yogurt

cucumber,

garlic, finely minced

lemon lemon juice

dill

salt and black pepper

In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper. Chill.

BYOC: For some extra flavor, add some olive oil and some coarsely chopped fresh mint. Serve with crudities at your next party. Brush a pita with some olive oil and sprinkle za'atar on top. Bake in the oven until crispy and serve.

Very tasty!  Use your experience as home chefs to adjust ingredients to your liking ie lemon, garlic, etcetera.  

I read through the reviews before making this, and I agree with leaving out the lemon zest. The juice was plenty of lemon flavor for my taste. Oddly enough though, as much as I love garlic, it seemed to me that 2 cloves were a bit too much. Maybe it was the type of garlic, size, or age of the cloves? I'm not sure because I do love garlic. The recipe as is I give 4 stars since it needs some tweaks to be 5. I also think there needs to be a size suggestion for the cucumber. I used a very small one, and it seemed about perfect. However, I've seen very long English cucumbers in my grocery store, and I couldn't imagine if someone tried to make this with one of those!  

Yuck.  I made this for a family gathering with 10 people.  Maybe it's because we're all related, but NO ONE liked it!  Everyone very politely ate a pita or two with the dip and that was it.  Recipe was followed *exactly.*  I thought there was too much dill and too much cucumber.  I double the recipe and ended up tossing a TON of it because I knew there was no way anyone wanted leftovers.<br />

Skip the lemon zest and it will taste traditiinal. Keep everything else the same. The zest overpowered the mixture.<div><br /></div><div>Tzatziki should bassically taste like a cucumber garlic dip as its base. </div>

Just made this, followed the recipe exactly, absolutely delicious and so easy to make!

Recipe really WAS easy and came out great...although next time I’ll only double the garlic, not triple it). Used it to dress up burgers that I had seasoned with za’atar and you could have sworn we were eating kafta from our local Greek takeout place! Also mixed a little in with some plain, boxed couscous for a way out of bounds, stepped up creamy side dish! My wife liked it so much that about halfway through dinner she asked, “What can we use it on tomorrow night?!?!” <div><br /></div><div>This one’s a keeper!!!</div>

Nice easy way to get acquainted with tzatziki. I put mine on pita bread crostini, and had some ground lamb to put on top of desired.

I was surprised at how well this turned out, despite it being my first time grating cucumber and lemon zest. Tastes just like restaurant stuff! AND I get to tell my boyfriend that I slaved away making every bit of dinner tonight from scratch...and it will be true this time.

I made extra and it turned out amazing . I added it to my homemade chicken gyros and it tasted Exactly like my favorite authentic Greek restaurant . I'm so happy to have found this recipe to help recreate one of my favorite foods .

Followed the recipe, it turned out amazing! Tangy, zesty, cool, and refreshing! <div>We made pitas with vegan meatballs that taste a lot like falafel! Give that a try for a quick tasty meal!</div>

https://www.foodnetwork.com/videos/claires-easy-tzatziki-0238773

Claire shares a creamy tzatziki recipe that uses only five ingredients.

easy tzatziki

Prep Time: 15 minutes

Total: 15 minutes

Servings: 1

Author : Claire Robinson

Ingredients

Instructions

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