The GüdDish Tzatziki

We studied 162 recipes from around the world and combined the top rated 13. Then we built the BEST!

Tzatziki. The GüdDish.

Serves 2 cups · 20–25 min prep · 50–65 min total · 3 steps

Ingredients

Ingredients for Tzatziki
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 English cucumber
  • 2 tablespoons fresh dill, chopped
  • 2 cups plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh mint, chopped
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon kosher salt, plus more for the cucumber

What the best recipes taught us

  • Squeeze the cucumber until it is dry. Dry cucumber is what keeps the sauce thick.
  • Use thick Greek yogurt for the dip. Greek yogurt is thick enough to hold the cucumber and garlic.

Method

  1. 1
    English cucumber grated into a colander with salt, liquid collected underneath
    1English cucumber
    salt

    Grate the cucumber on the large holes of a box grater.

    Toss with a pinch of salt in a colander or bowl and let it sit 5 to 10 minutes.

    Squeeze hard in a clean kitchen towel or with your hands until almost no liquid comes out. Wet cucumber waters down the sauce.

  2. 2
    Squeezed cucumber stirred into Greek yogurt with garlic, herbs, and oil in one bowl
    2cplain Greek yogurt
    2garlic cloves, minced
    1tbsfresh lemon juice
    2tbsolive oil
    2tbsfresh dill, chopped
    2tbsfresh mint, chopped
    1/4tspground black pepper

    In a bowl, stir together the squeezed cucumber, yogurt, garlic, lemon juice, olive oil, dill, mint, black pepper, and the rest of the salt.

    Taste. It should be thick, garlicky, and bright. Add a pinch more salt or a squeeze more acid if it tastes bland.

  3. 3
    Mixed tzatziki in the same bowl covered to chill

    Cover and chill at least 30 minutes so the garlic softens and the flavors settle.

    Taste again before you serve. Stir, then spoon into a bowl.

    A thin drizzle of olive oil on top is fine. Serve cold with pita, vegetables, or grilled meat.