Creamy Greek Tzatziki with Lemon and Dill
A thick and creamy homemade Greek tzatziki made with full-fat Greek yogurt, cucumber, fresh dill, garlic and extra virgin olive oil. Fresh lemon juice and a touch of lemon zest add brightness while keeping the classic cool, garlicky flavour front and centre.
Ingredients
- 500 g full fat Greek yogurt
- 1 English cucumber (or regular cucumber, deseeded)
- 2-3 garlic cloves, finely grated
- 1 lemon, juiced
- 1/2 tsp finely grated lemon zest
- 1/4 cup extra virgin olive oil, plus more for finishing
- 2 tbsp finely chopped fresh dill
- kosher salt, to taste
- freshly ground black pepper, to taste
Instructions
- Prepare the cucumber. Coarsely grate the cucumber and place it in a fine-mesh strainer. Season lightly with kosher salt and let sit for 10–15 minutes to draw out excess moisture. Transfer to a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
- Build the tzatziki. Add the full-fat Greek yogurt to a large bowl along with the drained cucumber, finely grated garlic, lemon juice, lemon zest, extra virgin olive oil and chopped dill. Stir until everything is evenly incorporated.
- Season and rest. Season with kosher salt and freshly ground black pepper to taste. Cover and refrigerate for at least 30 minutes before serving to allow the garlic, dill and lemon to settle into the yogurt. Taste again after resting and adjust the seasoning if needed.
- Finish. Spoon the tzatziki into a serving bowl and finish with a generous drizzle of extra virgin olive oil and a little fresh dill.