There are a few perfect condiments in this world that can be added to almost anything and it makes for a better dish. There’s Lao Gan Ma, the salty, spicy, crunchy chilli sauce. Kewpie mayo, which needs no introduction. Salted caramel for all things sweet. And tzatziki! The tangy, creamy, minty, garlicy, freshness just works with everything! Meat, fish, chicken, rice, pasta (trust us), sandwiches or as we’ve done here, fresh cut veggies. Try and prove us wrong!
What you need
Fine-mesh strainer
Medium bowl
Grater
Serving bowl
Ingredients
4 SERVINGS
- 500g Greek yogurt
- 1 medium cucumber, seeded and grated
- 3 cloves garlic, grated
- 1 tbsp. extra virgin olive oil
- 2 tbsp. freshly squeezed lemon juice
- ¼ cup fresh dill, chopped
- ¼ cup fresh mint, chopped
- Flaky salt and fresh black pepper, to taste
Preparation
Step 1
This step is optional, but to make a really good tzatziki… she has to be thick! To achieve this, we scoop our Greek yogurt into a cheesecloth, wrap it up tightly and hang it in the fridge with a bowl underneath to catch the liquid for a few hours.
Step 2
In a tea towel or another cheesecloth, place the grated cucumber and squeeze or press to remove excess moisture, then set aside.
Step 3
In a medium bowl, combine the now thickened Greek yogurt, cucumber and remainder of ingredients. Season and stir well to combine.
Step 4
Cover the bowl and chill the tzatziki in the refrigerator for at least 1 hour, or up to overnight, to allow the flavours to really marry together.
Step 5
When ready to serve, give the tzatziki a quick stir, then transfer it to a serving bowl. Optional: garnish with a drizzle of olive oil, a sprinkle of chopped mint, or a pinch of paprika.
✨ RECIPE NOTES ✨
- Extra kick: We are garlic girls here at Rooted, so we typically double the garlic quantity for any given recipe when making it ourselves. Start with 2 cloves as suggested here and taste before deciding how much of a kick you’d like!
- Greek yoghurt: Pick a really good, thick Greek yogurt to start with for best results. If you’re in Australia, we recommend Farmers Union.
- Make it vegan: To make this recipe vegan, check out our vegan alternative tzatziki.
- Storage instructions: Store the tzatziki in an airtight container in the refrigerator for up to 3-4 days. Stir well before serving. We don’t recommend freezing this one, as it does affect the texture.
