Ina Garten Easy Tzatziki

Ina Garten easy tzatziki is a thick, cool Greek yogurt dip with grated cucumber, fresh dill, garlic and lemon that comes together in 15 minutes. This make ahead tzatziki sauce fits weeknight dinner, family dinner and summer cookouts, so keep a bowl in the fridge.

Squeeze the grated cucumber with your hands until most of the liquid is gone, but leave a little behind. Skip the squeeze and the water thins the yogurt, so the dip turns runny within minutes.

Ina Garten explains that tzatziki was traditionally made by draining salted cucumbers and yogurt overnight in the fridge. Her shortcut in Make It Ahead (2014) uses Greek yogurt, which is already drained, plus hothouse cucumbers, which hold less water, so you can serve it right away.

Source: Make It Ahead (2014)

Ina Garten Easy Tzatziki

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Course: DinnerCuisine: American, GreekDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking timeminutes

Calories

40

kcal

Grated cucumber folds into thick Greek yogurt and sour cream for a creamy, cool dip with a sharp lemon and garlic bite. Fresh dill finishes it, and it tastes best cold or at room temperature.

Ingredients

• 1 hothouse cucumber, unpeeled and seeded
  

• 2 (7-ounce) containers Greek yogurt, such as Fage Total
  

• 1/4 cup sour cream
  

• 2 tablespoons freshly squeezed lemon juice
  

• 1 tablespoon white wine vinegar
  

• 1 tablespoon minced fresh dill
  

• 1 1/2 teaspoons minced garlic (2 cloves)
  

• Kosher salt and freshly ground black pepper
  

Directions

• Grate the cucumber: Grate 1 hothouse cucumber, unpeeled and seeded, on a box grater, as you would grate carrots. Then squeeze it with your hands to remove a lot of the liquid, but not all of it.
• Mix the tzatziki: Place the cucumber in a medium bowl and stir in 2 (7-ounce) containers Greek yogurt and 1/4 cup sour cream. Then add 2 tablespoons lemon juice, 1 tablespoon white wine vinegar, 1 tablespoon minced dill, 1 1/2 teaspoons minced garlic, 2 teaspoons kosher salt and 1/2 teaspoon pepper, and stir until evenly combined.
• Serve the dip: Serve the tzatziki cold or at room temperature. If you have time, chill it first, since the garlic and dill then settle into the yogurt.

Tools for this recipe

• OXO 4-sided box grater, Pyrex 3-piece glass mixing bowl set, Microplane zester grater, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make tzatziki ahead of time?

Yes, it keeps well. Store it in a sealed container in the refrigerator for up to a week. Give it a quick stir before serving in case a little liquid has collected on top.

Can I use a regular cucumber instead of a hothouse cucumber?

You can, but regular cucumbers hold more water and have bigger seeds. Peel and seed it, then squeeze the grated flesh a bit harder than the recipe says so the dip stays thick.

What can I use instead of sour cream?

More Greek yogurt works fine, since it brings the same tang and creaminess. The dip will taste a little lighter and less rich, so you may want an extra pinch of salt.

What do I serve with tzatziki?

It goes well with grilled lamb or chicken, warm pita, and raw vegetables like carrots and cucumber. I also like it spooned over roasted potatoes or stirred into a simple grain bowl.

Why is my tzatziki watery?

The most common cause is leaving too much liquid in the grated cucumber. Squeeze it well before mixing, and use thick Greek yogurt rather than regular yogurt. If it still looks loose, stir in a spoonful more yogurt.