Description
This Homemade Tzatziki recipe offers a refreshing Greek yogurt and cucumber dip, perfect for serving with crispy za’atar pita bread. Thickened with strained Greek yogurt and salted cucumbers, it blends garlic, fresh lemon, dill, and olive oil into a creamy, tangy sauce ideal for appetizers, snacks, or accompaniments.
Ingredients
Scale
Tzatziki Sauce
- 2 cups plain Greek Yogurt
- Cheesecloth (optional, for draining yogurt)
- 1 English cucumber, diced small
- 1 teaspoon kosher salt (for cucumbers)
- 1 clove garlic, smashed and minced
- Zest from 1 lemon
- Juice from 1 small lemon (about 2 tablespoons)
- 2 tablespoons fresh dill, chopped
- 1/2 teaspoon kosher salt (or more to taste)
- 1 tablespoon olive oil (plus more for drizzling)
- Black pepper to taste
Za’atar Pita
- 6 slices pita bread
- 1-2 tablespoons olive oil (for brushing pita)
- Za’atar spice blend, to taste
Instructions
- Strain the Yogurt: If you want thicker tzatziki, place the Greek yogurt in a cheesecloth-lined colander over a bowl and refrigerate for 30 to 60 minutes to allow excess whey to drain out.
- Prepare the Cucumber: Slice the cucumber lengthwise, scoop out the seeds, then dice finely. Place diced cucumber in a mesh strainer set over a bowl, sprinkle with 1 teaspoon kosher salt, stir, and let it sit for 30 minutes to 1 hour to draw out moisture.
- Squeeze Out Cucumber Liquid: Using your hands, firmly squeeze the salted cucumber over the sink to remove as much water as possible without rinsing it off.
- Optional Quick Method: If short on time, skip straining the yogurt and salting the cucumber; just squeeze out the cucumber liquid well and stir it directly into the yogurt with additional salt to taste. The texture will be looser but still tasty.
- Add Flavorings: Incorporate the minced garlic, lemon zest, and lemon juice (2 tablespoons, up to 3 for extra tang) into the yogurt and cucumber mixture.
- Season and Mix: Add fresh dill, 1/2 teaspoon kosher salt or to taste, olive oil, and a few grinds of black pepper. Stir everything thoroughly to combine.
- Chill the Tzatziki: Refrigerate the tzatziki for about an hour if possible to let the flavors meld; it can also be served immediately. Store covered in the fridge for up to one week.
- Prepare Za’atar Pita: Preheat oven to 350°F (175°C). Arrange pita slices on a baking sheet. Brush each slice lightly with olive oil and sprinkle with za’atar seasoning to taste.
- Bake Pita: Bake the pita in the preheated oven for 5 to 8 minutes, until edges are crisp yet centers remain tender.
- Serve: Serve the warm za’atar pita alongside the chilled tzatziki sauce as a delicious appetizer or snack.
Notes
- Straining the yogurt is optional but results in a thicker, creamier tzatziki, more authentic to traditional recipes.
- Salting and draining the cucumber prevents watery tzatziki and intensifies flavor.
- The garlic flavor mellows the longer the tzatziki chills, so make ahead if possible.
- Za’atar spice adds a unique Middle Eastern flavor to the pita; you can omit or substitute with sumac or sesame seeds if unavailable.
- This recipe keeps well refrigerated for up to one week, allowing the flavors to deepen.
- If time is tight, the quick method skipping straining and salting is a good alternative.
