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The Best Authentic Greek Tzatziki You’ll Ever Make (With Pro Secrets!)

Say goodbye to runny, store-bought dips! once you taste this authentic, rich and velvety Greek TZATZIKI made right in your kitchen, tou will never buy it from grocery store again. Perfect to pair with warm pita bread, souvlaki, fresh veggies or meat, this recipe is the best you will find arround the internet.
The real magic of authentic TZATZIKI isn't just the quality of the ingredients but it is the technique. Below are the key secrets to achieving that thick, restaurant quality dip, every single time.
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Prep Time 10 minutes
Servings: 4
Course: Appetizer
Cuisine: Greek, Mediterranean
Calories: 140
Ingredients Method Video

Ingredients
  

  • 2 small cucumbers
  • 1/2 tsp salt
  • 2 cloves garlic
  • 1 tbsp vinegar apple cider vinegar
  • 30 ml olive oil extra virgin
  • 1 pinch of pepper
  • 400 g strained greek yoghourt
  • fresh dill or spearmint optional

Method
 

    Remove the garlic sprout
  1. Prep the cucumbers: Grate the small cucumbers using a coarse grater. Toss with ½ tsp of salt, mix and set aside for 5 minutes to release the water.
  2. Make the garlic base: Press the garlic into a small bowl. Add 1 tbsp of vinegar, 30 ml of olive oil, and a dash of pepper. Stir together and let sit for a minute to mellow the garlic.
  3. Drain the water: Transfer the cucumbers to a colander and firmly press down with your hands or a spoon to squeeze out as much moisture as possible.
  4. Combine: In a mixing bowl, combine 400 g of thick, strained Greek yogurt with the drained cucumber and the infused garlic mixture. Stir well until fully incorporated. Chill and Serve: Cover the bowl and let it chill in the refrigerator for at least 20 minutes to 1 hour. Chilling allows the flavors to deepen and the texture to set, making it taste ten times better!
    5. Remove the garlic spout: If your garlic cloves have a green germ/sprout in the middle. slice them open and remove it. This keeps the garlic tasting fresh instead of sharp or bitter
  5. Tame the garlic: After pressing your garlic into a paste, pour the vinegar, olive oil and pepper directly over it. Letting it sit for a few minutes mellows out the harsh raw bite and unlocks its natural sweetness.
    6. Thorougly strain the cucumbers: Grate the cucumbers using the large holes of a grater for a great texture. Sprinkle with salt, mix and wait 5 minutes. Press out as much liquid as possible through a colander. Excess water is the number one reason TZATZIKI gets runny.

Video