Tzatziki

Total Time:
19 min
Prep:
15 min
Inactive:
4 min

Yield:
2 1/2 cups
Level:
Easy

Ingredients
  • 1 pound (1 pint) plain yogurt (whole milk or low fat)
  • 1 hothouse cucumber, unpeeled and seeded
  • 1 tablespoon plus 1/2 teaspoon kosher salt
  • 1/2 cup sour cream
  • 1 tablespoon Champagne vinegar or white wine vinegar
  • 2 tablespoons freshly squeezed lemon juice (1 lemon)
  • 1 tablespoon good olive oil
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 teaspoons minced fresh dill
  • Pinch freshly ground black pepper
Directions
Watch how to make this recipe

Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.

Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.

Note: To ensure the best results, this recipe differs from what appears in the episode.


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4.1 66
Perfect!  item not reviewed by moderator and published
I tried a couple other recipes before I found this one. Its so delicious, healthy, and easy. It's becoming something I keep on hand just for a veggie dip. Even my picky eaters like it! item not reviewed by moderator and published
This recipe was delicious EXACTLY as is. Thanks Ina! :) item not reviewed by moderator and published
This recipe is way too salty to eat. Cut the salt in half and I would give it a four star. Is it a misprint? item not reviewed by moderator and published
I typically do not like sauces made with yogurt, but this was delicious and had a nice kick to it! item not reviewed by moderator and published
The video and the ingredients don't match. Is it 1/4 cup sour cream like she says in video or 1/2 cup listed under ingredients? It also lists olive oil which makes no sense right? item not reviewed by moderator and published
for those who used regular table salt instead of kosher, of course it was way too salty - learn your ingredients kids! this was tasty and we all enjoyed it. thanks again ina item not reviewed by moderator and published
In my opinion, I think the measurements for the vinegar and lemon juice are way high. I used twice the amount of yogurt and 1 TBS each of vinegar and lemon juice. I still had to add a little more yogurt to make it not soo acidic. item not reviewed by moderator and published
It was good, but next time I won't use as much salt. I didn't even add the last 1/2 tsp. and it was still a little too salty for me. I will use about half next time to remove the moisture and then season to taste. I put the cucumber in a jelly strainer and squeezed out so much moisture that I think the reduced salt will be fine for this small amount of cucumber. Other than that I think it's a very good recipe. item not reviewed by moderator and published
Best tzatziki recipe I've come across to date. item not reviewed by moderator and published
Rinse the cucumbers and dry them with a towel before adding them into the yogurt. This will cut down on the salt. Not really rocket science but anyway... Great recipe. Even better with a little fresh mint chopped in as well. Delish! item not reviewed by moderator and published
I was nervous making it. seemed an unlikely combo, dairy and lemon, but it was amazing. Go, make it now. I'll wait. Yummy doesn't begin to do it justice. Ina, I'll never doubt you again. item not reviewed by moderator and published
Best tzatziki i've made yet! I scaled it down to about half because thats all the yogurt I had on hand. I also left out the vinegar because I was out. It was still the best tasting tzatziki that Ive had homemade. I saw a lot of reviews about the amount of salt; and if we're talking table salt then its way to much. But, kosher salt is different, so if table salt is all you have then i would cut it down to a little under half of what it calls for. item not reviewed by moderator and published
Wonderful! item not reviewed by moderator and published
The reason for the large amount of salt: she salts the cucumber to remove excess water. Traditionally, tzatziki is very thick. If you don't remove all of the water from the cucumbers AND the yogurt your sauce/dip will be super runny. Just don't add any extra salt as seasoning in the end. item not reviewed by moderator and published
WAY TOO MUCH SALT . . . After following the recipe, you may likely have to triple the ingredients other than salt . . .If you only bought enough to make the recipe as written, it's back to the store for you . . . item not reviewed by moderator and published
Delicious recipe! I cut the salt as well. I used 1 teaspoon. item not reviewed by moderator and published
I cut the salt before even trying to make it (actually thought that much salt was a typo but the recipe is delicious and it's a staple food in the fridge for a quick and healthy snack! item not reviewed by moderator and published
Way too much salt!! Had to throw it out and start over! Cut it to 1/2 tsp? I should have known better, but sometimes you trust them!! item not reviewed by moderator and published
Delicious if you cut the salt to about two teaspoons total. But the recipe is ridiculously complicated for a sauce that can be made by throwing all the ingredients in a blender and pressing a button. item not reviewed by moderator and published
This was a nice dip, but way too much salt. I used English cucumbers and didn't get that much water out them anyways. I will make it again, but use way less salt. item not reviewed by moderator and published
Delicious! We loved this recipe. Followed it exactly and it was scrumptious! item not reviewed by moderator and published
Wonderful! Love Ina! I left out vinegar & dill, still fantastic. Used in lamb souvlaki. item not reviewed by moderator and published
Definitely use Greek yogurt (allowing you to skip the cheesecloth issue, peel the cukes -- cucumber skin is gross with wax, etc. -- dice the cucumber and press out the moisture in paper towels to again avoid the cheesecloth. The sour cream is completely unnecessary and knock the salt to 1 teaspoon total. I found by tweaking the recipe in this manner, I have a perfect Tzatziki and a fantastic summer appetizer. item not reviewed by moderator and published
This is very good! I also put in about a tablespoon of fresh mint, minced. I've added this to my "Favorites" file. I love Ina's recipes! item not reviewed by moderator and published
T'heck with what the food authenticity-people say: This is far better than any tzatziki I've had in restaurants. item not reviewed by moderator and published
WOW! Way too much salt! I had to add an additional container of yogurt to cut the salt. Also, you can skip the straining process and just buy Greek yogurt. Other than that, a very refreshing dip. item not reviewed by moderator and published
Authentic or not, this is a great tzatziki sauce. I know that Ina tends to like more salt than I, but I always taste as I go, so I didn't over salt it to my taste. My market didn't have Greek yogurt so I used the regular yogurt & drained. this is best made a day before you need it so the flavors can meld together. This is great in a gyro with roast lamb & Greek salad. item not reviewed by moderator and published
I made this with greek yogurt, so only had to wait on the drained cucumbers. It was great after sitting in the fridge a few hours and EXCELLENT after sitting a day or so. I will definately make this again! item not reviewed by moderator and published
To the individual who said this is "not an acceptable Tzatziki sauce." I'm Italian, and if I listened to everything my Grandmother taught me about cooking, I would not be the successful caterer I am today. Although I value my heritage and it's cooking techniques, I love experimenting. Perhaps you're too closed minded about this recipe and your Greek heritage (assuming you are Greek). Cooking is about having fun and being creative! Lighten up!! item not reviewed by moderator and published
Everyone knows Ina is my favorite chef. This particular recipe is full of great flavor, but too much salt and possibly too much yogurt and sour cream. I will make it again with less salt and yogurt and might even omit the sour cream altogether. item not reviewed by moderator and published
Excellent! Just leave yourself enough time for the flavors to marry. item not reviewed by moderator and published
I made the entire Go Greek meal for fathers day. My dad loves greek food but never gets it. The entire meal was a huge hit. My husband loved this tzatziki, even though he hates cucumbers. I am looking forward to making this again. item not reviewed by moderator and published
This is not an acceptable tzatziki sauce at all. Tzatziki is one of the greatest dipping sauces and it is very simple to make with limited ingredients. This recipe calls for way too much salt. And nobody who cares about good tzatziki uses American yogurt. Plus, there is ZERO vinegar of any kind. And you don't use sour cream. It's a YOGURT sauce. In fact, the only thing that is in play is whether or not to use chopped dill, chopped mint, or both. Tzatzkiki is two cups of GREEK or a Mediterranean yogurt, drained of water by letting it sit in a fine mesh strainer over a bowl. 30 minutes. Transfer to a new bowl. Juice of one lemon. One garlic clove. A tablespoon of mint or dill. Or a combo. A pinch of salt. In fact, you don't even need salt. NO PEPPER. Two cucumbers, peeled and seeded. FINELY CHOP THE CUKES AND GARLIC WITH A KNIFE. You do NOT need a blender or a food processor unless you want it really, really creamy. Don't drain the cukes with salt. You want some of the cukes' natural water. That's why you seed them. Anyway, blend all the ingredients together with a wooden spoon or rubber spatula. Let chill for 2 hours. Toss tons of pita triangles into the oven at 200 - 250 degrees until they get a little crispness. Remove from oven. Dip into the Tzatziki. ENJOY. Oh, and you're welcome. item not reviewed by moderator and published
I think this recipe could be quite tasty if it wasn't so massively salty. I will probably try it again with half the salt (or less), but when I made it last night I ended up having to throw it away because it was so salty it was inedible. FWIW, I used a standard coarse kosher salt. I understand that using a finer salt than the recipe writer can result in substantial differences, but in this case I just think more than a tablespoon of salt (of any kind) is just too much. I normally like recipes I get from Barefoot Contessa, but this one just didn't measure up. item not reviewed by moderator and published
Tzatziki, does not contain any sour cream ever. Use only yogurt, a little dill, and cucumbers. Strain through a cheese cloth in the refrigerator for 24 hours. That is the real deal. A good cucumber sauce recipe... definitely not Tzatziki though. item not reviewed by moderator and published
I decided to make some Greek inspired burgers and went looking for a recipe for Tzatziki. I saw several that called for mint but didn't remember every tasting mint in the Tzatziki we've had. I love watching the Barefoot Contessa, so I thought I would try her recipe. As my husband said, "It tastes like Tzatziki!" We were both excited to have authentic tasting tzatziki at my first attempt. I used the Greek yogurt that I found at the local grocery store, as I saw in reviews that it makes a big difference and doesn't necessarily require the time to drain extra liquid out of it. We only had a little taste tonight, and we're letting the flavors mingle overnight. We'll have our Greek burgers tomorrow with Ina Garten's Tzatziki. item not reviewed by moderator and published
Love this recipe...tastes exactly like the one i picked up from whole foods...however i was soo excited to try out the recipe that i didn't read the reviews which i usually do.I used kosher salt and i find it a bit on the saltier side..i would suggest adding all the other ingrediants and then decide if the salt is needed... item not reviewed by moderator and published
I LOVE Gyros and am pretty picky about my tzatziki and this recipe was DELICIOUS!! I used Greek yogurt and I think that really made a difference. I used a half of a large English cucumber because they didn't have hothouse at the store, low fat sour cream to keep the fat down and champange vinegar since I didn't have white wine on hand. What I did not do was drain the cukes and yogurt (since I used Greek I figured I didn't need to) I just squeezed as much moisture as I could out of the cukes. I used the juice of a small lemon, I don't think it was the full two tablespoons but I didn't measure. I let it sit for about an hour to let the flavors meld. I bet it's going to be even better tomorrow! I used a pound of Greek yogurt as the recipe called for and it made WAY more than two cups, but I'm happy to have leftovers! I used the sauce with a NY Sirlion Steak, grilled and thinly sliced with a Pampered Chef Greek Rub that I let sit on the steak for the hour I was letting the sauce sit. Whole wheat pitas, lettuce, tomato and feta. I may never go OUT for Gyros again! item not reviewed by moderator and published
This was perfect...I did not have all of the time, so it was more like 30 minutes than 4 hours. I switched the dill for mint and it was just what I was looking for. I also used low-fat yogurt and sourcream to save a few calories. Will absolutely add this as a staple. Can't wait to find all of the different things I can top this on. item not reviewed by moderator and published
Must this woman always find a way to take something healthy and turn it into something high in fat. Sour cream does not belong in tzatziki, period, end of story. Ask any greek person and they will tell u same the thing. I honestly cant believe that even when she tries to be healthy, she still makes everything fattening. item not reviewed by moderator and published
I made this with the following modifications: 1. I used Greek yogurt and was slightly pressed for time, so I did not drain it. 2. I used a regular cucumber, peeled and grated, only let sit for 10 minutes or so then squeezed out really well. 3. I made a half recipe. 4. I added 1 clove of garlic, pressed 5. I omitted the dill as I do not like the flavor of dill I love this recipe. It improves upon sitting. Very dependable, not too salty, not too lemony for our family. Highly recommend. item not reviewed by moderator and published
I have had many so called cucummber sauces. But This Tzatziki is the best. I have made it with regular drained plain American yogurt, but there is no comparison to Greek Yogurt(Fage and The Greek Gods). Use it with your favorite Gyros wrap or sandwich,I even use it with vegetables. Try topping your baked potato or grilled meat or chichen. You will not be disappointed. item not reviewed by moderator and published
Do not add any vinegar, it does not need it at all. Do NOT use regular yogurt, Greek Yogurt is available at most grocery stores, Trader Joe's and Whole Foods and the consistency is perfect. Traditional Tzatziki has Greek Kaffir cheese (like a feta but milder) and I broke off a piece and crumpled it in and served the sauce with Rachel's spanikopita chicken burgers and crispy oven fries - yummo! item not reviewed by moderator and published
I replaced the sour cream and Greek yogurt with fat-free versions, and this was still excellent. Just like what you would get at a great Greek restaurant. I love it! item not reviewed by moderator and published
Delicious recipe. Followed it exactly, aside from only draining the cucumbers for 4 hours in the fridge which was quite enough (didn't have enough room in the fridge to do both yogurt and cukes overnight). This makes alot, a half recipe would be plenty for 4 diners as part of snacks served with drinks before dinner. Served with pita chips (pita cut into eighths, brushed with olive oil, sprinkled with sea salt, and baked in 400 degree oven for 5 to 7 minutes till crisp and golden). item not reviewed by moderator and published
Tasted great and was easy. I used low fat yogurt and sour cream. Drained the yogurt and cuke really good. Didn't add the lemon juice, dill or vinegar and ended up with exactly the taste I was looking for. The perfect tangy lowfat condiment. item not reviewed by moderator and published
Ina is the best! I made this for a dinner party and it was a huge hit! The other reviewers may not be using her recommended ingredients. Kosher salt is a must, and FRESHLY squeezed lemon juice. If they used the stuff out of a bottle, it will be too lemony. I have used many of Ina's recipes and they never fail to wow a crowd. She is my go-to for elegant and delicious recipes. Thanks Ina! item not reviewed by moderator and published
This is the best recipe that I have tried as of yet. It is almost near the quality of my favorite Greek restaurant. I am very picky when it comes to this so I was really glad to have this. item not reviewed by moderator and published
I found the recipe as written to be too salty. A slight variation would be to discard the kosher salt. This gives the tzatziki a sweet flavor and lets the dill take care of the salty flavor. item not reviewed by moderator and published
Creamy, low fat, healthy, delicious. item not reviewed by moderator and published
This sauce was fresh and delicious. Exactly what I expect from tzatziki. I did decrease the amount of salt and used extra lemon instead of vinegar. Thank you Ina!! item not reviewed by moderator and published
I skipped the cheescloth/thickening process. It still turned out great! Very easy, perfect with chicken. Would recommend! :) item not reviewed by moderator and published
delicious! perfect for the spring. for those who complain about saltiness - be sure to use KOSHER salt, as Ina recommends. regular table salt doesn't work as a subsitute. also, i felt (and my party guests agreed) the amount of lemon juice was perfect. item not reviewed by moderator and published
Great with burgers, lamb, or just with plain pita bread. item not reviewed by moderator and published
Loved this recipe. So flavorful and creamy. It is really worth the draining time to thicken up the sauce. item not reviewed by moderator and published
This on one of my favorite items, but this recipe had way, way too much lemon juice. I believe it may be a typographical error. item not reviewed by moderator and published
Very fresh and wonderful. I did not have the salt problem other reviewers mentioned. I really pressed the moisture out of the hothouse cuke which is important for the texture. item not reviewed by moderator and published
I love tzatziki, and although the recipe was easy, it wasn't good. It was runny, even though I drained the yogurt and cucumber. I decreased the salt as others suggested, but it had so much garlic that it was overpowering. item not reviewed by moderator and published
Mmmm...love the taste of wine in my dishes. Very rich and makes a ton. item not reviewed by moderator and published
THIS IS A GREAT DIP... I PUT RED ONION IN IT AND LEFT OUT THE VINIGAR.. COOL AND REFRESHING.. I LOVED IT... item not reviewed by moderator and published
Wow is this loaded with flavor! Very easy to prepare. Thanks! item not reviewed by moderator and published
This was a fine recipe, Other people had problems with the amount of salt....do not ever use the amount of salt a recipe states- always use your own judgement (unless you are baking). I also replaced the whole yogurt with nonfat, and used light sour cream to make this a bit healthier. It woked out fine and still had a creamy texture. item not reviewed by moderator and published
I only used the Tablespoon of salt, but I also lightly rinsed the cucumbers before mixing with the yogurt and other ingredients. Wasn't salty.....very, very good! item not reviewed by moderator and published
Way too salty!!! I had to double the sour cream, dill, garlic and added mint to cut it. Would only use within recipe vs as a dressing. item not reviewed by moderator and published
2 cups yogurt = i pint item not reviewed by moderator and published
Kosher salt has larger grains, therefore you use less. if you just have table salt you would use less as it is a finer grain and more fits in the Tablespoon... item not reviewed by moderator and published
<span>I know you left this comment a long time ago but it calls for Kosher salt, not table or otherwise known as iodized salt. That's why it's too salty. Two totally different salts.</span> item not reviewed by moderator and published
The whole point is to make the sauce thick and all the water from the cucumbers will ruin that. Eating it right away it won't matter as much but you will get a nasty layer of wet smelly water if you leave it to rest overnight. item not reviewed by moderator and published
<span>I know you left this comment a long time ago but it calls for Kosher salt, not table or otherwise known as iodized salt. That's why it's too salty. Two totally different salts.</span> item not reviewed by moderator and published
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