Greek yogurt’s thicker texture eliminates the need to drain yogurt in cheesecloth as most commonly seen in tzatziki recipes. Wringing out the moisture from your cucumber ensures that the tzatziki stays thick and creamy. We chose fresh dill and mint over dried to provide the brightest flavor possible.
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  • Level: Easy
  • Total: 15 min
  • Active: 5 min
  • Yield: about 2 cups
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1 medium English cucumber

1 cup whole milk Greek yogurt

2 cloves garlic, grated

Juice of 1 lemon, about 3 tablespoons

1 tablespoon olive oil, plus more for drizzling

Kosher salt

1/4 cup fresh dill, chopped

2 tablespoons fresh mint, finely chopped


  1. Line a strainer with a clean kitchen towel and place over a bowl. Grate the cucumber on the large holes of a box grater. Sprinkle 1 teaspoon of salt over the cucumbers and toss together by hand. Put the salted cucumber into the towel lined strainer and let sit for 10 minutes. Use the kitchen towel to squeeze out any remaining moisture.
  2. Stir the cucumber, Greek yogurt, garlic, lemon juice, olive oil, and 1/4 teaspoon salt together in a medium bowl until combined. Gently fold in the dill and mint. Serve drizzled with more olive oil.