Easy Homemade Tzatziki
Cucumber parsley, dill, cilantro, and garlic make this homemade tzatziki a refreshing dip or perfect sandwich wrap condiment.
Servings: 6 Print Recipe
For the tzatziki:
- 1 ½ cup Greek yogurt, or vegan Greek style yogurt (see recipe notes)
- 1 clove garlic, minced
- ½ cucumber, grated and squeezed (see recipe for instructions)
- 1 Tbsp parsley, minced
- 1 Tbsp dill, minced
- 1 Tbsp cilantro, minced
- ½ tsp sea salt
- ¼ tsp garlic powder
Prepare the cucumber
Grate the cucumber on a standard-sized box grater. I like the cucumber to add texture to my tzatziki, so I use the largest size on the grater. Use one of the smaller sizes on the box grater if you prefer less texture.
Now place the grated cucumber on a clean kitchen towel (if I’m lazy, sometimes I do this step with a heavy-duty paper towel).
Pull the towel up around the grated cucumber, and, over the kitchen sink, squeeze the moisture out of the cucumber. It doesn’t have to be perfect, just get as much moisture out of the cucumber as you easily can.
Compile the tzatziki
Add the grated cucumber and Greek yogurt to a medium-sized mixing bowl.
Now add the minced garlic, parsley, dill, cilantro, salt, and garlic powder.
Mix with a spoon or silicone spatula until everything is evenly distributed throughout the yogurt.
Let the tzatziki sit for five minutes, then taste. Add more salt, if desired.
Serve and enjoy!
Serve tzatziki as a dip for veggies, pita chips, or crackers, or as a condiment on a Mediterranean-inspired wrap, like my Vegan Gyros Wrap. This recipe is gluten-free. This recipe is vegetarian. This recipe is vegan if you use vegan Greek style yogurt, like kite hill.