Since trying tzatziki not too long ago, I now put it with almost EVERYTHING! It is the perfect, refreshing addition to any meal and I can see immediately why it’s so popular in the Mediterranean and Middle-East!
Tzatziki is a fresh dip made with strained yoghurt, cucumber, garlic, and olive oil. This recipe also includes dill for added flavour, an addition which is also very common! The dip is served cold and is a perfect partner to vegetables, meats, breads, and crackers.
Our Cooking Class Experience
Ben and I learned this DELICIOUS recipe for tzatziki in our CookinAthens cooking class with our teacher Marilena. One thing we added LOTS of into this recipe was garlic – for me, the more garlic the better! But if you aren’t as much of a fan of garlic as Ben and I, then feel free to add a minimal amount or none at all.
This recipe goes brilliantly with the crispy kourou pies that we made – hot and crispy pies mixed with cool and light tzatziki made for a very tasty combination!
We made this tzatziki with yoghurt, dill, garlic, vinegar, oil, and cucumber. However, other additions can be used including mint, parsley or thyme. It all depends on personal preference! I recommend trying this basic recipe first, and then figure out what you would want to change or substitute when making it in the future!
However, despite Ben and I being slightly biased, we do think it is pretty great as it is and we now put it with EVERYTHING! You cannot go wrong!
Similar to the fresh Greek salad recipe, this recipe for tzatziki is quick and simple and can be made ahead of time and stored in the fridge – perfect for busy dinners with the family!