Tzatziki is one of my favorite things in all the culinary world. As soon as there’s a glimmer of spring, I’m making this for lunch, snacks, and as a side with dinner. Tzatziki is so fresh, flavorful, and bright, it’s like sunshine in a bowl.
For the most part, store bought tzatziki is so, so much worse than what you can easily make at home. And because this takes just 5-10 minutes to throw together, becoming a homemade tzatziki maker is not a hard commitment! Please let me convince you to abandon crappy store bought dip in favor of the real deal.
I really love adding a creamy style of feta to my tzatziki; I love the additional texture, tang, and saltiness. And cheese is better than no cheese. My particular favorite is Valbreso Feta, it’s VERY creamy and is the perfect pairing with this recipe. If you purchase pre-crumbled feta, the resulting tzatziki will be a lot more dry and have less rich flavor so you’ll end up with a chunkier dip rather than a creamy, smooth dip. If you can’t find Valbreso brand, I’d recommend literally any kind of feta in a package with water over crumbled in a plastic container.
Fresh herbs are also delicious, I usually toss a bunch of dill in if I have it, and sometimes a little mint. When you serve, top with an extra drizzle of olive oil and a sprinkle of paprika or sumac for color!Print
- 1 English cucumber, peeled
- 1 cup Greek yogurt (I prefer full fat)
- 4 oz feta cheese
- Juice from 1/2 lemon
- 1 small garlic clove, grated
- 1–2 TBS olive oil
- Fresh Dill
- Grate the cucumber on the largest grate of a box grater, and place in a clean cloth or paper towels to absorb the liquid while you prep the other steps.
- In a medium bowl, stir together the yogurt, garlic, 1 TBS olive oil, and lemon juice until very smooth, then add the feta and stir to combine.
- Squeeze the cucumber bundle over the sink to drain out the extra water.
- Add the cumber into the bowl, a sprinkle of salt and pepper, and fresh herbs, and mix until fully smooth.
- Refrigerate until serving. I like to let this sit for a while before serving.
- Top with olive oil, paprika, or sumac to serve.