I’ve always loved the freshness of cucumber, but it doesn’t always love me back. Removing the seeds makes all the difference and, with that small adjustment, I can enjoy this cool, lemony tzatziki without any unpleasant after-effects.
It’s wonderfully balanced, with creamy yogurt, bright lemon, and fresh herbs. It pairs beautifully with roast chicken (a match made in heaven, truly), and the leftovers are just as good the next day. I’ve even been known to enjoy it with breakfast.
Tzatziki (Greek Cucumber & Yogurt Dip)
A cool, lemony tzatziki that’s as good with grilled lamb or roast chicken as it is with crisp vegetables. It’s thick enough to dollop, light enough to spoon, and keeps beautifully for a few days.
Ingredients
- 1 medium English cucumber
- 1 cup full-fat Greek yogurt
- 2 Tbsp sour cream
- 1 small garlic clove, finely grated or pressed
- 1½ Tbsp fresh lemon juice, or to taste
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp fresh dill, finely chopped
- 1 Tbsp fresh mint or parsley, finely chopped, optional
- ½ tsp salt, or to taste
- freshly ground black pepper, optional
Instructions
Cut the cucumber lengthwise and scrape out the seeds with a teaspoon. Grate it coarsely (no need to peel if the skin is tender). Place in a sieve, sprinkle lightly with salt, and let drain for 10–15 minutes. Squeeze gently in a clean kitchen towel to remove excess moisture.
Stir together the yogurt, sour cream, grated garlic, lemon juice, olive oil, dill, and mint or parsley if using.
Fold in the well-drained cucumber. Mix gently until evenly combined.
Add salt and pepper to taste, and more lemon juice if you prefer a brighter flavour.
Cover and refrigerate for at least 1 hour (longer is even better) to allow the flavours to develop.
Notes
Nutritional Information (Per 2 Tbsp Serving)
Calories: ~55 kcal
Protein: ~2.5 g
Fat: ~4.5 g
Net Carbs: ~1 g
Nutritional information provided with recipes is generated using software tools and AI-assisted calculations, and should be regarded as an estimate only.
