Hassle-Free Tzatziki: Say Goodbye to Watery Dips!
If you’re on the hunt for the best tzatziki recipe, look no further. This one ticks all the boxes: creamy, thick, and absolutely packed with flavour. And guess what? You don’t need to strain your yoghurt overnight because honestly, who has time for that? Not me. This method will get you that perfectly luscious tzatziki in just one hour. No watery disasters here!
The Secret to Thick Tzatziki: Paper Towel
Yes, paper towel. Sounds odd, right? But hear me out. Once you’ve mixed up your tzatziki, place a piece of paper towel directly on the surface of the dip before popping it in the fridge. Over the hour, the paper towel magically soaks up all the excess liquid from the cucumber and yoghurt. By the time you’re ready to serve, you’ll have thick, creamy tzatziki that doesn’t run all over your plate.
Keep Your Fridge Clean (You’re Welcome)
Here’s a tip I learned the hard way: always place your bowl on a tray or a larger plate. That paper towel works a little too well sometimes, and you might end up with a puddle of yoghurt water on your fridge shelves. It’s not a great look or smell. Save yourself the drama and keep things tidy with a trusty tray.
To Dill or Not to Dill! Tis the Question
Let’s settle this age-old debate. My recipe below has both variations: the dill-and-lemon version I saw aunties making in the village, and the more traditional Greek take, which skips the dill and uses red wine vinegar instead. Personally, I love them both. Back in the village, it was all about using whatever herbs we had on hand. So, if dill was growing wild, in it went. Don’t have dill? No worries it’s still going to taste amazing either way.
Here’s a more traditional tzatziki with red wine vinegar and no dill.
How to Serve the Best Tzatziki Recipe
This tzatziki is the ultimate all-rounder. Serve it with Lemon Potatoes, Slow Cooked Lamb and Flat Bread for a complete meal.Or just grab a spoon and eat it straight from the bowl. No judgement here, I’ve done it too!
So, there you have it. The best tzatziki recipe made easy. Give it a go and and don’t forget the paper towel; it’s the real MVP!
Watch Me On Tik Tok
If you’re more of a visual learner (or just love watching food come to life), you can see how I make this tzatziki over on my TikTok. Watch the paper towel trick in action
Ingredients
Method
- Peel the cucumber and grate it into a bowl
- Sprinkle salt in the bowl to help draw out the liquid. Leave aside for a few minutes.
- After a few minutes, grab the grated cucumber and squeeze it to get rid of any excess water. Set aside
- Combine the Yoghurt, Garlic and Salt, Red Wine Vinegar (if using) in a large bowl and mix well
- Add the grated cucumber that you squeezed the excess juice from earlier and add to the bowl.
- Add dill (if using) and mix
- Taste and add more salt, garlic to your liking.
- Drizzle olive oil before serving.
Notes
- To enhance the flavours, refrigerate the tzatziki for at least one hour before serving. During this time, place a piece of paper towel on top of the tzatziki and press it down so it touches the dip. As the tzatziki chills, any excess water from the cucumber and yogurt will be absorbed by the paper towel, which may become damp and soggy – this is desired. When you’re ready to serve, remove the paper towel and drizzle olive oil over the top. This method will result in a consistently thick and creamy tzatziki every time.
FAQs: Tzatziki Recipe
1. How healthy is tzatziki?
Tzatziki can be a healthy choice as it’s made with nutrient-rich ingredients like Greek yogurt, cucumber, and garlic. It’s low in calories, high in protein, and contains probiotics for gut health.
2. How long does tzatziki last in the fridge?
I personally wouldn’t consume it post 4 days in the fridge.
3. How do I keep my tzatziki from getting watery?
The key to a thick and creamy tzatziki is removing as much water as possible from the cucumber. After grating the cucumber, sprinkle it with salt and let it sit for a few minutes to draw out the water. Then, squeeze the grated cucumber with your hands or a cheesecloth to remove the excess liquid. Additionally, refrigerating it with a paper towel pressed on top, as mentioned in the notes, will help absorb any extra moisture.
4. Can I use low-fat yogurt?
While you can use low-fat yogurt, full-fat Greek yogurt is preferred for its rich and creamy texture. Low-fat yogurt might result in a thinner consistency, but if you’re looking to cut down on fat, just be prepared for a slightly different texture. You can always strain the low-fat yogurt with a cheesecloth to thicken it up a bit.
5. Can I make it without garlic?
Absolutely! If you’re not a fan of garlic or have dietary restrictions, you can omit it from the recipe. The tzatziki will still be delicious, though it will have a milder flavor. You could add a squeeze of lemon juice or a pinch of lemon zest for a bit of a zing instead.
6. What can I do if my tzatziki is too thick?
If your tzatziki ends up too thick, you can thin it out by adding a bit of extra virgin olive oil or a small amount of water. Add a little at a time, mixing well, until you reach your desired consistency. Remember, it’s easier to add liquid than to take it away!
7. Can I freeze tzatziki?
Freezing tzatziki is not recommended as it can affect the texture of the yogurt and cucumber, resulting in a watery and grainy consistency once thawed. It’s best enjoyed fresh or within a few days of making it. If you do have leftovers, try using them in other dishes like a marinade for chicken or a creamy salad dressing.
8. Can I add other herbs?
Absolutely! While dill is traditional, you can experiment with other herbs like mint, parsley, or even a bit of fresh chives for a different flavor profile. Adding a combination of herbs can give your tzatziki a unique twist and make it your own signature dip. Just be sure to finely chop any additional herbs to keep the texture smooth and even.