Tzatziki is an easy Cucumber Yogurt Dip made under 10 minutes. No Cook, Summer friendly dip, sauce or condiment packed with fresh herbs. Serve with grilled vegetables, falafel, kebabs, wraps or with pita chips and crudités.
Easy Summer Friendly Tzatziki Recipe Without Dill - An easy condiment or dip made with cucumbers, strained yogurt and packed with fresh herbs. Made under 10 mins, this is perhaps one of the most easiest snack, mezze or appetizer recipe.
I dread summers and always look for smart, no-cook light dinner options that my husband and I can enjoy. Plus when recipes call for fewer ingredients yet maximum flavors, you have us hooked!
Since the husband and I are fans of Middle Eastern Cuisine, Tzatziki is made atleast once a week for dinner or light lunch. It is refreshing and a welcome change from our usual meals that comprise of dal, curries or one pot rice dish.
Both of us at home are not fans of Dill. We find the herb pretty overpowering even in small quantities. Hence, Tzatziki without Dill! I am hoping some of you folks who share our taste buds might find this recipe useful.
The recipe calls for basic ingredients easily available in your pantry and/or refrigerator.
I have provided suitable substitutes for ingredients, plenty of tips to make the best tasting Tzatziki and serving ideas to include it every other week in your meal plans during summers.
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What is Tzatziki?
A Greek Cucumber Yogurt Dip made with strained yogurt, Persian or English cucumbers and loads of herbs.
Popularly served as mezze, snack or appetizer in Middle Eastern Cuisine, this dip or sauce can replace mayo or sour cream. Can be used for wraps, sandwiches and burgers.
This dip is salty, sour, cool with fresh herbs. Traditionally Dill is added but it can be substituted with cilantro, mint or parsley OR a combination of all.
Healthy, refreshing for summers and can be quickly put together for a family of 4 or a crowd just as easily.
Ingredients
English Cucumbers OR Persian Cucumbers - The most important ingredient for Tzatziki besides the yogurt are cucumbers.
English Cucumbers have almost no seeds and the dark green skin or peel compliments beautifully with the herbs and yogurt. One of the reasons, I avoid peeling the skin.
If using any other variety of cucumber, scoop the seeds completely before grating. You may also consider peeling the skin.
Always taste the cucumbers as they may sometimes taste bitter and might spoil the dish.
Yogurt - Traditionally Greek Yogurt is used. It is naturally thick and creamy. There are low-fat and full-fat options available so feel free to use any.
I have used home made unsweetened yogurt which is strained in a cheesecloth for an hour. Just enough time to separate excess liquid (whey) from the yogurt for that creamy dip / sauce texture.
Homemade is free of preservatives and one of the reasons why I love making yogurt from scratch. Use good quality organic milk for best results.
For a Vegan Recipe, you can use unsweetened soy yogurt or coconut yogurt.
Garlic - The dip has an intense garlic flavor. I would highly recommend fresh garlic instead of the powder. I use a garlic press or prefer grating it finely so that it blends easily with the creamy yogurt.
Herbs - I have used cilantro and fresh mint. Use herbs generously as they add so much flavor to the yogurt.
Extra Virgin Olive Oil, Salt, Pepper, Lime Juice - All the ingredients pack a punch. I reserve a tsp of EVOO to drizzle on top just before serving followed by a sprinkle of Zaatar spice. Totally optional though we love it!
This dip is not spicy but you can always serve it sprinkled with some Aleppo Chilli Flakes (refer to my Muhammara post for more details).
Instructions & Tips
Use a box grater to grate the cucumbers.
Squeeze the cucumbers to remove excess moisture. You can do this by simply pressing the grated cucumbers between your hands and giving it a tight squeeze OR you could use a cheesecloth. Frankly, its unnecessary.
This step is important as the consistency of the dip is creamy and excess moisture will spoil the texture.
Once this is done, it is pretty much throwing everything into bowl, mixing and serving. Although, I would recommend, chilling the dip in the refrigerator before serving.
How to Serve Tzatziki?
My favorite way of serving Tzatziki is with crudités, lavash or gluten free buckwheat crackers and some olives on the side.
Serve with Falafels and Pita Bread. You can also serve it as a dipping sauce with Roasted Potatoes, Quinoa Sweet Potato Patties and Smashed Potatoes.
As a side or sauce with Grilled Vegetables, Mushrooms and Garlic Croutons.
Use as a spread for wraps, gyros, sandwiches or burgers. A healthy replacement for mayo or sour cream.
Scoop over lettuce wraps or serve as a dipping sauce on the side. Makes a great low carb dinner option.
Storage
The dip stays fresh for 2 days under refrigeration. Store it in an airtight container.
I wouldn't recommend freezing.
More Sauce / Dip Recipes to try
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Easy Tzatziki Recipe without Dill
Equipment
- Box Grater
- Cheesecloth
Ingredients
- 400 grams Yogurt or use 1 cup strained yogurt Read Notes Below
- 1 English Cucumber grated
- 2 Garlic Cloves
- Juice of half a lime
- 1 ½ tsp Extra Virgin Olive Oil
- 2 tbsp Finely chopped Cilantro
- 2 tbsp Finely chopped Mint
- 1/8 tsp Black Pepper Powder
- Salt to taste
- ½ tsp Zaatar Spice (optional, while serving)
Instructions
- First, strain the yogurt in a cheesecloth. Note - If using homemade regular yogurt, you might need couple of hours. Greek Yogurt would require 45 mins.
- Once the yogurt is strained, add it to a bowl. Note - Don't throw the whey. It's nutritious!
- Whisk the strained yogurt until creamy and fluffy. Add salt and pepper to taste, squeeze fresh lime juice and add finely grated garlic cloves. Mix well.
- Use a box grater to grate the cucumbers. Squeeze the cucumbers to remove excess moisture. You can do this by simply pressing the grated cucumbers between your hands and giving it a tight squeeze.
- Add the cucumbers to the whisked yogurt, drizzle EVOO, finely chopped cilantro and mint leaves, gently fold. Taste check and adjust salt, pepper at this stage.
- Refrigerate until serving or atleast for 30 mins.
- Before serving, drizzle 1/2 tsp of EVOO and sprinkle zaatar spice (optional)
Notes
- Cucumbers - Since I have used English Cucumber for this recipe, I have not peeled the skin. They have less to no seeds compared to regular cucumbers, making it perfect for Tzatziki. If you are using any other variety of cucumber, scoop the seeds completely before grating. You may also consider peeling the skin.
- Always taste the cucumbers as they may sometimes taste bitter and might spoil the dish.
- Yogurt - Traditionally Greek Yogurt is used. It is naturally thick and creamy. There are low-fat and full-fat options available so feel free to use any. I have use home made unsweetened yogurt which is strained in a cheesecloth for an hour. This is how I make homemade labneh (yogurt cheese) too. For a Vegan Recipe, you can use unsweetened soy yogurt or coconut yogurt.
- Garlic - The dip has an intense garlic flavor. I would highly recommend fresh garlic instead of the powder. I use a garlic press or prefer grating it finely so that it blends easily with the creamy yogurt.
- Herbs - Use herbs generously. They add flavor and enhance the taste of the dip. Use only leaves of the herbs and not stems for this recipe.
- I reserve a tsp of EVOO to drizzle on top just before serving followed by a sprinkle of Zaatar spice. Totally optional though we love it!
- This dip is not spicy but you can always serve the dip sprinkled with some Aleppo Chili Flakes or use regular chili flakes. A drizzle of chili oil instead of EVOO would add a punch to the dip.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
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