Home > Thick And Creamy Tzatziki Recipe

Thick And Creamy Tzatziki Recipe

by Nick Makrides
Greek Tzatziki Dip close up with pita being dipped in

Thick And Creamy Tzatziki Recipe! This isn’t your run of the mill watery store-bought tzatziki, this is proper, spread on a thick piece of village-style bread and have with tomatoes and olives style tzatziki. It’s hearty, voluminous, and thick. Almost like cheese! The secret is the straining that happens the day before you make it. And making this delicious garlic and yogurt dip is so incredibly easy!

Ovehead shot of Greek Tzatziki Dip

Nick’s favorite thing…

What I love about this tzatziki dip is how thick and creamy it is! In my opinion that’s how it should be. The addition of roasted garlic is not a traditional part of the recipe, but adds a delicious sweetness. If you prefer a peppery tzatziki used freshly minced garlic which intensifies over a couple days after being made. I love the fresh flavor the cucumber gives this dip and the delicious mint in it too!

Close up of Greek Tzatziki Dip

What does Thick And Creamy Tzatziki Recipe taste like?

The dip is creamy, thick, garlicky, tangy. It’s the perfect balance of creamy and all-around delicious! The mint is an option. But the garlic is a must! Roast it for a sweeter garlic flavor.

What are the ingredients I need for the Thick And Creamy Tzatziki Recipe?

Ingredient image for Greek Tzatziki Dip

Greek Yoghurt – Make sure you use full fat yoghurt for this recipe. Using low fat yoghurt is pointless because it’s mostly made up of water and we’re draining it. It’ll just result in less yoghurt and more wastage.

Lebanese Cucumber – Peel or don’t peel, it doesn’t matter. But you want to make sure you strain the cucumber in the cheese cloth before adding to the strained yogurt to make sure it stays thick.

Olive Oil – Make sure you’re using really good quality olive oil here because it really makes a difference. You could use the light extra virgin kind, but I find the full flavoured dark one adds more flavour.

Garlic – you can either add minced garlic to the dip or roasted garlic which is less peppery and ore sweet. Up to you.

Mint – freshly chop it. Some Greeks use it, others don’t. I think it goes perfectly with the

Salt – I used fine salt.

Let’s go through each step.

Instructional image for Greek Tzatziki Dip 01

  1. Place a cheese cloth, otherwise known as a muslin cloth over a sieve.
  2. Pour the yoghurt into it

Instructional image for Greek Tzatziki Dip 02

  1. Tie a tight knot at the top. Place over a large bowl and place it in the fridge overnight or 24 hours. The longer you let it strain, the thicker your dip will be.
  2. Once it’s finished straining, discard the water from the yoghurt and place the strained yoghurt into a medium sized mixing bowl.

Instructional image for Greek Tzatziki Dip 04

  1. Preheat your oven to 180C / 350F. Cut the head off a bulb of garlic
  2. Add to a large piece of foil.

Instructional image for Greek Tzatziki Dip 03

Roasted Garlic for Greek Tzatziki Dip

  1. Drizzle with olive oil and tightly wrap. Bake for 45 minutes.
  2. Take out of the oven and allow to cool for 15 minutes before unwrapping and squeezing out the garlic.

Instructional image for Greek Tzatziki Dip 05

  1. Grate the cucumber and place in the cheese cloth.
  2. Squeeze it hard to get rid of any of the water from the cucumber. There’s a lot and not straining it will make your strained yoghurt watery again.

Instructional image for Greek Tzatziki Dip 06

  1. Add the strained cucumber in the yoghurt along with the garlic, salt, olive oil and chopped mint.
  2. Mix with the yogurt until well combined.

Instructional image for Greek Tzatziki Dip 06

  1. To serve, place in your nicest bowl, create a swirl with a spoon.
  2. Drizzle with some olive oil

Instructional image for Greek Tzatziki Dip 07

  1. Sprinkle with freshly chopped mint. Place a black olive in the centre if you feel like being extra.

My Top Tips!

  • Dip can be stored in an airtight container, in the fridge for up to 2 weeks.
  • Greek Yoghurt – Make sure you use full fat yoghurt for this recipe. Using low fat yoghurt is pointless because it’s mostly made up of water and we’re draining it. It’ll just result in less yoghurt and more wastage.
  • Olive Oil – Make sure you’re using really good quality olive oil here because it really makes a difference. You could use the light extra virgin kind, but I find the full flavoured dark one adds more flavour.

Extreme close up of Greek Tzatziki Dip

Other Recipes You Might Like!

Slice of Smoked Salmon Quiche Recipe with bite taken out

Make sure to follow me on social media!

Instagram @thescranline, Facebook and watch and subscribe to my videos on YouTube!

I hope you guys enjoyed this simple but delicious Thick And Creamy Tzatziki recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

Pinterest image for Greek Tzatziki Dip

Ovehead shot of Greek Tzatziki Dip

Thick And Creamy Tzatziki Recipe

Serves 8

5 from 3 votes
Prep Time: 10 mins
Total Time: 10 mins
Course: Apetizers, Sides
Cuisine: Greek

Ingredients

Tzatziki Dip

  • 2 cups greek yogurt
  • 1/2 Lebanese cucumber, peeled
  • 1/4 cup olive oil (good quality)
  • 1 bulb of garlic or 2 garlic cloves, minced
  • 1 tbsp fresh mint, chopped
  • 1 tsp salt


Instructions

Tzatziki Dip

  • Let’s begin with the yoghurt. If you want more information on what type to use, see the notes below. Place a cheese cloth, otherwise known as a muslin cloth over a sieve. Pour the yoghurt into it and tie a tight knot at the top. Place over a large bowl and place it in the fridge overnight or 24 hours. The longer you let it strain, the thicker your dip will be. Once it’s finished straining, discard the water from the yoghurt and place the strained yoghurt into a medium sized mixing bowl.  
  • Preheat your oven to 180C / 350F.
  • Cut the head off a bulb of garlic and add to a large piece of foil. Drizzle with olive oil and tightly wrap. Bake for 45 minutes. Take out of the oven and allow to cool for 15 minutes before unwrapping and squeezing out the garlic.
  • Grate the cucumber and place in the cheese cloth.Squeeze it hard to get rid of any of the water from the cucumber. There’s a lot and not straining it will make your strained yoghurt watery again.
  • Add the strained cucumber in the yoghurt along with the garlic, salt, olive oil and chopped mint. Mix until well combined.
  • To serve, place in your nicest bowl, create a swirl with a spoon and drizzle with some olive oil. Place a black olive in the centre.

Notes

Storage
Dip can be stored in an airtight container, in the fridge for up to 2 weeks.
Greek Yoghurt
Make sure you use full fat yoghurt for this recipe. Using low fat yoghurt is pointless because it’s mostly made up of water and we’re draining it. It’ll just result in less yoghurt and more wastage.
Olive Oil
Make sure you’re using really good quality olive oil here because it really makes a difference. You could use the light extra virgin kind, but I find the full flavoured dark one adds more flavour.

Nutrition

Calories : 92kcal
Carbonhydrates: 2g
Protein: 5g
Fat: 7g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 5g
Trans Fat : 1g
Cholesterol: 3mg
Sodium: 309mg
Potassium : 100mg
Fiber: 1g
Sugar : 2g
Vitamin A: 42IU
Vitamin C: 1mg
Calcium: 60mg
Iron: 1mg
Nutrition Disclosure

You may also like

Leave a Comment

Recipe Rating