Guide To Serve Tzatziki Recipe No Dill Easy

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Tzatziki, a vibrant sauce packed with coolness and a touch of tang, is a staple in Greek cuisine. While traditionally flavored with dill, this recipe offers a delicious alternative for those who prefer a slightly different herbal profile.

This creamy and refreshing sauce complements a variety of dishes, making it a versatile addition to your culinary repertoire. Spread it on pita bread, use it as a dip for vegetables and chips, or drizzle it over grilled meats and roasted vegetables for an extra layer of flavor.

Easy Greek Tzatziki Sauce without Dill - Piper Cooks
Easy Greek Tzatziki Sauce without Dill – Piper Cooks

This recipe is incredibly simple to make, requiring minimal ingredients and preparation time. So ditch the store-bought varieties and whip up a batch of this homemade tzatziki whenever you crave a burst of freshness!


1 large cucumber (around 16 ounces)

  • 1 cup (240ml) plain Greek yogurt (full-fat or low-fat)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice (freshly squeezed for best flavor)
  • 1 clove garlic, minced (or to taste)
  • ½ teaspoon dried mint
  • ½ teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

  • Instructions:

    1. Grate the cucumber: Wash and dry the cucumber. Using a box grater, grate the cucumber on the large holes. This will result in a slightly chunky texture, but you can use the finer holes for a smoother consistency if desired.

    2. Salt the grated cucumber: Place the grated cucumber in a colander set over a bowl. Sprinkle with a generous amount of salt (around 1 teaspoon). Let it sit for 15-20 minutes. This process draws out excess moisture from the cucumber, preventing your tzatziki from becoming watery.

    3. Squeeze the excess moisture: After 15-20 minutes, use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible from the grated cucumber. The more moisture you remove, the thicker your tzatziki will be.

    4. Combine yogurt and other ingredients: In a medium bowl, combine the strained grated cucumber, Greek yogurt, olive oil, lemon juice, minced garlic, dried mint, and dried oregano. Season generously with salt and freshly ground black pepper to taste.

    5. Chill and serve: Stir everything together until well combined. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled with your favorite dishes.

    Nutrition Facts (per serving, approximately 2 tablespoons):

    Calories: 35

  • Fat: 2g
  • Saturated Fat: 1g
  • Cholesterol: 5mg
  • Sodium: 90mg
  • Carbohydrates: 3g
  • Fiber: 0.5g
  • Sugar: 2g
  • Protein: 2g

  • Conclusion

    This dill-free tzatziki recipe offers a vibrant and refreshing alternative to the traditional version. With its simple ingredients and minimal preparation time, it’s a perfect way to add a burst of flavor to your meals. So next time you’re looking for a cool and creamy condiment, give this recipe a try!

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of yogurt?

    Yes! While Greek yogurt is traditionally used due to its thicker consistency, you can substitute regular plain yogurt. However, keep in mind that the result may be slightly thinner.

    2. How long will tzatziki keep in the refrigerator?

    Homemade tzatziki will typically last for up to 3-4 days in the refrigerator stored in an airtight container.

    3. What are some good substitutes for fresh mint and oregano?

    If you don’t have fresh mint or oregano on hand, you can use ½ teaspoon of dried basil or thyme in their place.

    4. Can I make this recipe vegan?

    Absolutely! Use a vegan yogurt alternative and omit the honey.

    5. What other herbs can I add to this recipe?