Recipe

Nothing beats the cool, creamy tang of Cucumber Tzatziki—grated cucumber, thick yogurt, garlic, and fresh dill all blended into a refreshing dip. It’s the perfect side for gyros, pita, grilled meats, or as a light snack straight from the bowl.

The key to perfect tzatziki? Even, fine cucumber shreds that release just enough moisture for flavor without turning watery. A quick tool like the Geedel Rotary Cheese Grater makes it effortless and uniform.

🥣Ingredients (Serves 4–6 as a dip)

2 large cucumbers (English or Persian for less seeds)

2 cups Greek yogurt (full-fat for creaminess)

2–3 garlic cloves, minced

2 tbsp fresh dill, chopped

1 tbsp extra virgin olive oil

1 tbsp lemon juice

Salt & freshly cracked black pepper

🥒Step-by-Step: Tzatziki in 4 Simple Moves

1. Shred the Cucumber

Use the cheese shredder hand crank with the fine shred blade to grate the cucumbers into delicate strands. Squeeze out excess water using a clean towel or cheesecloth—this step keeps the dip thick and creamy.

2. Mix the Base

In a large bowl, combine the squeezed cucumber shreds with Greek yogurt, minced garlic, chopped dill, olive oil, lemon juice, salt, and pepper. Stir gently until everything is well coated.

3. Taste & Adjust

Give it a quick taste—add more garlic for punch, lemon for brightness, or salt for balance. The flavors meld beautifully as it sits.

4. Serve & Enjoy

Transfer to a serving bowl. Drizzle with a little extra olive oil and sprinkle fresh dill on top. Serve chilled with pita bread, veggies, or as a sauce for grilled meats.

💡Tips & Twists

Creamier Version – Use a bit more yogurt for extra silkiness.

Spicy Kick – Stir in a pinch of red pepper flakes.

Make-Ahead – Prep the cucumber shreds ahead; mix just before serving.

Low-Fat – Use low-fat yogurt for a lighter dip.

🍽️Conclusion: Your Go-To Mediterranean Dip

This Cucumber Tzatziki is more than a dip—it’s summer freshness in a bowl. With the mandoline slicer for kitchen, you get perfectly fine shreds that make every bite balanced and delicious.