Ingredients for Vancouver Greek Restaurant Tzatziki
- 1 medium cucumber, peeled, seeded, and grated
- Sour Cream
- Plain Yogurt
- Dried Dill
- Garlic Clove
- 1/4 cup fresh dill, finely chopped, plus extra for garnish
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Vancouver Greek Restaurant Tzatziki? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Vancouver Greek Restaurant Tzatziki
- Line a fine-mesh sieve or strainer with cheesecloth or several layers of coffee filters. Place 2 cups of Greek yogurt in the lined strainer and let it drain in the refrigerator overnight (or for at least 3 hours) to remove excess whey.
- While the yogurt drains, peel, seed, and grate 1 medium cucumber. Wrap the grated cucumber in several layers of paper towels or cheesecloth and squeeze firmly to remove excess moisture.
- In a medium bowl, combine the drained yogurt, 1/2 cup of grated cucumber, 2 cloves minced garlic, 1/4 cup finely chopped fresh dill, 2 tablespoons of olive oil, 2 tablespoons of lemon juice, and 1/2 teaspoon of salt. Stir gently until well combined.
- Taste and adjust seasoning as needed (you might want to add more salt, lemon juice, or dill).
- Transfer the tzatziki to an airtight container. Sprinkle with extra fresh dill before serving. Refrigerate for at least 30 minutes to allow the flavors to meld. Store in the refrigerator for up to 5 days.
- Serve with your favorite meats, pita bread, or vegetables!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
6g
Fat
9g
Carbs
0g
