👩🍳 Step-by-Step Preparation (With Images)
Here’s how to make thick, creamy tzatziki that never gets runny.
1. 🍴 Choose Thick Yogurt
✅ Use full-fat Greek yogurt for best texture.
✅ For extra thickness, strain the yogurt in a cheesecloth over a bowl for a while to remove excess whey.
2. 🥒 Grate and Drain the Cucumber
🧠 Tip: Grate the cucumber on a box grater, then press it hard with a towel or cheesecloth to remove water.
This is the most important part to keep the sauce thick.
3. 🧄 Mix Yogurt with Flavorings
Add to a bowl:
- Greek yogurt
- Lemon juice or vinegar
- Olive oil
- Salt & pepper
- Grated garlic
- Fresh dill (or mint)
Mix until smooth and glossy.
4. 🥄 Combine Everything
Add the well-drained cucumber to the bowl and fold gently into the yogurt mix.
The cucumbers should stay firm and not release water once inside.
5. 🥶 Chill Before Serving
Let the tzatziki rest in the fridge for at least 1–2 hours. This helps the flavors blend and the sauce set thicker.
🍽 Tips to Keep It Thick and Not Watery
✔ Always remove excess water from cucumbers thoroughly, using a cloth or cheesecloth squeeze.
✔ Use full-fat Greek yogurt — not low-fat or plain yogurt — for better body.
✔ Don’t add too much acidic liquid at once — it can loosen texture.
✔ Let it rest — cooling makes it set thicker.
🍽 Serving Ideas
Thick tzatziki pairs beautifully with:
- Grilled meats (like lamb or chicken)
- Roasted vegetables
- Pita bread or flatbreads
- Mezze platters
- Sandwiches and wraps
It’s versatile, fresh, and perfect in warm weather.
🧠 Final Thoughts
What makes a tzatziki truly great is not just flavor, but texture. If you follow the key techniques — especially draining the cucumber and using thick Greek yogurt — you’ll get a dip that’s rich, creamy, and never too liquid. That’s what keeps it “épais, crémeux, jamais détrempé.”
