Taziki Recipe

Prepare the cucumber

Peel the cucumber, cut it lengthwise and scrape out the seeds with a spoon. Finely grate the cucumber on the large holes of a box grater.

Drain excess moisture

Place the grated cucumber in a fine-mesh sieve or clean kitchen towel. Sprinkle with 1/2 teaspoon salt and let sit for 10 minutes. Then press or squeeze firmly to remove as much liquid as possible (this prevents a watery dip). Reserve any liquid for later if you want a thinner consistency.

Combine base ingredients

In a medium bowl, add the Greek yogurt, minced garlic, lemon juice, red wine vinegar and 2 tablespoons olive oil. Whisk until smooth and slightly glossy.

Add herbs and cucumber

Fold the drained grated cucumber, chopped dill and chopped mint (if using) into the yogurt mixture until evenly distributed.

Season and adjust

Season with the remaining 1/2 teaspoon kosher salt and the freshly ground black pepper. Taste and adjust acidity with an additional 1/2 tablespoon lemon juice or up to 1 teaspoon vinegar if desired. If the tzatziki is too thick, stir in up to 2 tablespoons of the reserved cucumber liquid or plain water, 1/2 tablespoon at a time, until you reach a thick but spoonable consistency.

Chill

Cover and refrigerate the tzatziki at least 1 hour (preferably 2–4 hours) to allow flavors to meld. Tzatziki can be made up to 24 hours ahead—stir before serving and adjust seasoning if needed.

Warm the pita: Preheat oven to 350°F (175°C). Wrap pita in foil and warm in the oven for 8–10 minutes, or heat briefly on a dry skillet over medium heat, turning until puffed and warmed through.

Plate and garnish: Transfer chilled tzatziki to a shallow serving bowl. Use the back of a spoon to create a shallow well in the center. Drizzle 1 tablespoon extra-virgin olive oil over the surface, sprinkle smoked paprika or sumac, and garnish with dill sprigs.

Serve: Arrange warm pita around the bowl and serve immediately as a heavy dip. Provide small plates or skewers for spreading.