Name: Lava Lounges Tzatziki Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 2 cups full-fat Greek yogurt; 0.5 cups plain whole-milk yogurt (optional, for lighter texture); 1 cup English cucumber (or Persian cucumber); 0.5 tsp coarse salt (for drawing out water); 2 cloves fresh garlic cloves, minced; 2 tbs extra-virgin olive oil; 2 tsp fresh lemon juice; 1 tsp extra-virgin olive oil (for finishing, optional); 2 tbs fresh dill, finely chopped; 1 tbs fresh mint, finely chopped (optional); 0.5 tsp sea salt; 0.25 tsp freshly ground black pepper; 0.5 tsp extra-virgin olive oil; 1 to taste sprig of dill or a pinch of paprika

Method

Prepare and drain the cucumber

Seed and grate

If using an English cucumber, halve lengthwise and scrape out large seeds with a spoon if they are watery. Coarsely grate the cucumber on the large holes of a box grater (or pulse 2–3 times in a food processor). Measure about 1 cup grated cucumber.

Salt and rest

Place the grated cucumber in a fine-mesh sieve or a clean kitchen towel. Sprinkle the 1/2 tsp coarse salt over it, toss lightly, and let sit for 10 minutes to draw out excess water.

Squeeze dry

After resting, press the cucumber firmly in the sieve or gather the towel and twist to squeeze out as much liquid as possible (aim to remove 2–3 tablespoons of liquid). Transfer the drained cucumber to a small bowl and set aside.

Prepare the yogurt base

If your Greek yogurt is very loose, line a fine-mesh sieve with cheesecloth or a coffee filter, set over a bowl, and strain 15–30 minutes in the refrigerator to thicken. Combine the 2 cups Greek yogurt (and 1/2 cup plain whole-milk yogurt if using) in a medium mixing bowl and whisk gently until smooth.

Combine aromatics and seasonings

Mince the garlic very finely or smash with a microplane/grater to avoid large raw bites. Chop the fresh dill and mint finely.

To the yogurt, add the minced garlic, 2 tsp lemon juice, 2 tbsp extra-virgin olive oil, 2 tbsp chopped dill, 1 tbsp chopped mint (if using), 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper. Stir to combine until uniform.

Incorporate cucumber and adjust seasoning

Fold the thoroughly drained grated cucumber into the seasoned yogurt. Taste and adjust seasoning: add more salt, lemon juice, or olive oil as desired. If the mixture tastes flat, a touch more lemon juice (1/2 tsp) will brighten it.

Chill and meld flavors

Cover the bowl and refrigerate for at least 1 hour (preferably 2–4 hours) to allow the garlic and herbs to mellow and the flavors to marry. If the tzatziki thickens too much after chilling, stir in up to 1–2 tsp cold water or a little extra yogurt to reach desired consistency.

Finish and serve

Before serving, give the tzatziki a final stir. Spoon into a serving bowl, drizzle the optional 1/2 tsp olive oil over the top and garnish with a small sprig of dill or a pinch of paprika. Serve chilled with pita, vegetables, grilled meats, or as a sauce.