Greek Skyr Tzatziki Dip (Print)

A tangy dip with skyr, cucumber, and herbs.

# What you'll need:

→ Dairy

01 - 1 1/2 cups Icelandic skyr (plain, unsweetened)

→ Vegetables

02 - 1 medium cucumber, peeled, seeded, and grated
03 - 2 cloves garlic, finely minced

→ Fresh Herbs

04 - 2 tbsp fresh dill, finely chopped
05 - 1 tbsp fresh mint, finely chopped (optional)

→ Pantry

06 - 2 tbsp extra-virgin olive oil
07 - 1 tbsp lemon juice, freshly squeezed
08 - 1/2 tsp sea salt
09 - 1/4 tsp ground black pepper

# Directions:

01 - Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
02 - In a mixing bowl, combine skyr, grated cucumber, minced garlic, dill, and mint (if using).
03 - Add olive oil, lemon juice, salt, and black pepper.
04 - Stir until all ingredients are well incorporated and the dip is creamy.
05 - Taste and adjust seasoning if desired.
06 - Chill for at least 30 minutes before serving for best flavor.
07 - Serve drizzled with a little extra olive oil and garnish with a sprig of dill or mint.

# Expert Advice:

01 -
  • This tzatziki is so light and refreshing, it's like a hug on a hot day.
  • It’s versatile—perfect for dipping veggies or slathering on grilled meats.
02 -
  • Learning to squeeze out the cucumber's moisture was a game-changer; no one wants runny tzatziki!
  • If you're out of fresh dill, a pinch of dried can work in a pinch but won't have the same fresh vibrancy.
03 -
  • Over the years, I discovered that quality olive oil really elevates this dip.
  • Using fresh lemon juice instead of bottled makes all the difference in flavor!
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