I know you don’t usually think of tzatziki as a Thanksgiving staple — but here in Central Texas, cucumbers are usually still in season come November, and this cool, creamy dip feels right at home on a grazing board. I literally timed it: from gathering ingredients to dipping my first pita chip, it took just under 7 minutes. It’s tangy, garlicky, and refreshing — a quick win for when you want something bright to balance the richness of the holiday spread.
Active time: 7 min • Total time: 7 min
2 cups
10
• Peeler • Box grater or food processor with grater attachment • Microplane grater
Ingredients
- 1 1/4 cup cucumber, grated
- 1 garlic clove
- 2 cups greek yogurt, plain
- 1 tsp salt, kosher
- 2 Tbsp olive oil, optional
Sourcing Tips:
My favorite yogurt to use for this tzatziki is Mother Culture’s Plain Greek Yogurt.
Instructions
- Prep cucumber Peel and deseed cucumber. Grate cucumber in a food processor.
- Prep garlic Peel and grate garlic on a microplane.
- Make tzatziki Mix all ingredients together in a bowl.
Serving & Storage Suggestions
Best By: 5 days
Leftover Recs: Keep on hand for a week in the fridge. It can be used as a sauce or a dip alongside grilled or roasted meats, falafel, pita wraps, grain bowls, salads, tabbouleh, baked potatoes, crudite, crackers, and mezze platters. Note: There s a very similar dip in India cuisine called Raita starting from this basic recipe, you could include dill one day to go Mediterranean and cumin and coriander the next day serve with Indian food!
Did you make this?
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