Roasted Garlic Tzatziki

Rating: 4.43 stars
42 Ratings
  • 5 star values: 26
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0

I've made tzatziki loads of times, but this is my best recipe yet! The two keys are the roasted garlic, and straining the yogurt for 24 hours to make it like soft cheese. Tzatziki is great with crusty bread, french fries, pita bread, baked potatoes, or with any sort of wrap such as gyros, souvlaki, falafel or kebab. Also, I traditionally use fresh garlic, but this time I used ROASTED garlic. This made the tzatziki so much more flavorful, without that overpowering 'bite' that can come with lots of fresh garlic.

By Diana Moutsopoulos

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Recipe Summary

prep:
15 mins
additional:
1 day
total:
1 day
Servings:
8
Yield:
2 cups
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Place yogurt in a paper coffee filter, paper towel or 4 layers of cheesecloth set in a strainer or colander, and then set over a bowl to catch the liquid. Allow yogurt to strain for 24 hours in the refrigerator.

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  • Peel and grate the cucumber, squeeze out excess water; place into a bowl. Add strained yogurt, garlic puree, lemon juice, mint, and olive oil; mix until combined. Season to taste with salt; chill before serving.

Nutrition Facts

Per Serving:
108 calories; protein 3.6g; carbohydrates 3.3g; fat 9.1g; cholesterol 12.8mg; sodium 37.3mg. Full Nutrition
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Reviews (28)

Read More Reviews

Most helpful positive review

Vickygloz
Rating: 5 stars
04/09/2012
Roast Garlic: Take an an entire bulb of garlic and cut off the ends (sides). Pour olive oil on it and wrap in aluminum foild. Bake! 350 degrees for 30-35 minutes. Read More
Helpful
(98)

Most helpful critical review

eatsREALfood
Rating: 3 stars
12/16/2011
How much raw garlic is 2 tablespoons? I used a whole bulb of roasted garlic but it was too mellow for us to taste it enough just after making it and then the next day. I added another couple of raw cloves and the rest of the strained cucumber just before serving. Read More
Helpful
(9)
42 Ratings
  • 5 star values: 26
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Vickygloz
Rating: 5 stars
04/09/2012
Roast Garlic: Take an an entire bulb of garlic and cut off the ends (sides). Pour olive oil on it and wrap in aluminum foild. Bake! 350 degrees for 30-35 minutes. Read More
Helpful
(98)
gredell
Rating: 5 stars
03/18/2011
This is awesome. Made it with fresh Dill instead of the Mint. Next time I will try the more traditional approach and use Goat Yogurt. Update (18 Mar 11): Living in Toronto we have a massive Greek population and the well known Danforth (Greek Town). Many of my friends are Greek and it was well recommended to use Goat Milk Yogurt (Greek Yogurt). So this time around I made it properly. Strained the Goat Yogurt for 24 hours. The thicker it is the better the outcome. Try it you won't be sorry. Read More
Helpful
(43)
MISSY G.
Rating: 5 stars
02/25/2012
This was a most excellent tzatziki! I didn't see any reason to strain the greek yogurt as what I used (Greek Gods brand) was very thick already. However, I did make sure to get as much water as possible out of the cucumber. Also used dill (instead of mint) and 2 regular sized whole garlic bulbs. Texture and weight were perfect! Loved that there wasn't mayo or sour cream in this recipe. It's a keeper....am making more today!! Read More
Helpful
(32)
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Descolada
Rating: 5 stars
05/19/2010
I've made this a few times as is and it's a very good recipe. I experimented with using minced borage and lemon balm from the garden in place of the cucumber and lemon juice and it turned out perfectly thick without losing any of the flavor (plus it saved some time). Fun to try if you have the ingredients around. Makes a wonderful dip for fresh vegetables. Read More
Helpful
(15)
Wayne
Rating: 5 stars
04/15/2010
We eat this at least once a week. I use three roasted garlic cloves and 1-2 raw ones. I also use red wine vinegar instead of lemon juice. A dash of Cavenders Greek Seasoning finishes off my version. Read More
Helpful
(14)
mkuhlka
Rating: 4 stars
04/07/2012
After leaving in Greece for several years and being taught how to make the real thing I was OK with trying the roasted garlic because it would give it more flavor but NO way to put mint in it. Read More
Helpful
(11)
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eatsREALfood
Rating: 3 stars
12/16/2011
How much raw garlic is 2 tablespoons? I used a whole bulb of roasted garlic but it was too mellow for us to taste it enough just after making it and then the next day. I added another couple of raw cloves and the rest of the strained cucumber just before serving. Read More
Helpful
(9)
Christina
Allstar
Rating: 5 stars
04/05/2012
YUM! This was a last minute decision so I couldn't allow the yogurt to drain overnight but other than that I made this exactly as directed aside from halving the recipe. I think next time I'll add even more roasted garlic for a bigger garlic flavor though. I was glad to come across this recipe and I will be making it again! Thanks for sharing.:) Read More
Helpful
(9)
MasterGrillAZ
Rating: 4 stars
07/09/2012
Very good overall. I didn't have roasted garlic (and couldn't make because the oven was broken) so I used pureed garlic instead. I didn't find it overpowering but I would like to try it with roasted garlic next time. I might also use more mint and lemon juice as well as a little ground pepper. Served it with freshly toasted pita triangles (toasted on the grill) as part of a Greek menu for dinner and everything went together well. I will make this again! Read More
Helpful
(8)
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