Dill can be a contentious herb. Some people love it (including yours truly) and others really seem to hate the stuff. And if you’ve found yourself in the latter camp, you may be looking for a recipe for tzatziki without dill.
This Greek cucumber-yoghurt sauce is absolutely delicious and fresh, making so many dishes all that much better with its presence. Whether you’re using it as a condiment for souvlaki or gyros or topping a Mediterranean chickpea burger, tzatziki is almost always a welcome addition.
However, traditionally, this tangy and refreshing sauce is made with dill. It is possible, though, to make a perfect tzatziki sauce without dill if you hate the herb or simply forgot to add it to your shopping list.
How to Make Tzatziki Without Dill
First things first, we will start with our cucumber. Because cucumbers are quite a watery vegetable, it’s important to get a lot of that water out of the cucumber before you begin.
So, peel your cucumber and then grate it on the smaller holes of a box grater. Take your cucumber shreds and add them to a few layers of paper towel, some cheesecloth or a clean tea towel.
Over the sink, gently squeeze the towel to get a good amount of the water from the cucumber. Then add it to a small mixing bowl.
Now, add your Greek yoghurt to the bowl with the cucumber. Use a full-fat Greek yoghurt here for the best flavour.
Try not to use a thinner yoghurt style here and opt for a strained, Greek variety or your consistency will be way off. It’s the same reason we squeeze the cucumber – to ensure the sauce isn’t too thin.
Next, grate in a clove of garlic. Tzatziki needs to be garlicky but don’t be too concerned, the pungent raw garlic flavour will mellow as it sits.
Then, chop up a bit of flat-leaf parsley. If you’re wondering what to use in tzatziki instead of dill, parsley is your answer. Yes, the flavours are different but it compliments the sauce in the same way.
And finally, drizzle in a bit of good extra virgin olive oil. This really adds to the flavour here so don’t skimp on this.
All you need to do now is season the sauce generously with salt and pepper. You need a bit of salt to make this taste good, so don’t be shy — just make sure to keep tasting until you get it right!
Cover the sauce with plastic or transfer it to an airtight container and refrigerate it for at least one hour.
This allows all of the flavours to meld together and for the garlic to mellow. Then, you can serve it and use it in whatever way your heart desires!
- 1/2 large English cucumber, peeled
- 250g (1 cup) Greek yoghurt
- 1 clove garlic, grated or very finely minced
- 4g (1 tablespoon) flat-leaf parsley, chopped
- 15ml (1 tablespoon) extra virgin olive oil
- Salt & pepper
- Using the small holes of a box grater, grate the cucumber. Transfer the grated cucumber to a few layers of paper towels (or cheese cloth) and squeeze out the excess water. Add the shredded cucumber to a small mixing bowl.
- Add the yoghurt, garlic, parsley and olive oil to the bowl. Stir until well combined. Season generously with salt and pepper. Mix and taste to adjust for seasoning.
- Cover with plastic wrap or transfer to an airtight container and refrigerate for at least one hour before serving.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 51Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 3mgSodium: 79mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 2g
Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
It’s definitely possible to make a delicious tzatziki sauce without dill! Whether you’re one of the dill haters of the world or couldn’t find it in the shop, this recipe is sure to check all of the boxes.
Are you wondering how to make tzatziki sauce without dill? Have any questions about this recipe? Let me know in the comments!