Spicy Tzatziki
Prep
15 mins
Cook
0 mins
Servings
4
Difficulty
Easy
You know how tzatziki is always this mild, cooling dip? Well, I decided to kick mine up a notch, and honestly, it's become my go to for everything from grilled chicken to veggie platters. Greek yogurt is packed with probiotics that are fantastic for your gut health, and the best part is this comes together in just fifteen minutes with zero cooking required. The fresh jalapeño and chili flakes add a real punch without overpowering the creamy cucumber base, and since you're probably already stocking most of these pantry staples, it won't break the bank either. Trust me, once you try this spicy version, you'll never go back to the plain stuff again.
Ella x
Ingredients
- 400 ggreek yogurt
- 1cucumber(grated and squeezed dry)
- 15 gfresh dill(finely chopped)
- 2garlic cloves(minced)
- 2 tspred chili flakes
- 1fresh jalapeño(minced)
- 30 mllemon juice
- 15 mlextra virgin olive oil
- 1 tspsalt
- ½ tspblack pepper
Detail level
Instructions
- 1
Place the Greek yogurt in a medium bowl and give it a good stir to loosen it up slightly.
Tip: Cold yogurt straight from the fridge works best for this recipe.
- 2
Grate the cucumber on a box grater, then wrap it in a clean kitchen towel and squeeze out as much moisture as you can. This prevents the sauce from becoming watery.
Tip: The drier your cucumber, the thicker your tzatziki will be.
- 3
Add the squeezed cucumber, minced garlic, and minced jalapeño to the yogurt and stir well to combine.
Tip: Don't skip mincing the jalapeño finely, as larger pieces can surprise you with heat.
- 4
Sprinkle in the red chili flakes and fresh dill, then pour in the lemon juice and olive oil.
Tip: Start with 1 teaspoon of chili flakes if you prefer milder heat, then adjust to taste.
- 5
Season with salt and black pepper, then stir everything together until well combined and smooth.
Tip: Taste as you go and adjust the lemon juice or heat level to your preference.
- 6
Transfer to a serving bowl and let it sit in the fridge for at least 10 minutes before serving to allow the flavors to meld.
Tip: This sauce keeps well for up to 3 days in an airtight container.
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