This tzatziki recipe I hold in my heart like a trophy. It’s by far the best tzatziki I’ve tasted before and I’m excited to share that with you. The secret? You already know I’m going to tease it to you until you reach the second to last paragraph! My go-to for a weeknight gyro or to serve as a dip at a party with some fresh veggies and pita.

I remember when I first learned how to make tzatziki and being a bit disappointed in how it turned out. Traditionally tzatziki is made with yogurt alone with some fresh lemon, dill, garlic, and grated cucumber. It’s delicious, don’t get me wrong, but I’ve had better. Specifically, I’ve had better from Kojak’s back home in the southwest suburbs in Chicago. How does their version taste better than the authentic tzatziki?

The biggest tip to making a good tzatziki is in the cucumber. Be sure to seed that cucumber and squeeze that grated cucumber. You may think the seeds hold all the flavor, but it mostly holds all the water and we want that out of there. After you seed the cucumber, carefully grate it over the big holes on your grater, then salt your cucumber in a mesh strainer. Let it rest for five minutes and then squeeze the life out of the cucumber between your hands. You can also use a clean tea towel.

Now for the secret, Mascarpone cheese. An ingredient you see commonly in tiramisu will help thicken this yogurt sauce and add tremendous creamy texture without flavor. The best culinary vessels have little flavor that you as the creator can amplify. It’s very widely available at most grocery stores, BUT cream cheese is an adequate substitute.

Be sure to refrigerate your tzatziki because the fresh garlic and dill flavor will only thrive with time. Twenty minutes, that’s it!