Greek Tzatziki

Maria Arkle


This flavor will delight you and you will crave it many times over again. I love having it with wraps. Use in meet dishes. This can also be use as a dip or in potato salad.

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★★★★★ 2 votes
Makes 2 1/2 cups



16 oz
container greek style yogurt
1 medium
3 clove
garlic grated
2 Tbsp
fresh dill - chopped fine
3 Tbsp
lemon juice (i use fresh lemons)
1 Tbsp
extra virgin olive oil


1Peel the cucumber.

2Cut the cucumber in half, and remove the seeds.
(I like to leave them in sometimes)

3Use a hand grater, or food processor, to grate the cucumber (I like to just cut them into small pieces)

4Place the cucumber in a double thickness of paper towel, and gently squeeze out the moisture.

5Replace the wet paper towel with dry paper towel, and continue squeezing the cucumber until most of the moisture has been removed.

6Add the cucumber to a medium bowl.

7Stir in the garlic, dill, lemon juice, and olive oil.

8Add the Greek yogurt and stir until well blended.
(Should be easy to find in stores)

9Cover the tzatziki sauce and place in the refrigerator until ready to serve.

About this Recipe

Course/Dish: Other Sauces
Dietary Needs: Vegetarian