Tzatziki - Creamy Mediterranean Cucumber Meze

Kristin Flannery


Is it a dip? Is it a sauce? YES!!
There is almost nothing more refreshing in the hot summer months than a cool cucumber dip or dressing. Tzatziki is a versatile topping for many fresh vegetables, meats, crackers and can even serve as spread for bread or pizza. The addition of full fat Greek Yogurt makes it a tangy and intriguing alternative to traditional sour cream dips and sauces.


☆☆☆☆☆ 0 votes

10 to 12
1 Hr
No-Cook or Other


  • 2 c
    greek yogurt (whole fat)
  • 1 c
    sour cream (whole fat)
  • 1 large
    english cucumber (peel, grate and strain)
  • 6 clove
    garlic (finely minced)
  • 1 Tbsp
    white wine vinegar
  • 1/2 to 1 Tbsp
    lemon juice (fresh squeezed)
  • 1/2 to 1 Tbsp
    optional: orange juice (fresh squeezed)
  • 2 Tbsp
    olive oil (good quality)
  • 1 - 2 tsp
    sea salt
  • 1/2 tsp
    white pepper
  • 1/4 tsp
    fresh ground black pepper
  • 1 to 2 Tbsp
    fresh dill (chopped fine)
  • 1 to 2 Tbsp
    fresh mint (chopped fine)
  • 1 tsp
    optional: lemon zest
  • Few dash(es)
    cayenne pepper
  • Drizzle
    optional: agave
  • Drizzle
    light virgin olive oil

How to Make Tzatziki - Creamy Mediterranean Cucumber Meze


  1. In a fine mesh strainer, combine Greek Yogurt and sour cream. Stir well and allow liquid to drain for about 30 minutes. (Liquid can be saved and used in a smoothie!).
  2. After finely grating cucumber (I use a mini food processor), turn into a 12-inch square of cheese cloth or a tea towel and place in a strainer. Twist cloth several times to drain juice. (The strained juice over ice with a little squeeze of lemon is a delightful beverage!!).
  3. In a small bowl combine garlic, white wine vinegar, lemon juice, olive oil, salt, white pepper and black pepper. Allow garlic mixture to sit about 10 minutes before adding.
  4. In a large measuring cup (I use an 8 cup) or bowl, combine strained yogurt and sour cream. Add grated, drained cucumber. Stir well to combine. This should be very creamy.
  5. Add garlic mixture and stir to combine. Add finely chopped dill and finely chopped mint. At this point, if a little sweetness is needed, I add a 1/2 to 1 Tlb. fresh orange juice and a dusting of lemon zest. Stir well. Cover and refrigerate.
  6. The flavors of Tzatziki develop after refrigeration. After about an hour, I adjust flavors with more salt, cracked pepper and even a little drizzle of Agave (if too tart), cover and return to the fridge for several more hours.
  7. While chilling, prepare veggies for dipping, Crostini crackers, Pita bread slices, meatballs - whatever you would like to serve with the Tzatziki.
  8. When ready to serve, stir well and then place into a glass serving bowl. I usually top it with a drizzle of light olive oil, a light dusting of Cayenne pepper, a few pitted Greek olives and a small sprig of fresh dill and/or mint.

Printable Recipe Card

About Tzatziki - Creamy Mediterranean Cucumber Meze

Course/Dish: Dips
Main Ingredient: Dairy
Regional Style: Mediterranean
Dietary Needs: Gluten-Free
Other Tags: Quick & Easy Healthy

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