Tzatziki ( Greek style cucumber and youghurt dip with dill)

malinda sargent


Very delicious makes a great side to meats and salads and spicy food.

Actual prep time is much less but I included the wait time

★★★★★ 1 vote
5 Hr 15 Min
10 Min


2 c
plain greek youghurt or lebni
english cucumber unpeeled halved lenthwise seeded and grated
1 Tbsp
coarse sea salt
1/2 c
sour cream
2 Tbsp
lemon juice, fresh
2 Tbsp
dill, fresh minced fine
1 clove
garlic minced
pita bread cut into wedges
olive oil, extra virgin


1Mix cucumber and 1 tablespoon salt in small bowl, cover and chill 3 hours
2Add greek yogurt to another bowl. Mix in sour cream, lemon juice, dill and garlic.
3Squueze out as much of the liquid from the cucumber that you can. Stir cucumber into youghurt. Season with pepper. Cover and chill at least 2 hours ( can be made a day ahead)
4Preheat over to 400 degrees, place pita wedges on a baking sheet brush with olive oil and bake until crisp about 10 minutes. Let cool. ( Can also be made a day ahead) Store Pita in airtight contain at room tempeture. Serve with Tzaziki.

About Tzatziki ( Greek style cucumber and youghurt dip with dill)

Course/Dish: Dips, Other Sauces