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.


★★★★★ 2 votes

Makes 2 1/2 cups


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  • 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

How to Make Greek Tzatziki


  1. Peel the cucumber.
  2. Cut the cucumber in half, and remove the seeds.
    (I like to leave them in sometimes)
  3. Use a hand grater, or food processor, to grate the cucumber (I like to just cut them into small pieces)
  4. Place the cucumber in a double thickness of paper towel, and gently squeeze out the moisture.
  5. Replace the wet paper towel with dry paper towel, and continue squeezing the cucumber until most of the moisture has been removed.
  6. Add the cucumber to a medium bowl.
  7. Stir in the garlic, dill, lemon juice, and olive oil.
  8. Add the Greek yogurt and stir until well blended.
    (Should be easy to find in stores)
  9. Cover the tzatziki sauce and place in the refrigerator until ready to serve.

Printable Recipe Card

About Greek Tzatziki

Course/Dish: Other Sauces
Dietary Needs: Vegetarian

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