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


  • 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.

Printable Recipe Card

About Greek Tzatziki

Course/Dish: Other Sauces
Dietary Needs: Vegetarian

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