Greek Tzatziki

Maria Shinzai


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

Blue Ribbon Recipe

What we liked about this tzatziki sauce recipe is that the flavors aren't overwhelming. You taste the cucumber, dill, garlic, and lemon. If you like a lot of spice, this recipe may not be for you. It makes a nice dip for pita chips but we really enjoyed it when we used it on a steak sandwich. The tzatziki sauce adds a sweeter dill flavor to the sandwich than mayo or mustard does. The cool sauce pairs nicely with the hot steak. The Test Kitchen


★★★★★ 3 votes

Makes 2 1/2 cups
15 Min
No-Cook or Other



  • 1
    container Greek style yogurt, 16 oz
  • 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.
  4. Place the cucumber in a double thickness of paper towel and gently squeeze out the moisture.
  5. Replace the wet paper towel with a 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
Main Ingredient: Dairy
Regional Style: Greek
Dietary Needs: Vegetarian

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