This is something I made with my Mom growing up. Truly a wonderful Greek accompaniment to many meals, especially meats, or as a dip for veggies and pita bread. Strained yogurt may be found at Greek groceries and specialty shops, or use the method listed in the steps. Adjust the amount of garlic to taste. Opa!

Recipe Summary

prep:
20 mins
additional:
6 hrs
total:
6 hrs 20 mins
Servings:
32
Yield:
6 cups
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place a cheese cloth over a medium bowl and strain the yogurt 6 hours in the refrigerator, or over night.

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  • Drain as much excess liquid from the cucumber and garlic as possible.

  • In a large bowl, mix together the yogurt, cucumber, garlic, vinegar, olive oil and salt. Stir until a thick mixture has formed.

Nutrition Facts

35 calories; protein 1.6g; carbohydrates 2.4g; fat 2.2g; cholesterol 1.7mg; sodium 19.9mg. Full Nutrition
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Reviews (100)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/10/2013
I tweaked this recipe based on a wonderful reccomendation from woman in Santorini, Greece. Directions & ingredients are the same, just adjusted the amounts. You MUST drain the yogurt for 5-6 hours or overnight. English cucumber is not necessary, as you can use a regular large cucumber, peel, cut into quarters & use spoon to remove seeds, then shread w/ cheese grater. Shred cuke over a lint free tea towel, grab the ends of the towel together, twist and squeeze out the water. 2 large cloves garlic is plenty & I am a garlic lover. Will be too over powering w/ 5 cloves, already tried it on the first batch. 1 TBSP distilled white vinegar. 5 TBSP extra virgin olive oil. 1/2 tsp sea salt or to taste. I even received rave reviews from my Greek Father-In-Law! Read More
(365)

Most helpful critical review

Rating: 1 stars
03/29/2005
If I was looking for a recipe for a cucumber and garlic smoothie this would be it. way too runny. Read More
(6)
125 Ratings
  • 5 star values: 78
  • 4 star values: 35
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
03/10/2013
I tweaked this recipe based on a wonderful reccomendation from woman in Santorini, Greece. Directions & ingredients are the same, just adjusted the amounts. You MUST drain the yogurt for 5-6 hours or overnight. English cucumber is not necessary, as you can use a regular large cucumber, peel, cut into quarters & use spoon to remove seeds, then shread w/ cheese grater. Shred cuke over a lint free tea towel, grab the ends of the towel together, twist and squeeze out the water. 2 large cloves garlic is plenty & I am a garlic lover. Will be too over powering w/ 5 cloves, already tried it on the first batch. 1 TBSP distilled white vinegar. 5 TBSP extra virgin olive oil. 1/2 tsp sea salt or to taste. I even received rave reviews from my Greek Father-In-Law! Read More
(365)
Rating: 4 stars
07/15/2007
Do drain your yogurt and squeeze the excess water from your cuke! I drain yogurt by using a strainer with a paper coffee filter in it, let it sit for awhile, and the water strains out easily. Squeezed the excess water from the cuke by pushing it with my fist into a colander. Did use lemon juice rather than white vinegar (personal preference) and a bit less garlic. Served with fresh pita and chicken souvlaki with zucchini. Thank you, Teina. Read More
(85)
Rating: 5 stars
09/01/2003
Very good! I served this at a dinner party with warm pita bread. It was a hit! Food processor made this appetizer easy. If you buy a low-water content yogurt, you don't need to drain over cheesecloth. Read More
(49)
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Rating: 5 stars
10/18/2005
Very good. I also seeded the cucumber and added a pinch of dill(some people use mint instead). First time I made this I bought fat free yogurt by mistake. DO NOT ever do this. I could not drain liquid out and it tasted WAY too sour. Read More
(22)
Rating: 5 stars
09/03/2010
Delish! I used 32 oz fat-free yogurt drained in colander on coffee filters overnight (you'd be surprised how much liquid drains off). 2 small cucumbers peeled quartered seeded then chopped fine (I salted then placed between paper towels weighted with plates for an hour). Grated 5 cloves of garlic (makes it VERY garlicky - might cut back if you're not a fan) 1 TBS lemon juice 1 TBS vinegar 3 TBS olive oil and a sprinkle of sugar and lemon zest. It came out excellent! I've made it without draining and the flavor is somewhat different and the consistency is more salad-dressing like. I much prefer it this way. Great as a veggie dip! Read More
(21)
Rating: 5 stars
04/20/2008
This is an absolute staple at our house. It's definitely better on day two. I don't drain my yogurt but I do shred the cucumber into a cheese cloth and squeeze out as much of the liquid as I can and it seems quite thick enough. Read More
(20)
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Rating: 5 stars
04/09/2006
Every bit as good as we get from our local Greek restuarant. I used fat free yogurt for health reasons but it does make a difference in the texture. I also did not drain the yogurt as I didn't have time. I did pour of the liquid sitting on top though. I also used a seeded regular cucumber rather than English because it was what I had. Read More
(13)
Rating: 5 stars
08/28/2003
This is a little chunkier than I expected it would turn out to be but over all very good! I served it to a bunch at my party with raw vegetables and at least two asked for the recipe. Many liked it but couldn't identify what was in it which made it fun! Read More
(13)
Rating: 4 stars
06/24/2012
If you use a good Greek yogurt, no need to strain it. I added dill, substituted lemon juice for the vinegar. Seed and salt the cucumber and put in a colander over a bowl for about a half hour to remove excess water. Then process it in a food processor with the herbs, lemon juice, and olive oil before mixing with the yogurt. So good. Read More
(11)
Rating: 1 stars
03/29/2005
If I was looking for a recipe for a cucumber and garlic smoothie this would be it. way too runny. Read More
(6)
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