This is a lovely, cool, refreshing Greek tzatziki dip that I first tasted and fell in love with in the Greek Islands. It is lovely with hot toasted pita bread and veggies or lamb kebabs! The key is strain the liquid from the cucumber very well so the dip stays creamy and not watery and to always use thick, full-fat Greek yogurt. Low-fat versions won't cut it. Enjoy!

Anonymous

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Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together olive oil, vinegar, and garlic in a bowl and let sit while you prepare the cucumber.

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  • Peel cucumber and cut in half lengthways; scrape out all the seeds. Grate cucumber with a cheese grater into a sieve set over a bowl. Sprinkle with salt. Strain out as much liquid as possible by pressing down in the sieve with the palm of your hand. Alternately you can wring cucumber out in a clean tea towel. Add cucumber and yogurt to the garlic mixture. Mix until well combined and season with salt to taste.

Cook's Notes:

For best results, chill in the refrigerator for a few hours if possible so flavors can blend.

You can also add a tablespoon of chopped fresh mint, especially if you are having lamb, but I prefer to keep it simple and authentic and usually leave the mint out.

Nutrition Facts

197 calories; protein 5.3g; carbohydrates 5.6g; fat 17.4g; cholesterol 18.8mg; sodium 81.2mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
02/19/2020
This recipe is the real deal! Authentic Greek tzatziki is this simple - no added herbs like mint or dill. Plus the vinegar is a must, which you don't often find in recipes. This is a great recipe and I really enjoyed it! Read More
(2)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/19/2020
This recipe is the real deal! Authentic Greek tzatziki is this simple - no added herbs like mint or dill. Plus the vinegar is a must, which you don't often find in recipes. This is a great recipe and I really enjoyed it! Read More
(2)
Rating: 4 stars
05/26/2020
This was good, but if I made it again, I would gradually add the yogurt to the shredded cucumber. For me, it was very heavy on the yogurt. I halved the recipe and added the yogurt, later realizing I should have cut back on it, my preference. I'd like to see and taste more of the cuke. I had it with Lamb Burgers from this site. Read More
Rating: 5 stars
06/16/2020
This was every bit as good as the tzatziki we get in Tarpon Springs Florida, a huge Greek community. I added one additional step which was to press the grated cucumber through a fine mesh sieve to remove some of the water. Makes a great dip for veggies or toasted pita also. 2 thumbs up! Read More
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Rating: 5 stars
02/29/2020
2.29.20 Best tzatziki I’ve ever made. For lack of a better explanation, it tastes “pure" (hope that makes sense). Also, my first time using FAGE® yogurt, and that is just the kind of thick, yet creamy yogurt that you need. Other recipes I’ve made have used chopped cucumber, but grating the cuke incorporates it much better into the tzatziki. Thanks for sharing, winner recipe! Read More
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