Greek Tzatziki

This is a classic Greek side dish, which can be served with meat and vegetable dishes, as well as accompanying souvlaki or gyros.


1 cucumber
2-3 cloves of garlic
1 teaspoon medium wine vinegar
300g full-fat strained Greek yoghurt
100ml extra virgin olive oil
½ tablespoon finally chopped dill leaves


Remove the skin of the cucumber and grate it. (not finely)
Finely grate the garlic.
Salt the cucumber and leave it in a colander for half-an-hour and then drain well.
Put it in a bowl with the garlic and the rest of the ingredients.
Mix them all well with the help of a fork.
Put the dip in a bowl, add salt and decorate it with few dill leaves.

If you've tried this recipe, please rate it!

Eat and Enjoy!


Brittany said...

I am so happy to have found this recipe, i have been craving this!

NĂºria said...

Hi! Nice to meet you :D and nice to know about Greek recipes, hope you enjoy mine too!

DineometerDeb said...

I tried to make this once by just adding cucumbers to yogurt with spices and it didn't work obviously. I have a question: How do you strain yogurt?

gblogger said...

You don't have to strain the yoghurt - it is sold as Greek strained yoghurt. I don't know where you live, but you should be able to buy it in good shops. If not, you can look at the Food Store on this blog and order it from there.

Cheers & Good Luck!


gblogger said...

Sorry, I forgot to mention, it's the Fage Total yoghurt on the first page of the Food Store - it doesn't say strained yoghurt, but it is.


Phil said...

Thanks so much for this recipe. I made it today for Easter but made a couple small changes which still made it turn out great:

1) I forgot to add the oil and vinegar

2) Since I didn't have any dill, I used a teaspoon of oregano

go-greece-vacations said...

Thank you sharing the recipe.

Nancy M Dickinson said...

So glad to have found this site! Greek is my all-time favorite food to both eat & make! Authentic recipes are hard to find, though! I'm making this tomorrow and I bookmarked the wite so I can keep coming back. Wish these were in a cookbook or app so I could download them to my tablet.

Marianne Rohde said...

Nancy, you can pin the recipe on, along w/ any favorites, as opposed to bookmarking :)
Happy Pinning!

Anonymous said...


Ceri said...

Just to clarify, when you say "remove the skin from the cucumber and grate it", do you mean grate the skin (retaining the flesh to make Greek Salad, presumably), or grate the (peeled) cucumber? I ask only because I tried the former and it's good (though kinda tricky) but the latter would, I imagine, yield rather a wet mess, even after salting.

I also left out the olive oil (I'll drizzle some over when I serve it) and vinegar (natural yoghourt is quite acid already) and will use far less garlic next time, but it tastes great for a first attempt with a new recipe I've not tried before.

symposio said...

Hi Ceri! I'm glad you're happy with your result. You throw away the skin of the cucumber and grate the cucumber itself (but not too finely, as we mention).

Hope that helps!

Anonymous said...

I have been making Tztziki for years now and think this is a good one.
I noted something though, 100ml of olive oil is a bit to much, must have meant 10ml. I also skipped the dill.

If you don't have Fage or other Greek yoghourt, put plain yoghourt in cheesecloth and strainer, tie it, put a small plate on top and let it sit in the fridge overnight.

snowave merced said...

i agree.. 100 ml olive oil is WAY too much.

rain.drop said...

It is a perfect way to prepare your tzatziki, I love it. The only difference is that I do not peel the cucumber, because I like seeing those dark green cucumber pieces in my dip :) Thank you :)

Anonymous said...

I just returned from a trip to Florida and ate at my favorite Greek restaurant in Tarpon Springs. They told me that their secret to creamier Tzatiki is that they add some sour cream to thin it out and it was awesome! I can't wait to make it this week.

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