14 servings (serving size: 2 tablespoons)

A traditional Greek dip and gyro condiment, this tzatziki recipe also makes a tasty topping for sandwiches and even hamburgers. Serve with pita wedges or crudités, on baked sweet potatoes, with lamb sausage, or with shredded chicken in a pita.

How to Make It

Step 1

Place cucumber on several layers of paper towels; sprinkle with 1/8 teaspoon salt. Let stand 30 minutes.

Step 2

Combine cucumber, yogurt, and remaining ingredients, stirring until well blended. Refrigerate at least 1 hour before serving.

Ratings & Reviews

Classic? Not really....

May 05, 2015
There is little that is "classic" about this recipe. Traditionally Tzatziki is made with authentic *Greek whole milk/cream yogurt, not plain yogurt or yogurt that has been adulterated by ingredients that add thickness. Best to use English cucumbers with seeds removed (peel and slice lengthwise & spoon out the seeds), drain the water from them (dice and put them in a sieve over a bowl, sprinkle with 2 tsp. salt which draws the water out. Let sit for 30-60 mins., rinse and drain well, gently squeeze to release more water, wipe dry with paper towel). Use Kosher salt, fresh dill & substitute white wine vinegar for lemon juice.*To make your own Greek yogurt, place plain, nonfat yogurt in a strainer lined with several layers of cheesecloth. Place over a bowl, cover, and refrigerate overnight. Discard the liquid collected in the bowl, and proceed with the recipe!

IrishEyez00's Review

May 10, 2014
I have made this twice, both with Greek non-fat plain yogurt. It is the easiest recipe for the best flavor.

Costellojk's Review

August 29, 2013

Heidelind1's Review

October 17, 2009
Next time I'd use greek yogurt. The taste was good but the texture very thin, very, very thin.

Joannadelsur's Review

December 15, 2008
So, so delicious. Super with pita chips, or serve with kabobs. Great with grilled veggies or classic crudites. Not your usual dip, and a welcome change.