Tzatziki (Greek Yogurt-Cucumber Dip)

I recently made this Greek dip, Tzatziki, and was instantly hooked on it as soon as I tasted it! I adapted this from a recipe I found at About.com, which explains that this very healthy dip or sauce is often served “…on the side with warm pita bread triangles for dipping, and is also used as a condiment for souvlaki” (small pieces of meat and veggies grilled on a skewer). You can also use it as a dip for raw veggies and crackers, or as a sauce for grilled meats and cooked veggies. It’s very easy to make and a perfect cool, creamy recipe for summer!

Tzatziki

  • Servings: 12
  • Difficulty: easy
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TZATZIKI by NancyC
Makes 12 servings

2 to 3 Tablespoons olive oil
1 Tablespoon vinegar or lemon juice
2 to 3 cloves garlic, finely minced
Optional: dash of salt and pepper to taste
1 cup plain Greek yogurt (drain or strain any excess liquid from yogurt)
1 cup light sour cream (or substitute another cup of Greek yogurt)
2 medium-size cucumbers, peeled, seeded, and diced
1 to 2 Tablespoons finely chopped fresh dill or 1 to 2 teaspoons dried dill (start with the lower amount and then add more dill if you want a stronger dill flavor)
Sprig of fresh dill for garnish (optional)

In a medium-size bowl, combine olive oil, vinegar or lemon juice, minced garlic, and salt and pepper if desired. Mix until well combined.

In another medium-size bowl, blend the yogurt with the sour cream, using a whisk (you can omit this step if you’re substituting another cup of plain Greek yogurt for the sour cream). Add the olive oil mixture to the yogurt/sour cream mixture (or yogurt) and mix well. Add the diced cucumbers and dill, and blend everything well.

Chill for at least 2 hours before serving. Just before serving, garnish with a sprig of fresh dill if desired. (NOTE: You can store this in the refrigerator 2 to 3 days; stir mixture before serving).

Recipe from NancyC | nancy-c.com

I like using Tzatziki as a sauce over sliced cucumbers. Have you made Tzatziki before? How do you like to use it?

Sharing at Thursday Favorite Things, Full Plate Thursday, Wonderful Wednesday, Hearth & Soul, Inspire Me Monday.

17 thoughts on “Tzatziki (Greek Yogurt-Cucumber Dip)

  1. Susan

    I just love cucumbers and so did my girls. This is a favorite to make, not only as a dip, but I love to add it with my Falalfal in homemade pitas! XOXO

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  2. Susan

    Thanks for sharing this recipe! Made it a couple nights ago and love it! I cut the recipe in half and next time will only add 1 clove garlic. I have been eating it with raw veggies (really good with broccoli). I will be using some tomorrow for Easter dinner.

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  3. Pingback: chickpea cakes with tzatziki sauce « Foodie Joanie

  4. Donna

    Do you think shredding the cucumbers would work ok? I’ve never made this before, but it seems like the shredded cucumbers would give a better texture. Thanks!

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    1. nancyc Post author

      I haven’t tried shredding the cucumbers, but I don’t see why you couldn’t, Donna! Let me know how you like it if you try it that way!

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  5. LuAnn

    Tzatziki is served with gyros at Greek restaurants. I have made it by hand shredding or lightly processing the cukes and draining them on paper towels.

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  6. Pingback: Ranch Dip – You Would Never Guess It’s Low Cal | Farm Boy City Girl

  7. Pingback: Keeping It Cool…As A Cucumber | We The Eaters

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