Yogurt with cucumber dip

Tzatzi­ki is nor­mal­ly served as an appe­tiz­er with pita bread or as a sauce for gyros or sou­vla­ki.  It’s such a healthy and deli­cious dish that I serve it as a dip for tor­tilla chips or with my falafel recipe.  It’s a good source of pro­tein, fiber and vit­a­mins.  This recipe is easy to make but takes about 2–4 hours of “drain­ing time”.


3 cups non­fat Greek yogurt, you can also use reg­u­lar yogurt and strain it as described below

1 hot­house cucum­ber with skin

Juice of one lemon

1 Tbsp olive oil

1 crushed or minced gar­lic clove

1 Tbsp Dill

salt and pep­per to taste



1.  If you are using reg­u­lar yogurt, place it in a cheese­cloth or paper tow­el lined sieve and set over bowl.  Allow to drain for about 3–4 hours in the refrig­er­a­tor.

2.  Grate the cucum­ber into anoth­er sieve and sprin­kle with 1–2 tsp of salt and set over anoth­er bowl.  The salt will help release some of the water in the cucum­bers.  Let this also drain for about 3–4 hours in the refrig­er­a­tor.

3.  After the 3–4 hours of drain­ing time, place the yogurt into a large bowl.  Squeeze most of the water out of the cucum­bers and add to the yogurt.  Add the lemon, gar­lic, dill, salt and pep­per and stir until com­bined.  Refrig­er­ate or serve at room tem­per­a­ture.


  1. Anna-Lisa

    You’re right. Dill is great in this recipe. I usu­al­ly don’t have dill in my kitchen so I usu­al­ly leave it out.

  2. Red Raider

    I usu­al­ly make this recipe with Dill. It’s a great com­ple­ment to the cucum­ber.

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