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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