Greek Tzatziki

Greek Tzatziki

109 Reviews 7 Pics
  • Prep

    20 m
  • Ready In

    8 h 20 m
Recipe by  LeeleeCooks

“This cool Greek dip only gets better with time!”

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Adjust Servings

Original recipe yields 5 cups



  1. Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.

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Reviews (109)

Rate This Recipe


PLEASE do yourself a favor and convert the "1 Tablespoon salt" to about half that or less. Same with the pepper. The recipe is completely inedible with that much salt.



Yummy! One tip: if you use Greek yogurt you don't have to drain first. It is available in almost every supermarket near the regular yogurt.



This is so good! To make it creamier, I put the yogurt in a strainer lined with a paper towel (or coffee filter) to get rid of some of the whey for about an hour or two. I substitute balsamic vinegar for the lemon juice and zest. Use the large side of the grater for the cucumber or you will get a wet mush. I will use the whole cucumber. We always serve this with pork tenderloin or on our lamb burgers. It lasts several days. Efharisto(thank you)

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Amount Per Serving (40 total)

  • Calories
  • 22 cal
  • 1%
  • Fat
  • 1 g
  • 2%
  • Carbs
  • 1.9 g
  • < 1%
  • Protein
  • 1.3 g
  • 3%
  • Cholesterol
  • 1 mg
  • < 1%
  • Sodium
  • 191 mg
  • 8%

Based on a 2,000 calorie diet



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Tzatziki Sauce -Yogurt and Cucumber Dip


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Tzatziki - A Greek Mother's Sauce