Greek Tzatziki

This recipe is for the garlic lover, who wants to make a traditional greek tzatziki. This is one of my favorite things to make because it is a pretty healthy dip. It's creamy and you can smother it on a dish, and it wouldn't pile on the calories like ranch or mayo. I use it to dip veggies like sugar snap peas, carrots, cucumbers, and cherry tomatoes, or some pita chips. It pairs well with some roasted potatoes, like Greek Fries too!


*3 cups of FAGE greek yogurt (This brand is very important for taste and texture!)

*1/2-3/4 an english cucumber depending on size. (English cucumbers have the least amount of seeds and water, both of which you need to get rid of).

*1/2 a bunch of dill

*4 large cloves of garlic

*1 tbsp olive oil

*1/4 tsp lemon zest

*1 tbsp+ lemon juice to taste

*Salt and pepper to taste (usually about 1tsp each)

*extra salt to remove water from cucumbers)


1) Peel and remove the seeds from the cucumber. Mince the cucumber and salt them. Squeeze out the water using a mesh strainer and a weight, or with paper towels, what ever gets the job done. The water must be squeezed out of the cucumbers because if this step is skipped your tzatziki will runny and last shorter.

2) Mince the garlic, chop the dill, zest the lemon and add them to the bowl with the cucumbers along with the yogurt, lemon juice, olive oil, salt and pepper.

3) Mix it all together and add lemon juice, salt and pepper to taste.

4) Chill and serve with some veggies, pita chips, or Greek Fries.

Feel free to add more or less garlic, but note, as the tzatziki stands, the garlic flavor becomes stronger.