Tzatziki is a yogurt and cucumber-based condiment typically used in Greek cuisine. Serve this easy homemade version as a dip or spread to go with souvlaki or other Greek fare.

Yield: Makes 2 cups.



  • 2 cups plain yogurt
  • 1 1/4 cups finely chopped seeded English cucumber
  • 3/4 tsp salt
  • 2 cloves garlic, finely chopped
  • 1 tbsp fresh lemon juice
  • 1/4 tsp dill weed
  • 1/4 tsp salt


  1. Spoon yogurt into a coffee filter-lined sieve set over a bowl. Cover with plastic wrap and refrigerate. Allow yogurt to drain for at least 30 minutes or up to 2 hours; discard liquid in bowl. Transfer drained yogurt to a bowl.
  2. Meanwhile, combine cucumber and 3/4 tsp salt in a sieve set over a bowl. Allow cucumber to drain for 30 minutes. Discard liquid in bowl. Spoon drained cucumber onto several layers of paper towels; pat dry with paper towels.
  3. Combine drained yogurt, drained cucumber, garlic, lemon juice, dill weed and 1/4 tsp salt. Cover and refrigerate for at least 1 hour or up to 2 days. Stir before using. Use as a dip for pita chips or as a sauce for beef, pork, lamb, chicken or fish.
Nutritional analysis per 2 tbsp:

24 calories, 0.6 g fat, 2.9 g protein, 1.6 g carbohydrate, 0 g fibre, 157 mg sodium


Do not use yogurt with stabilizers or preservatives. Draining time will vary depending on brand of yogurt.