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Greek tzatziki recipe

Greek tzatziki recipe

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A very easy and simple recipe for tzatziki. Follow the steps in the method - like squeezing out excess water - and you'll be rewarded with gorgeously creamy tzatziki!

3 people made this

IngredientsServes: 5

  • 1 cucumber
  • a pinch of pepper and a pinch of salt
  • 500g strained Greek yoghurt
  • 3 tablespoons olive oil
  • 5 cloves garlic, or to taste
  • a little bunch of dill

MethodPrep:15min ›Ready in:15min

  1. First peel your cucumber and then grate in and place it in a strainer. Using your hands, squeeze out all the excess water from the cucumber -- this is vital for the recipe -- as your tzatziki will come out watery and runny if there is water from the cucumber. Place the squeezed cucumber in a mixing bowl.
  2. To the cucumber add the pepper and the salt and mix. Then add the yoghurt and mix. As you will see the yoghurt will inevitably get a bit runnier but that is no biggie as the oil will tie it up.
  3. Slowly add 1 tablespoon of olive oil and stir when the oil dissolves add another tablespoon and repeat until you have added 3 tablespoons of oil.
  4. Using a garlic press or a grater, add the garlic and stir. Dip you finger in and taste the strength -- if it isn't garlicky enough add more.
  5. Then add the dill nicely and finely chopped, and mix.
  6. Spoon into a serving bowl and place one olive in the middle for decoration or drizzle some olive oil.
  7. Let it sit for one hour in the fridge. Serve it as a spread or a dip with bread or pitta bread. Enjoy!!!

Cook's note

You can choose the garlic strength. I would suggest no fewer than 5 cloves.


You can also add a spoonful of red wine vinegar for an authentic touch.

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Easy Greek Tzatziki Sauce Recipe

You NEED to learn how to make tzatziki sauce. Yes, it’s that important. And good news for you, my Greek tzatziki sauce recipe is beyond easy (just 7 ingredients and 5 minutes!) and can be used in so many different ways. You’ll want to dip, slather, and top just about everything with this easy tzatziki sauce. Seriously, it’s so delicious and so, so versatile.

So, are you in? Are you ready to make your own homemade tzatziki sauce?

YES! I’m so glad you’re still here and ready to make tzatziki sauce yourself. I’ll walk you through all of the steps below.

If you’ve been reading for a long time, you may know that I used to work at a Greek restaurant! It was there that I fell in love with Mediterranean foods and I haven’t looked back. I make tzatziki sauce all the time, I can’t believe I’ve never shared my version here before. But I’m sharing now, and I hope you love it as much as we do!

  • For best results, marinade a full 24 hours in the marinade ingredients. Fire up your grill and cook for 5-8 minutes per side!
  • The Tzatziki is easily thrown together while your meat is on the grill. I have included a dairy-free option so that my husband and I could enjoy this on Whole30. Use coconut cream in place of greek yogurt.
  • Serve in a wrap, as a salad, or with any of the topping ideas below!

Besides the cauliflower tabbouleh and Tzatziki, I also love serving with the following:

    This one is perfect to make as a side dish, or chop into small pieces and serve almost like a salsa I absolutely love this dressing as a dip or topping! the blend of fresh herbs makes this another delicious dipping sauce

I use white pepper to avoid the appearance of black dots in the pretty white chilled soup. But if you don't have white pepper, it's OK to use a small amount of black pepper.

It's also important that you use full-fat Greek yogurt when making tzatziki sauce. It's true that low fat or nonfat Greek yogurt can taste pretty good. But it does not taste as good as full fat.

And in this recipe, where the yogurt is the star of the show, the quality of the yogurt is very important. My favorite brand of Greek yogurt is Straus. It's thick, rich and very creamy, almost like sour cream.

However, it's fairly high in carbs compared with other Greek yogurt brands. So I often use Fage yogurt, which is also excellent.

How to make tzatziki

To ensure a thick, creamy sauce, make sure you use good quality Greek yogurt. Many recipes call for straining the yogurt. This is done by leaving the yogurt in a cheesecloth to drain for a few hours. However, I have found that if you use a really thick, creamy Greek yogurt, straining is not necessary. A step that can’t be missed however is straining the cucumber. Cucumber is pretty much just water and if you don’t salt and strain the cucumber, your tzatziki will be watery and thin.

Combine thick Greek yogurt with strained cucumber. Add white wine vinegar or lemon juice, chopped herbs and garlic and mix well. Season to taste and serve.

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For the steak

Step 1: Place 2 pounds flank steak in a large container or dish.

Step 2: Mix together 1 cup olive oil, 1/4 cup fresh lemon juice, 1/4 cup coconut aminos or soy sauce, 1 tablespoon lemon zest, 1/4 cup red wine vinegar, 1 tablespoon Dijon mustard, 2 tablespoons chopped fresh mint and 1 teaspoon dried oregano. Pour over steak until completely covered.

Step 3: Cover steak with lid or plastic wrap and marinate in the refrigerator for at least 8 hours, up to 24 hours.

Step 4: Remove steak from fridge. Heat grill. Grill the steak for approximately 5 to 8 minutes oer side depending on desired degree of doneness, brushing occasionally with additional marinade (steak should reach a minimum internal temperature of 130F for rare, and up to 165 for well done).

Step 5: Allow steak to rest 5 to 10 minutes. Serve with tzatiki and enjoy.

For the tzatziki

Step 1: Whisk together 3/4 cup yogurt, 1/2 cup finely chopped cucumber, 1/4 cup fresh lemon juice, 2 tablespoons chopped fresh dill, 2 tablespoons chopped fresh mint, 1 teaspoon salt and 1 crushed garlic clove. Taste and season with more salt if desired.

Step 2: Serve alongside steak, or refrigerate up to 3 days (flavors will intensify).

Tzatziki: Cucumber Yogurt Dip

Tzatziki (pronounced sat-ZEE-key, or cha-CHI-key in Greece), is a yogurt-based cucumber sauce traditionally made with strained salted sheep or goat milk yogurt and combined with cucumbers, garlic, and herbs. Cool and creamy, this tangy cucumber dip is the perfect complement to grilled meats and vegetables. It is often served on the side with warm bread for dipping, is used as a condiment for souvlaki, and can be part of a meze platter.

This recipe includes store-bought yogurt and vinegar, which could result in quite a tangy sauce by cutting the yogurt in half, however, and adding sour cream, the tzatziki here is smooth and mellow, without any bite.

This is one of those recipes that is better when made ahead of time. If you can, let the yogurt mixture sit overnight (before adding the cucumber) so the garlic loses its sharpness and blends nicely. Meanwhile, place the diced cucumber in a colander to allow any liquid to drain so the tzatziki isn't watery.

To begin making the Tzatziki, we will first remove all the whey from the yogurt. To do this we will hang the yogurt in a cloth sieve strainer, set over a bowl and kept in the refrigerator overnight.

You will notice that the whey has collected below and the yogurt is now thick and creamy.

Into a large mixing bowl, add in the thick hung yogurt ,you can also use Greek Yogurt as well.

To the bowl add the finely chopped cucumber, some minced garlic, minced parsley, chopped black olives, salt to taste, some freshly pounded black pepper, and not to miss the generous drizzle of olive oil. Stir well to combine.

Check the salt and flavors and adjust to suit your taste.

Transfer the Tzatziki to a serving dish place a sprig of parsley over the dip and sprinkle some smoked paprika or chilli powder.

You can now serve the Tzatziki (Greek Yogurt Dip) along with cucumbers, carrots and other vegetables like broccoli and even pineapple.

Serve the Tzatziki Recipe - A Greek Yogurt Dip as an appetizer dips along with Oven Baked Lemon & Herb Zucchini Fries Recipe or High Protein Spinach & Soy Bites Recipe for Parties during a special occasion.


Pita Gyros is traditionally wrapped in parchment paper (and here comes the tricky part of the Gyros Making). The difficulty with wrapping it with parchment paper is, that in order to hold it together, you have to press it tightly. You also have to know how to tuck in the parchment paper, at the bottom of the Pita Wrap. This is something that doesn’t happen at once, it’s something you have to do a few times in order to understand how it’s done. It’s like rolling a cigarette, it takes some practice to take it in (so here is your excuse to make more )) Do not worry though, as I have a solution for you. If you find the parchment paper difficult, then try some aluminum foil on top of the parchment paper or on its own. It will keep everything wrapped nice and tight. So if you are a more adventurous type, and you are ready to Rock and Roll, then here is the step by step way to do it (traditionally) with the parchment paper. If you are not, then just Roll…(using the aluminum foil)


Pita Gyros Making Step 1 & 2

  • Take a piece of parchment paper and lay the Pita Bread on top, right on the edge of the parchment paper.
  • Spread a spoonful of Tzatziki all over the Pita Bread.

Pita Gyros Making Step 3 & 4