Recipe for Tzatziki
Sam Jones/Quinn Brein


2 medium-size cucumbers
2 cups plain whole milk Greek yogurt
4 cloves garlic, minced
4 tablespoons minced fresh dill
2 tablespoons lemon juice
1/2 teaspoon salt


Peel the cucumbers and slice in half lengthwise. With a spoon, scoop out the seeds and discard. Grate the cucumber coarsely and place in a medium-size bowl. Stir in yogurt, garlic, dill, lemon juice, and salt. Chill for at least 30 minutes and serve.


about 3 cups

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Love this!

A great use for so many cucumbers. I wished I would've salted like suggested below.

Can this be frozen to serve later?

freeze tzatziki

The Editors's picture

Hi, Amy. Yes you can freeze tzatziki, but the thawed result will not be as good as fresh. Cucumbers tend to get mushy when frozen.

creamier tzatziki

just add a tablespoon of oñive oil to the tzatziki and stir well. This makes it taste super creamy and more originally Greek.


Love this recipe .

Serve this with fried green

Serve this with fried green tomatoes, it makes a great combo:-)

If you have time - drain the

If you have time - drain the yogurt for two hours or so by placing it in a fine strainer, over a couple of coffee filters, or on cheese cloth. This makes it much richer and less watery. Or if you have a specialty shop - use greek yogurt instead!

Lightly salt the cucumbers

Lightly salt the cucumbers and let drain for about 30-45 minutes in a collander for a creamier, less watery Tzadziki