Tzatziki - Greek Yogurt Dip

This is a typical Greek dip with yogurt, cucumber, garlic and herbs. It is preferable to use thick and creamy Greek yogurt to get the best results. The Tzatziki I ate in Greece was always thick and creamy not at all runny. If you don't have Greek yogurt on hand, try straining natural yogurt through a cheese cloth for several hours. This removes some of the whey and thickens the yogurt.

  • 2 Lebanese cucumbers or 1/2 telegraph cucumber
  • 2 cups Greek yogurt
  • 2 cloves garlic, chopped
  • Approx. 1/4 cup chopped herbs - mint and dill
  • 1/4 cup extra virgin olive oil
  • Salt and cracked pepper to taste
  • Kalamata olives to garnish

Grate the cucumber, put in a sieve and squeeze out any excess liquid. Place in a bowl with the yogurt, garlic, herbs and olive oil. Combine well and adjust seasoning.

Spoon into a serving dish and garnish with the olives and a drizzle of olive oil if desired.  

Serve as a dip with crusty bread or use as a sauce for lamb or fish.

Delicious!