Tzatziki! Tsaht-ZEE-kee! Otherwise known as that yogurt and cucumber sauce you love at Greek restaurants but worry about mispronouncing (hear the correct pronunciation here).
Tzatziki is made simply with yogurt, drained cucumber, olive oil, fresh herbs (usually mint or dill), garlic, lemon juice and salt. It’s a refreshing chilled sauce, dip or spread.
I traveled to Greece last fall and ordered tzatziki at every restaurant. I’m serious. I enjoyed tzatziki with every single meal, even breakfast. This recipe tastes just like authentic tzatziki.
I tend to associate tzatziki with Greek food, but you’ll find it served across the Mediterranean and Middle East, sometimes under different names or in slightly different forms.
Tzatziki is often served with grilled meats and gyros, but I can’t think of a grilled or roasted vegetable it wouldn’t play nicely with. You can also serve up some tzatziki with your next appetizer spread. Let’s make some already!
Uses for Tzatziki
Grilled Vegetables
- Bell peppers
- Mushrooms
- Carrots
- Asparagus
- Green beans
- Corn on the cob
Appetizer Spreads
- Toasted pita wedges
- Crisp raw vegetables
- Olives
- Cheese and crackers
- Hummus
- Zhoug or Shatta (Middle-Eastern hot sauces)
Falafel, Sandwiches and Salads
- Falafel
- Pita sandwiches (you could use it instead of the avocado in that recipe)
- Tabbouleh
- Lentil salad
- Chickpea salad
My Tzatziki Technique
Fortunately, tzatziki is super easy to whip together. The only trick is to properly drain the cucumber before mixing it into the yogurt. Otherwise, cucumber waters down the sauce too much. Salting the grated cucumber and letting the excess moisture drip out takes a while.
The easiest and most efficient way to get rid of the excess moisture is to lightly squeeze the grated cucumber over the sink. The only wait required in my recipe is to let the tzatziki rest for five minutes after you mix it all together, to let the flavors meld. At that point, you can serve it right away or chill it for later.
Tzatziki Nutrition & Yogurt Notes
Nutritionally speaking, tzatziki is a creamy but light sauce. You can dollop it generously on your food without adding a lot of calories (unlike, say, mayonnaise or ranch dressing). It’s made mostly with Greek yogurt and cucumber, after all.
I haven’t found a noticeable difference in texture whether I use whole-milk yogurt, low-fat or non-fat, so any of those will work. Traditional Greek tzatziki is made with strained goat or sheep’s yogurt, but it’s hard to find those here. The Greek yogurt sold here in the U.S. is strained yogurt (that’s why it’s thicker and higher in protein than regular yogurt), so I use that.
As always, please let me know how you like this recipe in the comments! I’m excited to hear how it turns out for you and how you serve it.
Watch How to Make Tzatziki Sauce
Best Tzatziki
- Author:
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2 ½ cups 1x
- Category: Sauce
- Method: By hand
- Cuisine: Greek
Learn how to make tzatziki, a traditional Greek yogurt and cucumber sauce with fresh herbs. Tzatziki is a refreshing sauce or dip, and it’s so easy to make! This basic recipe yields about 2 ½ cups; multiply if necessary.
Ingredients
- 2 cups grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater)
- 1 ½ cups plain Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh mint and/or dill
- 1 tablespoon lemon juice
- 1 medium clove garlic, pressed or minced
- ½ teaspoon fine sea salt
Instructions
- Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
- Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
- Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.
Notes
Recipe adapted from my cookbook, Love Real Food.
Make it dairy free/vegan: Substitute an equal amount of cashew sour cream for the yogurt, and thin the tzatziki with a small splash of water if necessary.
garnet
drink your cucumber juice :)
Deanna Trautmann
This Tzatziki recipe tastes 100 times better than any homemade sauce. I’ll be using this recipe anytime I need some.
Kate
That’s great to hear, Deanna!
Steve
Or make it into a cocktail. Add it to a gin and tonic!!!
Karoline Balas
I think this Tzatziki recipe is perfect. I’m never ‘buying’ Tzatziki again. Thank you so much!
Kate
You’re welcome, Karoline!
Naomi
I just want to say that I love this recipe. Anytime I make lamb, I make sure to make this sauce on the side :)
Christine Rigby
Tzatski worked well with this recipe. We love Greek food and it just tasted like the dip when we went to Greece this year. We did use Greek olive oil to.
Maria Antoinette
This is the best Tzatziki recipe! It’s so delicious and it makes a bunch. My family loves it! Thanks for this recipe!
Liz
We personally found that much garlic off putting. I dumped it down the drain because with every bite of our gyros, we tasted raw garlic that overpowers everything else…and I only used half of the clove. Yuck
Kate
I’m sorry you didn’t enjoy this recipe.
Kate Emery
I doubled the garlic as always! Yum.
KatieV
You’ve got to be kidding. Its only one clove of garlic. I used 3 cloves and it wasn’t even close to being too garlicky. It was wonderful. I agree with the other readers. You must have used a whole garlic instead of one clove.
Joyce Lulewicz
Liz, I am Greek, and this is the best recipe I have ever made, including my grandmas. We have to add a bit more garlic, otherwise perfect. <Maybe you are related to vampires?
Olivia
Same for me Joyce! My mother makes this exact recipe except adding a little more garlic. At every family party, her tzatziki is the first to be finished by everyone.
Mike
Probably used 1/2 a garlic bulb, not 1 clove as called for in the recipe. It is really hard to imagine 1/2 a CLOVE making it overpowering with how large a batch this recipe makes.
Dan
I bet you used a whole bulb instead of one clove. It’s really not very garlicky..
JIM McADAM
Really? It tastes just the way it should. Try using a garlic press and use a small clove.
Danielle
Wonderful recipe Kate! Thank you!
No offense meant, but I personally think Liz’s rating should be deleted, as she either has a garlic sensitivity or used half a bulb instead of a clove. I’m guessing the latter. No way this a one star recipe.
I love to adjust the ingredients at the end to get just the right flavor one is seeking.
Better than I’d get at a restaurant.
Jen Smith
One clove of garlic is a very small amount, I wonder if you mistakenly use the whole bulb instead of one individual clove? We actually used 3 cloves in ours which was delicious.
Esne
Surprised to read this. You certainly don’t like garlic. This recipe is the best balanced tzatziki recipe I’ve ever tasted. Don’t blame the recipe if you’re not a garlic fan
Amber
This is AMAZING! I too added more garlic..but I got crazy compliments when I brought this to a gathering and they ate all of it. Love it!
Patti
I think cooking the minced garlic in a little olive oil in the microwave or in a small pan on the stove would be a good alternative to raw garlic. Many people cannot tolerate raw garlic but you definitely want garlic in this recipe!
stephen
You are very weird or doing something wrong the recipe is excellent and garlic is not overpowering at all.
Clean living
Never dump anything down the drain! Even if you have a garbage disposal in sink. Never put any kind of oil down a drain. That clogs water systems. Always compost.
Phillip G
Next time mince your garlic finer. You could have added more yogurt and dill to offset the garlic. Think twice before you callously waste food like that, please.
Steve Si
To tone down the sharp garlic taste, just put the unpeeled clove in the microwave for 10 seconds. It takes the edge of the sharpness and pops out of the skin easily too!
Lynn
So easy to make taste was right on. Excellent. Third time making it and it is so good I decided to comment on it. Serving with our ground lamb burgers today. Tomorrow with our ground lamb gyros.
Thank you.
Jo
I made this! I used a cheese cloth to squeeze out the cucumber and I was able to get a lot of juice out.
I put in some fresh mint and fresh dill. tomorrow I will make up some falafel!
It tastes fantastic!! thank you – I’m adding it to my recipes
Edyth James
Enjoyed My greek son-in-law said it was better than the ones in the old tavernas.
I have learned to squeeze the grated cucumbers in a kitchen towel.
Liv
Turned out delicious on the first try, thanks so much!
Paige
It’s fantastic, I’ve always loved tzatziki, and my husband has never tried it before, but we have similar taste profiles- so I’m excited to try this recipe (it already tastes great) and see what he thinks :)
Thank you
Rebecca
So easy and came out delish! I will start making my own tzatziki from here on out! I used garlic powder instead of fresh garlic so the flavors wouldn’t be as strong, and it came out great.
Terri Weis
I want to make your yummy Tzatziki Sauce but I only have unflavoured Cashew yogurt. Do you think this will work? (sorry I posted Coconut yogurt by mistake)
Kate
Hi Terri, you can try it. Let me know what you think!
STEVE YOUNGDAHL
Hi there! This sounds perfect! Have you ever made it with English Cucumber? They contain less water…..
Kate
Hey Steve! I believe I have. I love English cucumber. I’d still give the grated cucumber a squeeze, but you’re right, it won’t release as much water.
Anita Boe
I just made the Tzatziki Sauce to go with some take-out gyros we’d ordered. We loved it! I did not have any fresh dill or mint, but used a little dried dill instead. Next time I will definitely pick up some fresh mint for the dish. I’m not Greek, nor have I had the pleasure of traveling to Greece yet, but we do have a Greek Daughter-in-law. This sauce tastes like hers! It’s a keeper–and so is our daughter–in-law! Thanks for a wonderful addition to my table!
Kate
I’m glad you were able to make it work! I appreciate your review, Anita.
Kate
I haven’t tried it so I can’t say the end result will be. Let me know if you try it!
Dan
I had some leftover plain yoghurt (non-Greek) so I used that instead of Greek. Big mistake! I ended up making another batch using Greek, instead. The difference is very obvious. The Greek version has much less water in it. The other yoghurt looked almost gummy. Not something I’d want to eat. So, that’s a long way of saying that this recipe is great (when made with proper ingredients!).
Kate
I’m glad you made it again and enjoyed the second batch!
April
I add cream cheese to be a bit thicker for gryos
Claudia Chester
I didn’t know you could use mint!
Couldn’t easily get fresh dill but mint is still growing this winter in my yard. My partner was dubious so I made half with dried dill. Of course he way preferred the mint. Couldn’t get pitas either, but it was perfect with leftover lamb, tomatoes and Sriracha on a flour tortilla. And yes, I added more garlic
Only reason for 4 stars is that it wasn’t my favorite Greek yoghurt.
Kate
Thank you for your feedback, Claudia. If you try it again, let me know what you think!
NYMom
This is delicious! I just made it and I had to try it before I serve it with dinner. Thank you!!
Kate
You’re welcome! I’m glad you love it.
Susan
Would it be a bad idea to use a food processor?
Kate
I wouldn’t recommend it, Susan. If you try this recipe, let me know what you think!
Dexter J Tucker
I made this to put on some lamb loin and it was delicious
Tim Graham
Just made this to go with some hummus and guacamole for tea later. Didn’t have any cucumber so substituted spring onion (scallion) instead. Hope that’s not too heretical!
Robyn
Made it for the first time to accompany lamb loin chops. Very easy to make. A huge hit so thank you. The recipe made a huge amount and was wondering if it can be frozen for later?
Kate
Hi Robyn, I don’t think this will be a great recipe. I’m glad you loved it!
Cindi
Thank you for a great n easy recipe to make this sauce❤️We moved and I’ve been so hungry for lots different ethnic foods we had access to at our old residence. Greek is my favorite…. I’ll now have to master a Gyros… I never cook lamb. I’ll be waiting for ya!
Leah
Just curious can you freeze this and if so how long does it keep (sorry if this was already mentioned somewhere/asked)
Kate
Hi Leah, I don’t think this would be a great option to freeze. The cucumbers wouldn’t hold up very well. I hope you enjoyed it!
Ronela
Just an awesome tzatziki dip. Had to add more garlic though otherwise is just perfect! I’m from Europe and I love Greek food❤️
PeterMac
I make this a lot. Dump the yoghurt on lots of kitchen paper and leave it for a few minutes. Same with the grated cucumber. The excess water is absorbed, and then the moisture is stiffer, and can be relaxed again with the olive oil and lemon
Maddie
Excellent recipe!!! I dislike garlic and found that the amount in this recipe is absolutely perfect!! My husband and I loved it!
Buck
Wow, reminded me of a Greek restaurant in Miami , perfect, thank you . Everyone loved it .
Pat Stewart
Just made this and it is fantastic. I love tzatziki and this does not disappoint. Guess I will never have to buy again. I had some Greek yogurt from another recipe and didn’t know what to do with it. Guess I now have a go to.
Kate
Happy to hear that, Pat! Thank you for sharing.
Gizelle
BEST Tzatziki recipe I’ve made. So good!!
Lisa
U gotta be kidding with half a clove of garlic! It needs way more for our taste, and just basically more of all seasonings. I add the zest of the lemon as well. Very nice with these adaptations.
Melinda
I can’t believe I wasted all those years and money buying store bought- this recipe is AWESOME!!!!!!!! Perfect for dipping, side for meat or ANY middle eastern dish – can adjust flavor profile to liking- thank you!!!!
Kate
You’re welcome, Melinda! I’m glad you love it.
Denise
Absolutely loved it. I will never buy store bought again!
Kate
That’s great to hear, Denise! I appreciate you sharing.
Debbie
This is just my favorite tzatziki recipe to make. LOVE, LOVE IT!!
Kate
That’s great to hear, Debbie! I appreciate your review.
VALERIE
I really enjoyed this recipe. I tend to find most yogurt too strong-smelling (especially Greek yogurt), so I just used Plain yogurt and found this to be perfect. I also added 2 additional cloves of garlic for a little extra kick.
Mariam
Delicious!!! I finally found the perfect recipe for Taziki. Thank you for sharing.
Kate
I’m glad you enjoyed it, Mariam!
Kate
I was wondering if you have a recommendation on the fat percentage in the Greek yogurt for this recipe? I usually buy 10% but am wondering if that’s too rich and creamy for this. Thank you and really looking forward to making your recipe!! :)
Kate
Hi Kate! I like a full fat for this, but any seemed to work great. I hope you love it!
Gloria
I just made this recipe today. I’ve never made any tzatziki before but always order it where available in restaurants. I do love it and am so happy I tried this version! The only changes I made was to use 1 cup Greek yogurt + 1/2 cup sour cream and I added some onion powder. Put both fresh mint and dill in. It is delicious!!! Will definitely add it to my go to recipes!!
Kate
That’s great to hear, Gloria! I appreciate your comment.
Alayne
This is a fantastic recipe. Grating the cucumber makes all the difference. I used high quality freeze-dried dill, and it was amazing. And so easy!
Andre Madern
Magic. Had it two nights in a row now. No vampires
Kate
That’s great, Andre! Thank you for your review.
Penelope
I tried it today and it came out perfectNot buying Tzatziki again. Thank you Kate.
Kate
Wonderful, Penelope! I appreciate your review.
Linda Bennett
I just made and taste-tested. I’m not a fan of cucumber so slightly hesitated, (also forgot to get dill when I shopped this morning), but otherwise made it as directed. Very surprised and pleased! Only last week did I start making pita and falafel recipes, so this is good recipe to have. Thank you .
Margaret Lipscomb Taylor
Delicious! I have tried a few recipes and this one is absolutely perfect! I marinaded chicken breast with a couple of tablespoons of this Tzatziki for a few hours. Chicken on pita with red onion and this sauce was a huge success! Yummy!!
Charlie
Thank you so much for this recipe! We make it once a week in my house and use it for everything (chickpea gyros, baked potato topping, chip dip, vegan stroganoff, etc.) The only changes I make are using my homemade soy yogurt and adding more garlic. What a great find!
Terry T
This is the best tzatziki recipe ever. I come back to it again and again. Everyone who tastes it wants the recipe! Thank you so much
Kate
Love that you think so! I appreciate your review, Terry.
Barb Walsh
My boyfriend is allergic to dairy, so made this with a tofu- based sour cream. Came out excellent.❤
Kate
Wonderful to hear, Barb! Thank you for sharing.
Lib Jicha
Does this hold up well if made a day ahead?
Kate
I find it’s best right away, but you can have it leftover.
MarinaBlu
Made tzatziki and was very surprised that my husband liked it. Such a great veggie and cracker dip and so easy and healthy.
Diva
I used to work for a Greek family for years! Turned out delicious!
Kate
That’s great to hear, Diva! Thank you for sharing.
Julia
Loved making this! It was so easy. Used mint and a lime (since I didn’t have any lemons)
Tony Darrington
Excellent recipe I like it so much I eat it daily .The best tzatziki sauce ever.
Tony Darrington
I eat it with roasted pita bread it is good . excellent recipe I recommend to anybody.
Steven
Better than the restaurants. Was great with my falafels!
Kate Emery
I’d never thought of making my own tzatziki! You’re recipes are always delicious so I started grating. Very cukey – – went nuts – which I love. Saved juices for smoothie. Only addition was sumac.
My husband’s Greek. Restaurants are stingy w/tzatziki. He’s very impressed. The Greek Army is coming tomorrow to help polish it off.
Much appreciated!!
Kate
I’m glad it has his stamp of approval! Thank you for sharing, Kate.
Douglas
Boy that looks delicious, now off to the store for the cukes, say hi to Cookie,
D B
Kate
I hope you love it, Douglas! I appreciate your review.
Mandy
My husband’s grandfather was Greek, and this recipe made him feel like a kid again having dinner with his grandparents! Absolutely delicious!
Wendy
Dill weed or dill seed?
Kate
Hi, you will want to use fresh dill. Or you could use mint instead.
Liz
I have made this several times and it is absolutely delicious very simple to put together and forgiving in terms of playing around with herbs and garlic.
I am on vacation at the moment and could not find mint or dill so subbed with chives and it still worked. Had it with spinach and feta filo pie, with some of the local fresh cheese thrown in for good measure.
I have also used baked garlic, smoked garlic and garlic granules. They all work, although the flavour profile will not be exactly the same.
Kate
Great to hear, Liz! Thank you for sharing.
Briar
Just loved your tsatsiki ! It is the best I’ve ever had, and I’ve eaten a lot . Never use any other recipe since I found yours so thank you very much . I always used to remove the cucumber seeds but it isn’t necessary as long as it’s well squeezed . I find putting the grated cucumber in muslin makes it easy to squeeze thoroughly . Making it again tomorrow for grandsons birthday as he loves it too and requested it .
george speropulos
After draining the water out of the cucumber, I only ended up with about a cup; I don’t know if the 2 cups are before or after draining.
Please answer.
Thanks!
George
Rachel
This is my go-to tzatziki! It is the best, though I feel like this last batch I may have used a bit smaller garlic clove, needed just a hint more! Thank you for sharing this scrumptious recipe; it is my husband’s favorite dip..we could eat by the spoonful love all your recipes, in fact! My go-to food blog ❤️
Bill
We are vegan and I substitute the he yogurt with unsweetened almond milk yogurt. It is not as thick as it would be with Greek style yogurt. Can’t seem to find a healthy nut base Greek style unsweetened plain yogurt. I do put in a lot more dill and cucumbers (I use the long seedless cucumbers. I still scrape out the the center and put it in my Tabouli) which gives it a little more thickness. But every time I make recipe, everyone loves it. Like any good cook, play with your food!
Kate
I’m delighted it worked well with your changes!
Bill
We are vegan and I substitute the he yogurt with unsweetened almond milk yogurt. It is not as thick as it would be with Greek style yogurt. Can’t seem to find a healthy nut base Greek style unsweetened plain yogurt. I do put in a lot more dill and cucumbers (I use the long seedless cucumbers. I still scrape out the the center and put it in my Tabouli) which gives it a little more thickness. But every time I make recipe, everyone loves it. Like any good cook, play with your food!
Sarah
My family loves this sauce! I make it at least once a week and we eat it with falafel/salad/pita etc, it always pleases and we almost never have leftovers.
Jack Paul
Good recipe. I find that roasting the garlic in the olive oil first gives it the best results. Just takes a little extra time but worth it.
Casey
Excited to try this as I’m sitting here eating my $7 tiny bowl of taziki dip from a local restaurant. I could live on the stuff, so here I am, looking for the best recipe so I don’t go broke ordering it as often as I do. I’ll be back to give my review but I’m almost positive that it will be amazing.
Kate
I’m glad you love it, Casey! Thank you for your review.
Alasdair
Came back from Greece to the UK a month ago and we’ve been having withdrawal symptoms – my wife was feeling a bit rough today said she fancied something greek – I rustled up some mint and lamb burgers but knew I couldnt rely on shop tzatziki after recently being to Greece so looked up a recipe – yours was absolutely spot on and better than a few places we had in Athens 5/5 perfect blend – I halved the recipe and kept the garlic amount virtually the same (feel sorry for the vampire/person who doesn’t know the difference between a bulb and a clove who commented earlier). For the other UK commenter we used English cucumbers and I squeezed them out and lay them on some kitchen roll with some salt to draw out the remaining moisture -as we could only get yeo valley natural yoghurt which was a bit thinner than the greek stuff.
Kate
Thank you for sharing! I’m glad this was able to help. Thank you for your review, Alasdair!
Rey
Tzatziki Sauce was Quick, Easy and had Very Good Flavor
I used mint. Next time I’ll try dill.
Dimitry
Hi!
Made this recipe yesterday and it was delicious!!
Thanks for sharing!
Kate
That’s great to hear, Dimitry!
NancyB
This is the first time I’ve made Tzatziki and all I’ve got to say is WOW! I’m not even going to try other recipes, this one is fabulous!
Kate
I’m glad you enjoyed it, Nancy! Thank you for taking the time.
Christine Khayat
This recipe was really good and I love that all the ingredients are fresh! I will definitely make this my go-to Tzatziki recipe! We can use it in so many ways! I used thick whole-milk Greek yogurt and it was wonderful! Thanks!
Nora
Hell to the yes. Loved this!
Kate
Great to hear, Nora!
Triptastic
This is my go to tzatziki recipe! Simple, delicious, all around yummy. Love it with falafel and salad. Great work Cookie, and you to Kate.
You are one of my top favorite sites to go to for recipes and inspiration when I’m in the kitchen. Keep doing what you’re doing you two!
Kate
I love to hear it! Thank you for your review.
Lauren
This was delish. I didn’t have fresh dill so I used dried and it was still amazing. Thanks!
Catrin
I can’t stop making this! It’s a fantastic recipe and so simple. I make it with 0% fat greek yogurt and it’s really delicious. Thank you!
Terri
This recipe was great!! It was sooo good.I love tzatziki as well. Made this to go along with a Kafta recipe that my daughter made. She wanted to use a store bought tzatziki, but I wanted to make it fresh. It made our day. It is the first recipe of yours we have tried. Can’t wait to try more . Keep up the good work. My best to you and your family, especially including your fur babies. I am a vet tech and it is absolutely adorable that you included Cookie in the name. I hope she is well. Take care.
Kate
Thank you, Terri! I’m glad this sauce made your day. She is my sidekick!
Emily
Easy, fresh, but does not last long. since it is so quick to whip up I suggest making smaller quantities for each time you need it. Divine with the baked falafel.
Katie C
I’d love to try this! What fat percentage of yogurt should I use? We typically buy Fage 5% but will that be too thick? Thanks!
Kate
That can work too! I hope you love it.
Uwe
Absolutely delicious and authentic! Thank you so much, Uwe
Kate
You’re welcome, Uwe!
Lana
I grew up in Bulgaria, where this recipe is a staple. The cucumber is always cut into very small pieces – English cucumber is preferable and it adds more flavor and crunchiness without adding water. I personally like to add some crushed walnuts as well and , yes, more garlic (also cut in very tiny pieces).
Thank you for sharing, Kate!
Kate
Thank you for sharing how you make this as well, Lana! I appreciate your review.
Kim
Hi! Do you have a dairy free greek style yogurt that you like to use and could sub here?
Kate
I don’t, sorry!
Alison
Brilliant
Ruth
Making this recipe right now. Decided to read some of the comments before continuing and must admit I got a bit of a chuckle about the garlic. We love garlic and 2 cloves should work perfectly.
Sharon L Leali
I am enjoying this so much! Thank you for the recipe.
Kate
You’re welcome, Sharon! Thank you for your review.
Beau Bumgardner
Great recipe, added more garlic. I can’t believe no one said it was perfect on
Fried eggplant rounds.
Kate
Great to hear, Beau!
Pat
I cook for myself most days so I halved the recipe. This recipe is the bees knees…almost ate all of it before dinner.
Mah
Love it but would add a lot more garlic!
Desley
Hi. How long can you store this in the refridgerator? Thank you.
Kate
Hi Desley, See the final step. Leftover tzatziki keeps well, chilled, for about 4 days.
anne
Great and much better than store bought. However I agree with some of the garlic comments. Tried this with one medium clove of garlic fresh from the store and I minced with a knife. Day 1 the raw garlic flavor was too strong for my family and we like garlic. We ate it and put it on burgers but people kept commenting on the raw garlic. It got better day 2, but I think I would try a modification next time. I would definitely make this again and try either garlic powder or cooking the garlic a bit in the oil before hand to reduce that raw garlic pungency.
Rachel Rosenblum
Hey Kate! Just made huge batches of this with my homegrown cucumbers. What do you think about freezing it? Will it work and Howell? Thank you so much.
Rachel
Kate
I don’t think this is the best option to freeze, sorry!
Missy H
Hi there! I was looking for a way to use up some fresh garden cucumbers tonight and came across your recipe. We topped burgers with it, added tomato and spinach and it was SO GOOD!! Thank you for sharing your recipe!
Kate
You’re welcome, Missy! Thank you for your review.
Dawn
The taste is really good! I “drained” the cucumbers through cheese cloth. My attempt didn’t come out thick but the family still loves it! I made homemade pita with it and chicken and beef sauvlaki. No one complained!
James
Have made this a couple of times now, cucumbers are in season here in Cyprus… it works really well as written with mint, I don’t have fresh dill in the herb garden, although I did add a smidge more garlic. Juice of a whole lemon from the tree and some local olive oil. It is a keeper, thank you for sharing the recipe!
Kate
You’re welcome, James! I appreciate you taking the time to review.
Phillip G
Definitely grate your cucumber over a shallow bowl. Using the juice press you probably already have out for the lemons, squeeze your cucumber gratings over your cocktail shaker and make your favorite cucumber-based cocktail. Food should NEVER go to waste in any form.
Dave H
Just made fresh Tzatziki (and Tabbouleh) following your recipe(s)… tasted GREAT and refreshing for a lunch during a summer storm here in Yokohama, Japan! Thank you so much!
Melissa Golub
I made this as an extra topping for the black bean and cilantro rice bowl and had extra cilantro, so I threw that in as the herb and it was delish!
Derek
Great recipe. Made for the second time today. First time uses garlic powder. Today Used a big Clove of garlic total game changer. Dipped my fried chicken breast cutlets in it. Awesome.
Judi
Instead of draining the cucumber water into the sink, drain it into a bowl and use the wat on your plants. They will be very happy
Jessica
so good!
Kate
I’m glad you loved it, Jessica!
Maria
Replace row garlic or row onion with”low fodmap garlic or onion replacer “, it works for my sensitive family members.