Tzatziki (Greek Cucumber Sauce)

(from clair’s recipe box)

Goes well with Greek Meatball recipe, or as a dip for fresh veggies

Source: tweaked from:

Prep time: 150 minutes
Cook time: 0 minutes
Serves 6 people

Categories: Seasonings and Sauces, ethnic


  • 1.5 cups Greek yogurt (ideally full fat)
  • 1.5 tablespoons lemon juice (or juice of 1/2 lemon)
  • 1 tsp garlic-infused olive oil
  • 1/2 large English cucumber, diced (the long, skinny ones)
  • 1/2 tablespoon salt (for salting cucumbers)
  • 1/2 tablespoon fresh dill (or both, depending on preference) or 1/2 tablespoon of fresh mint, chopped (or both, depending on preference)
  • tiny bit of cayenne, to taste, for zing
  • salt & freshly ground black pepper


  1. Peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute Drain well and wipe dry with a paper towel.

  2. In food processor or blender, add cucumbers, garlic olive oil, lemon juice, dill and/or mint, and a few grinds of black pepper. Process until well blended, then stir into yogurt. Taste before adding any extra salt, then salt if needed. Add tiny bit of cayenne to taste. Place in refrigerator for at least two hours before serving so flavors can blend.

  3. This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.

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