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READY IN 6+ hrs

Tzatziki

Read Reviews (74)

"This is something I made with my Mom growing up. Truly a wonderful Greek accompaniment to many meals, especially meats, or as a dip for veggies and pita bread. Strained yogurt may be found at Greek groceries and specialty shops, or use the method listed in the steps. Adjust the amount of garlic to taste. Opa!" — Teina P

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Tzatziki Sauce

How to Make Tzatziki Sauce

Types of Salt

Garlic: Fresh Vs. Powdered

Types of Cooking Oil

Original recipe makes 6 cups Change Servings

32 ounces plain yogurt
1 large English cucumber, peeled and shredded
5 cloves garlic, minced

3 tablespoons distilled white vinegar
1/4 cup extra virgin olive oil
salt to taste

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Directions

Place a cheese cloth over a medium bowl and strain the yogurt 6 hours in the refrigerator, or over night.
Drain as much excess liquid from the cucumber and garlic as possible.
In a large bowl, mix together the yogurt, cucumber, garlic, vinegar, olive oil and salt. Stir until a thick mixture has formed.

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PREP 20 mins
READY IN 6 hrs 20 mins

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Reviews More Reviews

Most Helpful Positive Review

Mar 10, 2013

I tweaked this recipe based on a wonderful reccomendation from woman in Santorini, Greece. Directions & ingredients are the same, just adjusted the amounts. You MUST drain the yogurt for 5-6 hours or overnight. English cucumber is not necessary, as you can use a regular large cucumber, peel, cut into quarters & use spoon to remove seeds, then shread w/ cheese grater. Shred cuke over a lint free tea towel, grab the ends of the towel together, twist and squeeze out the water. 2 large cloves garlic is plenty & I am a garlic lover. Will be too over powering w/ 5 cloves, already tried it on the first batch. 1 TBSP distilled white vinegar. 5 TBSP extra virgin olive oil. 1/2 tsp sea salt or to taste. I even received rave reviews from my Greek Father-In-Law!

—jodi

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Most Helpful Critical Review

Mar 29, 2005

If I was looking for a recipe for a cucumber and garlic smoothie, this would be it. way too runny.

—KITCHEN_NAZI

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94 Ratings

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Jul 15, 2007

Do drain your yogurt and squeeze the excess water from your cuke! I drain yogurt by using a strainer with a paper coffee filter in it, let it sit for awhile, and the water strains out easily. Squeezed the excess water from the cuke by pushing it with my fist into a colander. Did use lemon juice rather than white vinegar (personal preference) and a bit less garlic. Served with fresh pita and chicken souvlaki with zucchini. Thank you, Teina.

—bluebettylu

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Sep 01, 2003

Very good! I served this at a dinner party with warm pita bread. It was a hit! Food processor made this appetizer easy. If you buy a low-water content yogurt, you don't need to drain over cheesecloth.

—ANDCROWE

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Sep 03, 2010

Delish! I used 32 oz fat-free yogurt drained in colander on coffee filters overnight (you'd be surprised how much liquid drains off). 2 small cucumbers peeled, quartered, seeded then chopped fine (I salted then placed between paper towels weighted with plates for an hour). Grated 5 cloves of garlic (makes it VERY garlicky - might cut back if you're not a fan) 1 TBS lemon juice, 1 TBS vinegar, 3 TBS olive oil and a sprinkle of sugar and lemon zest. It came out excellent! I've made it without draining and the flavor is somewhat different and the consistency is more salad-dressing like. I much prefer it this way. Great as a veggie dip!

—beenedip

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Apr 20, 2008

This is an absolute staple at our house. It's definitely better on day two. I don't drain my yogurt, but I do shred the cucumber into a cheese cloth, and squeeze out as much of the liquid as I can, and it seems quite thick enough.

—Bette

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Oct 18, 2005

Very good. I also seeded the cucumber and added a pinch of dill(some people use mint instead). First time I made this I bought fat free yogurt by mistake. DO NOT ever do this. I could not drain liquid out and it tasted WAY too sour.

—espos

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Aug 28, 2003

This is a little chunkier than I expected it would turn out to be, but over all very good! I served it to a bunch at my party with raw vegetables and at least two asked for the recipe. Many liked it but couldn't identify what was in it, which made it fun!

—BARKINGSEALE

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Nutrition

Calories
35 kcal
2%

Carbohydrates
2.4 g
< 1%

Cholesterol
2 mg
< 1%

Fat
2.2 g
3%

Fiber
0.1 g
< 1%

Protein
1.6 g
3%

Sodium
20 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tzatziki

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories: 35
Calories from Fat: 20

% Daily Value *
Total Fat 2.2g 3 %
Saturated Fat 0.5g 3 %
Cholesterol 2mg < 1 %
Sodium 20mg < 1 %
** Potassium 80mg 2 %
Total Carbohydrates 2.4g < 1 %
Dietary Fiber 0.1g < 1 %
Protein 1.6g 3 %
Sugars 2.1g
** Vitamin A < 1 %
** Vitamin C 1 %
** Calcium 7 %
** Iron < 1 %
** Thiamin 2 %
** Niacin 1 %
** Vitamin B6 1 %
** Magnesium 2 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.