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tzatziki recipe greek cucumber yoghurt dip recipe

Tzatziki recipe (Greek cucumber yoghurt dip recipe)

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Tzatziki recipe (Greek cucumber yoghurt dip recipe)

Recipe by Me To Mati #passionfoodCourse: Appetizers, DipsCuisine: GreekDifficulty: Easy
Prep time



Think Greek souvlaki and you know what I am talking about. A fresh, creamy, garlic yoghurt dip that is the perfect accompaniment with grilled meats such as lamb, chicken or simply spread over a fresh pita wrap. Ingredients used contain antioxidants and the yoghurt base contains protein and calcium.


  • 2 cucumbers (large)

  • 1kg yoghurt (Greek)

  • 1 teaspoon salt (to taste)

  • 1 tablespoon olive oil

  • 2 garlic cloves (to taste)


  • Wet cheesecloth, this will ensure yoghurt won’t stick to the cloth.
    Use a cheesecloth to strain excess yoghurt liquid. To get the best result drain overnight. A Cheesecloth is a loose-woven gauze-like carded cotton cloth that can be used to strain excess liquid. cheesecloth to strain yogurt
  • Insert yoghurt into cheesecloth and hang, allowing yoghurt juices to strain (up to 3 hours).
  • Finely dice 1 cucumber.
  • Grate 1 cucumber and garlic cloves.grated and sliced cucumbers for tzatziki
  • Place strained yoghurt in a bowl.
  • Add salt and grated cucumber to yogurt, folding through thoroughly.
  • Fold grated garlic into the yoghurt and cucumber mixture, adding diced cumber and folding through thoroughly.
  • Add olive oil, mixing through thoroughly.olive oil for tzatziki
  • tzatziki


  • Tzatziki holds well for up to 3 days (in a sealed container).
  • Preparation time does not include the time required to strain excess yoghurt juices. For the best result strain excess yoghurt juices overnight.
  • Add more garlic and salt (to taste).

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