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  • 1pint sour cream (or Greek-style super thick yoghurt)
  • 1English cucumber, peeled, grated on a box grater, salted lightly for 5 minutes and squeezed between the hands to remov (the long, thin, almost seedless kind)
  • 3garlic cloves, mashed to a paste
  • 1⁄3cup olive oil
  • 1tablespoon red wine vinegar
  • 1tablespoon minced fresh dill (optional)
  • salt


  • Just mix everything up together until it is all blended and the oil has emulsified into the yoghurt/sour cream. Taste for seasoning, and add salt if you think necessary. Put in a resealable container.
  • Allow to ‘sit’ in the refrigerator for at least 2-3 hours before using to allow the flavors to come out.
  • This wonderful meze (we do not think of it as a sauce here- it is a thick ‘salata’) is used to counterpoint rich, bbq’d meats (like souvlaki/shish kebab), but can be used in more diverse ways.
  • Place a small plate full on your dinner table for people to scoop up small amounts onto their bread (preferably crisp-baked pita).
  • Fry up some zucchini or eggplant slices (dredge in flour and fried in olive oil) and serve with a dollop of tzatziki on top.
  • Use as a salad dressing.
  • A dip for crudites.
  • Note: If I have time, I often lightly salt the grated cucumber and put in a colander to drain, then squeeze out water as per usual. This eliminates even more water.


  • FrenchBunny

    I love tzatziki and I love trying new recipes. This one was exceptional with a delicious flavor. I have never added oil or vinegar in any other recipes and maybe that is what made this taste so good. I did cut the recipe in half though and opted out of the dill weed. When we had it I felt it needed a bit of salt and realized I forgot to put it in the mix the night before when I made it. It is amazing how much water is in a cucumber !! Yummy stuff Evelyn, will be making this one again. Made it to go with Dolmas-Grape Leaves Stuffed With Fragrant Rice and Keftedes ( Greek Meatballs) and Greek Antipasto and everything worked out fantastic. Thanks for sharing Evelyn..

  • Cmjennings1590

    This was fantastic! We have a local restaurant here in Virginia called Firefly Fare and I have been jealous of their tzatziki for a long time. I have never tried to make it one my own because it tastes so complex but this was so easy! I made it according to the recipe and I wouldn't change a thing. I used it on a pita sandwich for the first time with some veggies, feta, and marinated tofu. Amazing!

  • chia

    we love tzatziki with gyros, and your was very nice. i used fresh dill, and i can see this being great on poached salmon as well, since i use sour cream, dill and cucumbers for that, but i think this would be a bit more authentic with greek yogurt, which i also used– i did 2 batches and preferd the one made with greek yogurt with the gyros but perhaps that is what i am accustomed to. i liked the addition of the vinegar, thanks ev

  • Camden’s Mom

    This was very good, and I’m sure it will be even better next time, when I actually follow the recipe. I made it with what I had on hand, so didn’t have plain Greek yogurt or seedless/English cucumber. With regular yogurt, it was more of a sauce than a dip, but that was fine, since we were using it for chicken souvlaki pita sandwiches anyway. I do love Greek yogurt, so will plan on that for next time, and it is certainly easier to grate a seedless cuke. It’s a hassle to seed a regular one. Thanks for the recipe!

  • Jerseychic420

    I was hesitant by this recipe at first simply because I never made Tzatziki before! It was surprisingly easy to make and had an excellent authentic flavor.

  • Halima Dances

    Excellent tzatziki. Very authentic. Great depth and complexity of flavor. Had it on greek salad and it was to die for.

  • Larawithoutau

    Excellent. I used lemon juice in place of vinegar & added crumbled feta. Served on gyros with sliced yellow & red bell pepppers. Thanks for sharing!

  • AmandaMcG

    Delicious, and incredibly easy! I reduced the olive oil to 1/4 cup, left out the salt and added the fresh dill. I really enjoyed the flavor from the fresh dill so I’ll make sure I add it next time too. I used this as a dipping sauce for flipsides pretzel crackers

  • Peter J

    Delicious! I used Greek yoghurt and it's the first time I've used vinegar in a Tzatziki but it added a nice little extra tang.

  • love4culinary

    This was very nice to use with dinner tonight (Di Neal’s Shawarma recipe). I decided to do as chia did, and made two very small small batches of this, one using sour cream and one using thick yogurt…and I found that the yogurt was much more to my liking than the sour cream. 🙂 This was very tasty and I will make it again. I too enjoyed the addition of the vinegar, and I used dry dill, not fresh, as that was all I had on hand. Thanks for the recipe 🙂