Total Time
Prep 10 mins
Cook 0 mins

This well-known Greek 'meze' is good in so many different on...

Ingredients Nutrition


  1. 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.
  2. Allow to 'sit' in the refrigerator for at least 2-3 hours before using to allow the flavors to come out.
  3. 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.
  4. Place a small plate full on your dinner table for people to scoop up small amounts onto their bread (preferably crisp-baked pita).
  5. Fry up some zucchini or eggplant slices (dredge in flour and fried in olive oil) and serve with a dollop of tzatziki on top.
  6. Use as a salad dressing.
  7. A dip for crudites.
  8. 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.


Most Helpful

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

Larawithoutau September 14, 2014

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 Recipe #437604 and Recipe #227654 and Recipe #107224 and everything worked out fantastic. Thanks for sharing Evelyn..

FrenchBunny October 26, 2010

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 :-)

love4culinary September 29, 2003

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