Total Time
15mins
Prep 15 mins
Cook 0 mins

Mmmmmm!! I double the garlic. Sop up with flatbread or use as a dip for crudites. (chill time is 4 hours) adapted from Canadian Living mag.

Directions

  1. Set yogurt in a cheesecloth lined sieve over a bowl.
  2. let drain in refrigerator until reduced to 1 cup.
  3. Stir in cucumber, olive oil, lemon juice, garlic, salt and pepper.
  4. At least 4 hours (make ahead: refrigerate for up to 24 hours).
Most Helpful

Love the coolness of this recipe, and so much better than store bought. We had it with fresh vegetables used as a dip. Doubled the garlic too! Thanks for posting.

Evie* October 12, 2002

Just what I needed! I used nonfat greek yogurt and thus skipped the straining step, making this a super easy recipe to make. Used this as a dip for falafel.

Kathy :-( March 28, 2011

I doubled the garlic as another reviewer suggested and also doubled the lemon juice. Used fat free plain yogurt. I loved it; it tastes awesome!! No more store bought tzatziki for me! Thanks for posting!!

Japanese Delight May 16, 2007