Tzatziki - Homemade

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.

Ingredients Nutrition

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).

Reviews

(6)
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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a