Tzatziki Sauce

This is a great dip and used for many Mediterranean dishes, including gyros.

Now, this recipe calls for Greek yogurt. As John Oliver correctly observed: “Greek yogurt tastes like it was made in a town where dancing is illegal.” Or something to that effect.

Use regular yogurt if you wish, no one will blame you. The good news is that all the other ingredients will put some life into the Greek yogurt.

Tzatziki Sauce

2 cucumbers
  1. Peel the cucumbers and coarsely shred it.
  2. Place the cucumber on a cloth or paper towel.
  3. Wrap the towel around the cucumbers and squeeze out as much liquid as you can.
  4. Alternatively, you can let it sit in a strainer for 15-30 minutes
  5. It is important to get as much liquid out as possible, lest the sauce become runny.
2 cups plain Greek yogurt
4 tablespoons chopped dill, or chopped mint, or both
2 cloves of minced garlic
  1. Wisk the ingredients together, except for the cucumbers.
  2. Stir in the cucumbers.
  3. Cover and refrigerate, at least a few hours before serving.


This makes quite a bit, unless it is for a gyro party, there will be lots left over that can be used as a dip.

It will stay good for a few days if kept covered and refrigerated.

This post is licensed under CC BY 4.0 by the author.

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