I’ve lamented before about my ability (or, lack thereof) to get decent ethnic foods here on the Eastern Shore. One nationality that is well represented on our little island is Greece. I may not be able to get a burrito for 25 miles, but I can get a great gyro! I’ve come around to many Greek favorites in more recent years – feta, kalamata olives, and most importantly, tzatziki. It’s so deliciously cool and refreshing, and pretty much guilt free.

I’ll make a huge batch up whenever I make souvlaki for gyros, and leftovers keep great in the refrigerator for a couple of days. It’s a great afternoon snack, with a few wedges of pita bread. I’ve also discovered that oven fries (I made them with a bit of a Greek flair last time; lots of oregano and garlic) dipped in tzatziki is out of this world. I think it would also be wonderful along side grilled fish.

The key is to make sure you squeeze as much water as possible out of the cucumbers after shredding them. Tzatziki should be a relatively thick consistency. If you like it thinner, add some more red wine vinegar or lemon juice. I like to add a little bit of dill, just because I think it makes it a little prettier, but it’s optional. Dried dill doesn’t have that much flavor, so it’s not like it’s bringing that much to the party. Try this soon, it’s a healthy option that’s still full of flavor and very versatile. Opa!


  1. Posted February 27, 2012 at 10:44 AM | Permalink

    No burrito’s!! Oh my, that’s a shame…living in San Diego we have a burrito shack around ever corner! This recipe looks quite tasty.

  2. Posted February 27, 2012 at 5:40 PM | Permalink

    Thanks for reminding me of one of my favorite dipping sauces, Laura! Your tzatziki looks wonderful, and so fresh. I love to use it with chicken and steak kebabs. Yum! Also – Good to know the Eastern Shore has a decent Greek selection since I’ve lived there! I’ll have to scope it out next time I’m in town.

  3. Posted February 29, 2012 at 9:45 PM | Permalink

    Yum! You’ve reminded me I really need to make a batch of this soon to bring to work as a healthy snack with some veggies or whole wheat pita triangles!

  4. Janine
    Posted August 22, 2012 at 4:16 PM | Permalink

    Made this and between myself, hubby and son it was gone in 1 day! So good…made it again today!

  5. Danyka Hickey
    Posted January 14, 2013 at 11:27 PM | Permalink

    I found this on pinterest and it sounds amazing! I was wondering if Greek yogurt could be used in place of regular yogurt, if so does it have to be “strained” of moisture?? Can’t wait to try the chicken gyros!

    • Laura
      Posted January 14, 2013 at 11:40 PM | Permalink

      Danyka, you most certainly can use Greek yogurt instead – and skip the straining process all together.

      • samantha
        Posted September 19, 2015 at 4:11 PM | Permalink

        I used greek yogurt and still strained it a little bit, but only for about 30 minutes. I used plain (NOT non-fat) Greek yogurt and this recipe was amazing.

        • Posted September 25, 2015 at 9:16 AM | Permalink

          So glad, Samantha! I’ve found myself using Greek yogurt for this recipe all the time now, so it’s easier to find than regular yogurt now-a-days! 🙂

  6. Danyka Hickey
    Posted January 15, 2013 at 11:23 AM | Permalink

    Great! Does this change the amount of yogurt or should I still use 32 oz?

    • Laura
      Posted January 15, 2013 at 11:25 AM | Permalink

      You’re looking at a final product of about 2 cups of yogurt when you strain your own – so I’d go with 2 cups Greek yogurt.

  7. Danyka Hickey
    Posted January 15, 2013 at 5:16 PM | Permalink

    Thank you 🙂

  8. Elaina
    Posted January 19, 2013 at 1:14 PM | Permalink

    Stupid question. Do you leave the yogurt out to strain or in the fridge? Have never made this before 🙂

    • Laura
      Posted January 19, 2013 at 9:27 PM | Permalink

      I try to stick it back in the fridge, but have left it out on the counter before and lived to tell the tale 🙂

  9. Heather
    Posted January 20, 2013 at 12:08 PM | Permalink

    The recipe looks AH-MAY-ZING!! I have one question….the cucumbers that I have are huge; any measurement on how many cups of cuc’s shoud be in the recipe? Thanks so much!

  10. Shonte
    Posted January 21, 2013 at 5:26 PM | Permalink

    When you say Dill is that Dill Weed?

    • Laura
      Posted January 21, 2013 at 5:29 PM | Permalink

      I like to use fresh dill if possible, but dried dill (or dill weed) is just fine too.

  11. Susan Keffer
    Posted February 2, 2013 at 12:14 PM | Permalink

    This may sound like a crazy question, but is there something I substitute for the cucumber? I’m extremely allergic to them.

    • Laura
      Posted February 2, 2013 at 1:18 PM | Permalink

      I don’t think so. But, I think it would probably still be a good sauce without them. Just the yogurt, garlic, lemon juice, and red wine vinegar. Maybe increase the dill and add some dried oregano to boost the flavor!

      • Edith Bice
        Posted March 2, 2013 at 7:56 PM | Permalink

        I am also allergic to cucumbers and was told by someone at a Greek restaurant to substitute with zucchini.

  12. jill
    Posted February 17, 2013 at 3:07 PM | Permalink

    I added a packet of ranch seasoning just to try it a different way. Oh my it was great! It didn’t take away from the dill and cucumber. It was amazing! Thought i would share with anyone who likes ranch seasoning.

  13. Natalie
    Posted February 27, 2013 at 11:06 AM | Permalink

    I found this through Pinterest and OH MY! When I tasted it, I died inside a little. Thank you for your awesome recipe!

  14. Lenzi
    Posted April 21, 2013 at 10:41 PM | Permalink

    I tried this with your chicken gyros tonight and they were both AMAZING!!! My entire family loved it all! I thought the Tzatziki sounded way over my cooking ability but I strained it successfully overnight & it tasted EXACTLY like the stuff from our favorite Greek restaurant. Thanks for sharing your recipes!

  15. Anna
    Posted May 14, 2013 at 5:23 PM | Permalink

    Does it matter what kind of Greek yogurt we use? Is a certain brand better than others? I’d rather just buy greek than try to strain it! XD

  16. Posted May 28, 2013 at 5:49 PM | Permalink

    Would it taste bad if u didn’t strain the yogurt? Or just be runny?

    • Posted May 29, 2013 at 7:17 AM | Permalink

      It would be runny. You can skip the process, and just buy Greek yogurt instead.

  17. Jessica
    Posted June 18, 2013 at 2:52 PM | Permalink

    I would love to make this!! I don’t have any plain yogurt on hand. Any thoughts on how using sour cream would work? Thanks for the recipe!!

    • Posted June 18, 2013 at 5:29 PM | Permalink

      I think sour cream is heavy to make tzatziki – I’d thin it out with extra lemon juice.

  18. Kim
    Posted July 22, 2013 at 8:00 PM | Permalink

    Just made this tonight, it is in the fridge getting its meddling of favors on. It already tastes fantastic. I see this becoming a family favorite real quick! Thank you for sharing!

  19. Posted June 25, 2014 at 6:15 PM | Permalink

    This is the best tzatziki I’ve had in years! The flavors are perfect and I’m daydreaming of my next Greek vaca…

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