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Easy Tzatziki Recipe


1 English cucumber, peeled if desired

2 cups plain Greek yogurt, or Balkan-style yogurt

1 to 2 cloves garlic, grated or minced

½ lemon, juiced

¼ cup dill, finely chopped

salt, to taste

1 tablespoon olive oil

olives for garnish, optional


  • Grate the cucumber using the largest holes on your cheese grater. Squeeze all the excess moisture out of the grated cucumber. You can squeeze it out using a nut milk bag, a kitchen towel, a cheese cloth, or just clean hands. This step will ensure a thicker dip. Alternatively, you can finely chop the cucumber.

  • Add the yogurt to a large bowl, along with the grated cucumber, garlic, lemon juice, and dill, and season with salt. Stir well.

  • Drizzle the olive oil over the dip for presentation and garnish with olives, if you like. Serve right away or store it in the refrigerator in a glass Tupperware. The dip should last up to 10 days. Enjoy!

Credit: Sneji from "The Modern Nonna"

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