Greek Tzatziki


by: Katherine Martinelli

This thick Greek-style cucumber-yogurt is excellent on chicken, but also makes a great dip and accompaniment to just about everything.


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serves: 4

2 cups plain yogurt

1 medium cucumber, grated on side of box grater and strained of extra liquid

2 teaspoons finely chopped dill

1 teaspoon tzatziki seasoning or garlic powder (optional)

Salt and pepper

Nutrition Facts
Greek Tzatziki

Servings Per Recipe: 4

Amount per Serving

Calories: 89

  • Total Fat: 4.1 g
  •     Saturated Fat: 2.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 15.9 mg
  • Sodium: 58.4 mg
  • Total Carbs: 9 g
  •     Dietary Fiber: 0.5 g
  •     Sugars: 7 g
  • Protein: 4.9 g

how is this calculated?

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1.  Strain yogurt through two coffee filters or cheesecloth for at least 1 hour, or until desired thickness is reached.

2.  Transfer to a bowl and mix with the cucumber, dill, garlic powder, salt and pepper.

3.  Serve immediately or transfer to a closed glass jar and store in the fridge for up to a week (if using fresh yogurt).

Cooks' note:
Vegetarian, kosher dairy, gluten free

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Kathy M


very tasty!