Garlic works well but good without it too.


  1. Greek yogurt (strained)
  2. Cucumber
  3. Fresh dill
  4. Salt
  5. Garlic
  6. Lemon juice
  7. Extra virgin olive oil


  1. Prepare all foods washing each first and pat dry with a paper towel

  2. Strain yogurt through a cheesecloth, if is strained it’s okay to use it straight out of the container, though I like to strain it anyhow if I have time and cheesecloth or if I am serving it to someone else

  3. Pare cucumber lightly, some skin may remain but it toughens the moist creaminess of the tzatziki if there is too much dark green cucumber skin

  4. Slice cucumber on the lengthwise, trim most seeds away inside cucumber, seeds won’t change the flavor but it’s a smooth sauce, besides seeds could give you diverticulitis.

  5. Chop cucumber finely and pat dry on paper towels. The moisture from the cucumber is an undesirable element, it’s excess water and it separates the sauce

  6. Pour plain Greek yogurt into a glass mixing bowl, add Kosher salt or grind sea salt. Tzatziki is by it’s nature a salty yogurt sauce, but course salt is strong so add a little and add more if needed before refrigerating for service. Don’t add salt before serving or leave a salt serving for guests to add their own salt, it will never taste right.

  7. Add dry chopped fresh Dill, garlic, fresh lemon juice, and stir. Add cucumber and stir. Taste. Refrigerate. Serve. Great with Souvlaki or Lamb like gyros.

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