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    You are in: Home / Greek / Tzatziki Recipe
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    Tzatziki. Photo by Lavender Lynn

    1/16 Photos of Tzatziki

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    evelyn/athens's Note:

    This well-known Greek 'meze' is good in so many different on...

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    Serves: 12



    Units: US | Metric


    1. 1
      Just mix everything up together until it is all blended and the oil has emulsified into the yoghurt/sour cream. Taste for seasoning, and add salt if you think necessary. Put in a resealable container.
    2. 2
      Allow to 'sit' in the refrigerator for at least 2-3 hours before using to allow the flavors to come out.
    3. 3
      This wonderful meze (we do not think of it as a sauce here- it is a thick 'salata') is used to counterpoint rich, bbq'd meats (like souvlaki/shish kebab), but can be used in more diverse ways.
    4. 4
      Place a small plate full on your dinner table for people to scoop up small amounts onto their bread (preferably crisp-baked pita).
    5. 5
      Fry up some zucchini or eggplant slices (dredge in flour and fried in olive oil) and serve with a dollop of tzatziki on top.
    6. 6
      Use as a salad dressing.
    7. 7
      A dip for crudites.
    8. 8
      Note: If I have time, I often lightly salt the grated cucumber and put in a colander to drain, then squeeze out water as per usual. This eliminates even more water.

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    Ratings & Reviews:

    • on October 26, 2010


      I love tzatziki and I love trying new recipes. This one was exceptional with a delicious flavor. I have never added oil or vinegar in any other recipes and maybe that is what made this taste so good. I did cut the recipe in half though and opted out of the dill weed. When we had it I felt it needed a bit of salt and realized I forgot to put it in the mix the night before when I made it. It is amazing how much water is in a cucumber !! Yummy stuff Evelyn, will be making this one again. Made it to go with Dolmas-Grape Leaves Stuffed With Fragrant Rice and Keftedes ( Greek Meatballs) and Greek Antipasto and everything worked out fantastic. Thanks for sharing Evelyn..

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    • on September 29, 2003


      This was very nice to use with dinner tonight (Di Neal's Shawarma recipe). I decided to do as chia did, and made two very small small batches of this, one using sour cream and one using thick yogurt...and I found that the yogurt was much more to my liking than the sour cream. :-) This was very tasty and I will make it again. I too enjoyed the addition of the vinegar, and I used dry dill, not fresh, as that was all I had on hand. Thanks for the recipe :-)

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    • on September 14, 2014


      Excellent. I used lemon juice in place of vinegar & added crumbled feta. Served on gyros with sliced yellow & red bell pepppers. Thanks for sharing!

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    Nutritional Facts for Tzatziki

    Serving Size: 1 (71 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 132.0
    Calories from Fat 122
    Total Fat 13.5 g
    Saturated Fat 5.2 g
    Cholesterol 19.9 mg
    Sodium 31.5 mg
    Total Carbohydrate 2.2 g
    Dietary Fiber 0.1 g
    Sugars 1.7 g
    Protein 1.0 g

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