Authentic Greek Tzatziki


  • Difficulty: Easy

While in Athens I took a 4 hour cooking class at β€œThe Greek Kitchen” and learned to make this delicious tzatziki, the best I ever tasted, along with several other traditional Greek specialties and a trip to the market (butcher, fish, and produce markets ). It's so simple to make and is a great appetizer dip for dolmades, raw vegetables, or as a sauce over chicken or vegetables. I’m working on updating the blog with the other specialties so please standby . πŸ˜‹


  • 1 large cucumber, peeled
  • 1 carrot, shredded (Optional)
  • 2 cups strained Greek Yogurt, (I used Fage 5% milkfat)
  • 2-3 cloves garlic, minced
  • Dill, finely chopped to taste
  • 1/4 cup EVOO
  • 1 tsp white wine vinegar
  • salt & pepper to taste


    1. Slice peeled cucumber lengthwise and remove seeds with a spoon. Sprinkle with a little bit of kosher salt and leave to drain.
    2. Using a cheese grater, grate the cucumber then squeeze with your hands to remove as much liquid as possible and place in a mixing bowl.
    3. Stir in yogurt, finely chopped dill and garlic.Β  Season with salt and pepper to taste.
    4. Mix all together well. For best results refrigerate overnight. (2-3 hours is a good amount of time to really let the yogurt take on all the flavors).
    5. Garnish with a sprig of dill & kalamata olive and serve with pita bread as an appetizer or as a delicious topping to souvlaki.

    Notes: In the class we omitted the carrot and I omitted it as well for this posting because I prefer Tzatziki without carrot. Feel free to add it as original recipe states.

    “The Greek Kitchen”

    Athens, Athinas 36, Athina 105 Β 51, Greece



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