Tzatziki recipes

Time: 1-3 hours (for all three dips)


  • ½ cucumber
  • ½ tsp salt
  • 2 garlic cloves
  • 1 tbsp white vinegar
  • 2 tbsp extra-virgin olive oil (plus more for serving)
  • 1,5 cups plain Greek yogurt
  • 1 tbsp dill (minced)


  1. Grate the cucumber in a food processor.
  2. Toss with ½ tsp salt, then transfer to a mesh strainer to drain.
  3. Spoon cucumber meat onto a cheesecloth or thick napkin and squeeze to dry.
  4. Wipe the food processor clean and add in garlic cloves, remaining salt, vinegar and oil.
  5. Once a wet paste forms, spoon contents into a large bowl.
  6. Add in the cucumber and yogurt and stir to mix thoroughly.
  7. Cover mixture and chill in the refrigerator for at least 2 hours.
  8. When ready to serve, add fresh dill and drizzle oil on top.




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