2 reviews, 3.5 star(s). 50% would make again

Ready in 45 minutes

Try this Tzatziki recipe, or contribute your own.


2 cups Mediterranean-style yogurt; (may substitute with conventional yogurt)
1 large English cucumber; - peeled, shredded and drained
1 clove Garlic; - chopped fine
1 tablespoon Mint; - chopped
1 tablespoon Dill; - chopped
1 ounce Lemon juice
Salt and fresh ground black pepper; to taste

Original recipe makes 1



To Prepare the Yogurt: Line strainer with cheesecloth and set over a bowl. Bowl should support strainer so it does not touch the bottom of the bowl. Put the yogurt in the strainer loosely covered, and let it drain overnight in the refrigerator. Discard the liquid and use the strained yogurt as directed.

Combine all ingredients and refrigerate overnight before serving. Serve with pita

Per serving: 22 Calories (kcal); trace Total Fat; (5% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe from Food Network's COOKING LIVE Show #CL9372 - Hamptons Beach Party - Recipe courtesy Molyvos Restaurant.

Converted by MM_Buster v2.0n.

Verified by CSmith508
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It's a nice recipe,but in an authentic Greek recipe there is neither dill nor mint!!! Taste better when left out,make it the night before!!!
StephD1982 5y ago

Wonderful! We made this classic Greek condiment to serve as an authentic accent to Lamb Souvlaki. It was easy to prepare and had great taste. The secret to great Tzatziki lies in the yogurt. I use a really good, high-fat, sheep's milk, Greek yogurt. I strongly encourage using Greek Yogurt! It's naturally thick, creamy and packed with tangy flavor. The only change I made was to squeeze out the remaining water from the peeled, shredded and drained cucumbers. Thoroughly dewatering the cucumbers is every important to a thick tzatziki.
sgrishka 6y ago

[I made edits to this recipe.]
sgrishka 6y ago

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