January 18, 2011
0 Ratings
Author Notes

Tzatziki, for me, goes back 30 plus years ago; I first tasted it at a co-worker’s family gathering and it became a recipe I had to have, but through the years I tweaked it to my liking. Back then, I would either take time to make the yogurt or drain store bought overnight, however, these days I use Greek yogurt, and the thick consistency works great with this recipe as well as cutting time. Other tweak notes: I don’t squeeze out the cucumber juice after grating (as is often done) and I have never found the dip to be watery. As well, I like using red wine vinegar and leaving out the dill, non-traditional and all to my liking…lapadia style! This makes an excellent dip; serve with plenty of pita triangles, chips and/or fresh cut vegetables…always a crowd pleaser. —lapadia

  • Makes a little more than 1 cup (easy to double)
  • 1 medium size cucumber, washed, unpeeled and seeded
  • 3/4 cup plain whole milk Greek yogurt
  • 1 teaspoon sea salt
  • 1/4 cup sour cream - whole or reduced
  • 1-1/2 teaspoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Extra Virgin Olive Oil
  • 3-4 cloves finely minced garlic
  • Fresh ground pepper to taste
In This Recipe
  1. Seed the cucumber. Discard the seeds.
  2. Grate the cucumber, retaining as much of the juice as you can.
  3. Add the cucumber and whatever remaining juice (after grating) to the yogurt.
  4. Whisk in the rest of the ingredients.
  5. Chill for a couple hours to overnight.
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