Cooking with Rocco
by Cooking with Rocco
2 Cups
20 min

STOP going to the grocery store and buying premade processed food. This homemade tzatziki is so much better and it comes together in minutes.

If you’re not familiar with Tzatziki, well it’s is one of those dishes that are easier to make than it is to spell. It’s a traditional Greet appetizer (or meze) made from strained yogurt, cucumbers, garlic, olive oil, and fresh herbs. Some variations also add lemon juice or a vinegar.

Tzatziki is typically served as a meze with pita, but it can also be used with all types of meat/poultry (lamb, beef, turkey, chicken, etc.). If you’re also in the need for a new mid-day snack, you can use this Tzatziki as a dip with carrots or any veggie of choice.

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You're going to need Greek yogurt, cucumbers, dill, garlic, EVOO, and white wine vinegar.

Finely dice, slice, or grate the cucumber (however you prefer), and place them on a paper towel. Liberally season with salt and set aside for about 10 minutes to draw out as much water as you can.

Add all the ingredients to a large mixing bowl, and mix until fully combined.

Enjoy with pita, raw veggies, or over grilled/roasted meats!

Recipe details
  • 2  Cups
  • Prep time: 15 Minutes Cook time: 5 Minutes Total time: 20 min
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  • 2 cups whole milk Greek yogurt
  • 2 medium cucumbers, peeled
  • 2 garlic cloves, grated
  • 2 tablespoons fresh dill, finely chopped (plus more as needed)
  • 1/4 cup white wine vinegar (plus more as needed)
  • 1/4 cup extra virgin olive oil (plus more as needed)
  • Salt to taste

Cut the cucumber lengthwise, and scoop out the seeds to remove any excess water. Then finely dice, slice, or grate the cucumber (however you prefer). Spread the cucumber on a cheese cloth (or paper towel), liberally season with salt, and set aside for about 10 minutes to draw out as much water as you can. Once the water is drawn out, use the cheese cloth (or paper towel) to squeeze out all the excess water. 
In a large bowl mix in the yogurt, garlic, dill, EVOO, and white wine vinegar, and cucumbers. Add salt to taste, and adjust as needed.
Cooking with Rocco
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  • Robyn Robyn on Aug 22, 2021

    I grew up in a Lebanese Restaurant. I was taught to make it the day before so the flavor can meld, delicious 🎉

  • Brian Morgan Brian Morgan on Oct 03, 2021

    Not near enough garlic! Otherwise, it's pretty much the way I make it. Draining the yogurt helps too.