Tzatziki – Cucumber Dip/Sauce

Yogurt and cucumber combine into a quick, simple, and very refreshing dip or sandwich topping.

Yield: 2 cups

Time: 20 minutes


  • knife
  • spoon
  • bowl
  • wooden spoon


  • 1 large cucumber
  • ½ t salt
  • 2 cloves garlic, minced
  • 2 t fresh mint, diced
  • 2 t fresh dill, diced
  • 1¾ c yogurt
  • 2 t lemon juice
  • 1 T olive oil


Peel the cucumber, cut it in half lengthwise, and scrape out the seeds with a spoon. Dice the cucumber, sprinkle with salt, and let sit for 10 minutes, then drain.

Add the garlic, mint, dill, and yogurt and mix well.

Stir in the lemon juice and oil.


This sauce/dip is traditionally served with gyros, but can be served alongside other dips with a selection of vegetables, breads, and/or crackers. It’s also very nice when served alongside very spicy dishes – a way to refresh your palate before you go back for more.


Abbreviations  |  Conversions  |  Cooking tips

Vegan tzatziki