Tzatziki: A delicious souvenir from Greece –

Tzatziki is a popular Greek dip that is made from a combination of yogurt and cucumber which is often served along with meat, fish, and veggies. It is a refreshing and healthy snack which you can scoop up with a spoon and chew on. It is also a popular topping for sandwiches and salads.

Tzatziki is a dip made from yogurt, cucumbers, garlic, dill, olive oil, and salt. It’s most commonly eaten as a side dish with grilled meats, usually grilled lamb, but can also be used as a sauce with fish.

Cup your hands and bring them to your lips; dip your fingers in the fresh herbs and lemon, and then run them down your throat. This is how Greece prepares its cucumber that is used in the most popular Greek dish: the one and only, the Greek Tzatziki. Named after the Turkish word zeyt (pronounced “chee”) and pronounced “tzah-zee-kee”, it’s basically a dip made from yogurt, cucumber, garlic, and olive oil.

Tzatziki with a hint of dill - goes so well with grilled chicken or steak

The tzatziki we got in Athens and Santorini on our recent vacation had a touch of dill and a hefty dose of garlic, which we enjoyed.

Every every lunch and supper!

Slathered on fresh flatbread, it’s delicious.

It’s also a great match with these chicken skewers.

Two tzatziki success tips

Tip #1:

Greek yogurt with a lot of fat. And don’t worry about the “fat” part; you’ll be adding a lot of cucumbers to it. Relax.

Tip #2:

Remove any extra moisture from the cucumbers.

By the way, I’ve got a system for this…

English cucumbers should be cut in half lengthwise. Scrape the seeds out with a spoon. (You’ll have to peel normal cucumbers if you use them.) Yes. It makes a difference whether the seeds are removed.

Cucumbers should be shredded and put out on a baking sheet coated with paper towels. Season with a pinch of salt and pepper (it helps to release the liquid).

Allow for a 20-minute rest period after shredding the cucumbers.

Before putting the cucumbers to the yogurt, place another layer of paper towels over them and gently press to assist release the liquid.

This little amount of preliminary work will help maintain the tzatziki’s texture.

Take a look at how creamy and thick it is — Tzatziki - authentic and delicious

Tzatziki is a wonderful Greek souvenir.

Tzatziki-A-delicious-souvenir-from-GreeceRecipe to be saved

Recipes to Print


  • 4 cups Greek yogurt (full fat)
  • 2 cucumbers (English) (or 3-4 regular cucumbers, peeled)
  • 3 tblsp. garlic, minced
  • 1 lemon, freshly squeezed
  • 1 tsp. red pepper, crushed
  • a half teaspoon of salt (more or less to taste)
  • 1 tsp. cayenne pepper
  • 3/4 teaspoon dill (dried)


  • Cucumber seeds may be removed by slicing the cucumber in half lengthwise and scraping out the seeds with a spoon.
  • Shred cucumbers and drain excess liquid by spreading shredded cucumbers on a paper towel-covered surface. Allow to rest for 30 minutes after seasoning with salt. Place a layer of paper towels on top after 30 minutes and gently press to remove extra liquid.
  • Combine all ingredients in a medium mixing basin.
  • Allow 45 minutes for flavors to emerge. Season with salt and pepper to taste.


Tzatziki: A delicious souvenir from Greece


Creamy, thick tzatziki with a hint of dill. So refreshing! |

“Tzatziki: A delicious souvenir from Greece” a recipe for a classic Greek condiment that’s a little different from the ordinary. You will learn how to create a healthy version that’s easy to make and you can use as a topping on your favorite foods.. Read more about tsakisi sauce and let us know what you think.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.