Traditional Greek Tzatziki from Vefa’s Kitchen

By Mieke

Sorry hummus but tzatziki is probably my favorite dip of all time. Though I’m not sure if it’s a dip, a sauce or a spread. I’ll drink it by the bucketload either way.

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I used to think tzatziki was hard to make until a Greek co-worker told me it was easy. The tricks are not grating but cutting the cucumber and adding olive oil, lots of it.

This recipe hails from Greece The Cookbook, previously released as Vefa’s Kitchen, and has got you ready to dip in no time, great with pita bread, chips, fish or (mushroom) gyros.

Classic Greek tzatziki

Dorothy Porker
A classic recipe for Greek tzatziki from Vefa's Kitchen.
Prep Time 10 minutes
If you're making Greek yogurt from scratch 6 hours
Course Appetizer, Dip, Sauce, Side dish, Spread
Cuisine Greek
Servings 2 - 4 people


  • Strainer, if making Greek yogurt from scratch
  • Cheese cloth, see above
  • Bowl x2, 1 if you're not making Greek yogurt from scratch


  • 3 c - 750 ml Greek-style yogurt or plain, strained in a cheese cloth for 6 hours
  • 1 cucumber peeled and finely chopped
  • 3-4 cloves garlic peeled and finely chopped
  • 1/4 t - 1.5 g salt
  • 3-4 T - 45-60 ml olive oil
  • 3 T - 45 g dill finely chopped


  • Mix together 3 c - 750 ml Greek-style yogurt with 1 peeled and finely chopped cucumber, 3-4 finely chopped cloves of garlic, 1/4 t - 1.5 g of salt, 3-4 T - 45-60 ml olive oil and 3 T - 45 g of finely chopped dill, cover and leave to cool in the fridge.


Tzatziki keeps for 2-3 days in a closed container in the fridge. 
Keyword cucumber, dips, greek, sauce, spreads, yogurt

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