Tzatziki can be used in a variety of ways.  As a dip, or over grilled eggplant, for example…I have used it as a spread in a sandwich rather than mayonnaise.  Make it up a couple of hours before you plan to use it so the flavors blend.  It can be stored in the refrigerator several days.  HOWEVER, if you use it as a dip and it sits out catching the breeze for a while, you might not want to store it in the frig for several days.  Bacteria does multiply even in a cold environment!!!



  1. 1 cucumber
  2. 2 cloves garlic, minced
  3. 1 teaspoon lemon zest, optional
  4. 2 tablespoon lemon juice
  5. 1-tablespoon dill or
  6. 2 teaspoons mint &
  7. 2 teaspoons dill
  8. 2 cups (1 pound) 2% Greek yogurt
  9. a bit of freshly ground pepper
  10. salt to taste



  1. Cut the cucumber in half and seed. Cut in half again so you have 4 pieces. Sprinkle with salt & set aside on a dish for 20
  2. Peel the garlic cloves,
  3. If using lemon zest, using a zester take the zest from the lemon you will squeeze.
  4. Squeeze the lemon
  5. Measure out the dill or if using a combination dill/mint,
  6. Rinse the cucumber, dry well with a paper towel trying to squeeze as much of the moisture out.
  7. Toss the cucumber pieces, garlic, lemon zest (if using), dill (or dill & mint) into a food processor a minute or so until it is well blended.
  8. Combine with the mixture with the yogurt, stirring until well blended.
  9. Refrigerate for a couple of hours before using so the flavors will blend.


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