Tori Avey |
  • Yield: 1 1/2 cups


1 1/2cups plain low-fat Greek yogurt
1pound Persian or English cucumbers, peeled and seeded
3tablespoons extra virgin olive oil
1tablespoon fresh chopped mint or dill
1clove garlic, crushed (or more to taste)
1tablespoon fresh lemon juice (or more to taste)
1/4teaspoon salt (or more to taste)
Fresh mint sprig for garnish (optional)


  1. Strain the Greek yogurt for 2-3 hours in the refrigerator. If you’d prefer to use plain yogurt and not Greek, you’ll need to strain it for 14-15 hours to get the right consistency. (If you don’t know how to strain yogurt, you can find instructions here: How to Strain Yogurt.)
  2. Pulse the cucumbers in the food processor or hand chop to desired texture. I like them chopped small, but not minced. Bigger chunks will result in chunkier tzatziki. It’s a matter of preference. You can also grate them, if you prefer.
  3. Cut out an 18-inch rectangle of cheesecloth and fold into two layers. Place chopped cucumbers in the center of the double-layered cloth. Gather up the cheesecloth and twist at the top to form a bundle.
  4. Squeeze the bundle several times over the sink, twisting the bundle tightly to get rid of as much liquid as possible. If you don’t have cheesecloth, use a thin dishtowel instead.
  5. Place strained yogurt in a medium mixing bowl. Add the drained cucumber pieces from the cheesecloth to the bowl along with the olive oil, chopped fresh mint or dill, crushed garlic, lemon juice, and salt.
  6. Use a fork or whisk to blend the ingredients together.
  7. Taste the tzatziki; add more garlic, lemon juice, or salt to taste if desired. Serve cold. Store in the refrigerator.

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