Tzatziki (My New Roots)

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From the Vitality Food Feature ‘A Tale of Two Cookbooks‘.

(Makes 1 cup)


  • 1 cup thick yogurt (Greek-style works well, or strained goat or sheep yogurt)
  • 1/2 English cucumber, unpeeled
  • 2 Tbsp cold-pressed olive oil
  • 1 to 2 garlic cloves, minced
  • 2 Tbsp minced fresh dill
  • Freshly squeezed juice of 1/2 lemon
  • Fine sea salt and freshly ground black pepper

1) Put the yogurt in a large bowl. Grate the cucumber into a separate bowl and squeeze out as much liquid as possible.

2) Add the squeezed cucumber to the yogurt.

3) Add the olive oil, garlic, dill, and lemon juice, and fold to combine; season with salt and pepper.

4) Chill in the refrigerator for at least 1 hour before serving, to allow the flavors to combine.

5) Store any leftovers, covered, in the fridge for up to 2 days.

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