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Greek Cucumber Yogurt Dip–Tzatziki

August 5, 2009

Perhaps you’ve tried Tzatziki at a Mediterranean restaurant before? I love it and was excited to discover how easy it is to make at home. This creamy, garlicky dip is best served chilled with toasted pita slices. Leftovers last a few days in the fridge (if it gets watery, just pour the water off the top and stir.)

1 cup plain Greek yogurt
3/4 cup shredded cucumber (about 1 medium cucumber)
2 teaspoons fresh lemon juice
fresh garlic cloves, minced
Fresh ground black pepper, to taste


  • Peel cucumber.
  • Shred cucumber into a bowl using a cheese grater.
  • Using paper towel, press out all moisture from shredded cucumber.
  • In a separate bowl, combine yogurt, lemon juice, garlic and black pepper. Mix until combined.
  • Fold in shredded cucumber.
  • Chill at least 2 hours before serving, allowing flavors to combine.
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2 Responses to “ Greek Cucumber Yogurt Dip–Tzatziki ”

  1. mollyanne23 on June 9, 2010 at 12:48 am

    Made this last night and it turned out delicious! Another winner from KP :-).

    • KP on June 9, 2010 at 9:40 pm

      Glad you liked it Molly–isn’t it refreshing?? Thanks for all your comments :)

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