Mama Living Abroad

Tzatziki (Greek Yogurt Sauce)

Greece will always have a warm place in my heart. Is it the beautiful beaches? The food? The Mediterranean vibe? Probably all of these things… Once a year, the Saint Demetrios Orthodox Church in Seattle hosts a huge Greek Festival. Greek food, music, and traditional dancing, a full day of fun! If you will ignore the Seattleite weather, it almost feels like a visit to Athens. Everything is freshly made by members of the church community and served outdoors under a large tent. As you can imagine, this year, the festival has been canceled. So, until next time, I am making Greek food at home. Tzatziki is super simple to make and a hit at any get-together or potluck! Serve it as a dip or as a sauce – you cannot go wrong.

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Tzatziki (Greek Yogurt Sauce)

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  • 2-3 Persian cucumbers (or 1/2 an English cucumber)
  • 1 1/2 cups (300 ml) plain Greek yogurt or sheep yogurt (full fat preffered)
  • 2 tablespoons (30 ml) olive oil
  • 2-4 tablespoons fresh dill finely chopped
  • 1 tablespoons (15 ml) lemon juice
  • 1 garlic cloves crushed
  • 1/2 teaspoon salt


  • Grate cucumbers and place them in the center of the cheesecloth. Gather up the cheesecloth and twist at the top to form a bundle. Squeeze the bundle several times over the sink or a bowl to get rid of as much liquid as possible.
  • Transfer the cucumbers to a serving bowl.
  • Add the yogurt, olive oil, dill, lemon juice, garlic, and salt to the bowl, and stir to blend.
  • Let the mixture sit for a few minutes to allow the flavors to meld.
  • Taste and adjust flavors if needed. Keep refrigerated

Ways to use Trzatziki:

  • A dip for cut vegetables
  • A dip for bread/crackers
  • A drizzle over grilled vegetables or falafel
  • Salad dressing

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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

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