Tzatsiki – heaven in a bowl!

So now that I’m back in the UK (cryyyyy) it’s time to start cooking for myself again. I asked myself, where should I start? The answer… What better way to combat the holiday blues then by eating our Canadian friends favourite food: Greek Tzatsiki. 

Now, at the bottom of this page, you’ll find the method/ingredients to make it yourself if you’re interested, it isn’t complex at all, so if you’re looking for a homemade dip for a party or just for a light snack, this is something for you. 

The thing to remember with this dish is that it tastes better after it sits a while, some people leave it for a couple of hours and some people leave it over night. I’ve eaten four day old Tzatsiki and it was unreal, though it was kept right!

Also, don’t make the same mistake I did first time, straining your cucumber is very important for consitensy!!! I didn’t do it, and I ended up with an awful lot of cloudy water at the bottom and it didn’t look nice at all 😞

Tzatsiki has a very crisp, almost spicy flavour if you eat it as soon as it’s made, from the fresh garlic, but with it being yogurt based, it’s got a lovely creamy consistency. If you leave it to sit overnight, however; the ingredients infuse with the yogurt and soften, making every bite a taste sensation and an easier eat.

This is can go with anything and is beautifully refreshing on a hot day. It goes best with pitta bread,at it with Pita bread or breadsticks and crackers too, or carrot and celery sticks. If it dips, it goes πŸ˜‰


  • 150g Greek yogurt
  • 50g chunk of cucumber
  • 1 clove of garlic
  • 1/2 tbsp of dill


  1. Strain the Greek yogurt using a cheesecloth to remove any excess water
  2. Grate cucumber using a cheese grater and press between paper towels until all excess water is removed
  3. Use a fine grater to grate the garlic clove
  4. Add the cucumber, garlic and dill to the yogurt and mix well 
  5. Leave to sit for at least 24 hours in a sealed container or in a bowl covered with tin foil.

Some people chose to add a splash of olive oil, this isn’t something I do personally. 

Also, while Greek Tzatsiki typically uses dill, you Americanise it by using mint or parsley instead.

Well thanks for stopping by and I hope you enjoyed it. Happy dipping!! πŸ’œ



One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s