Tzatziki Recipe | Greek Recipes | PBS Food

This tzatziki recipe appears courtesy of The Greekfest in Phoenix, AZ. Watch a review of this restaurant from Check, Please! Arizona.


Yield: 2-4 servings (keeps for about 1 week)


  • 2 cloves garlic
  • 8 tablespoons of extra virgin olive oil
  • ½ teaspoon of oregano
  • ½ teaspoon of sea salt
  • 1 teaspoon of freshly ground pepper
  • 24 ounces of Greek plain yogurt (or strained plain yogurt)
  • 2 unwaxed cucumbers (seeded and grated and strained)
  • 1 bunch of fresh dill or mint (or both)
  • Juice of 1 lemon


  1. Preheat oven to 350 degrees
  2. In a small sauce pan place 2 garlic cloves with 4 tablespoons of water together with ½ of the extra virgin olive oil and boil slowly until the garlic softens. Drain the mixture, (through a small strainer) and crush the garlic with a spoon together with the salt, pepper, and oregano. You now have a garlic paste; set it aside.
  3. Wash and cut cucumbers in half then take the seeds out; grate them or chop them very small, “julienne” style and squeeze as much liquid out as possible – this keeps the tzatziki thick.
  4. In a large bowl, mix the yogurt, garlic paste, cucumbers, chopped herbs and the remaining 4 tablespoons of extra virgin olive oil with the lemon juice. Mix slowly so that the cucumbers are not crushed further.
  5. Refrigerate for about 1 hour and serve.
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