Food, Wine, Rock & Roll

Part food blog, part jam session

I found this recipe when I first made Souvlaki because they are meant to be served together.  However, I have since discovered that it goes well along side other Greek/Mediterranean/Middle Eastern dishes, as well as on its own as a dip with pita bread or flat bread.  The shredded cucumber in the dish makes it incredibly refreshing, the crushed garlic gives it a hint of spicy bite, and the yogurt smooths all the flavors out.  This dish is a little more involved and takes a bit of planning ahead.  However, it can be kept refrigerated for up to a week and makes a nice afternoon snack when you are looking for something a little different.


  • 1 cup plain low or no fat Greek yogurt
  • 1 teaspoon crushed garlic
  • 1/2 teaspoon course salt
  • 1 cucumber, peeled, seeded and grated on large holes of grater
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon olive oil


Drain yogurt for 1 hour in a cheesecloth-lined strainer to remove some of its water.

Sprinkle 1/4 teaspoon salt over the grated cucumber and drain, 10-15 minutes, to extract excess water.

In a bowl, combine the yogurt, garlic, and 1/4 teaspoon salt.  Add drained cucumber to yogurt, along with pepper, and mix well.

Cover and refrigerate until chilled, about 1 hour.

Drizzle with olive oil.

2 Responses to “Tzatziki”

  1. Carrie says:

    I see spanokopita in one of these pictures. Please tell me you’re going to post a recipe for that too?!?!? By the way, made your angel hair with balsamic tomatoes the other night and it was a big hit with all of us! Thanks! :)

  2. Marsha says:

    What a clever practical website!!!! You should make this your side business….
    Your Mom and I had lots of Tzatziki on the cruise!!!
    Love your pictures and recipes… will try some when the “gang” comes home!!

    Take care of you and yours!!!

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