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Prepare your workspace by placing a wet towel underneath a cutting board to prevent it from sliding.

Peel the English cucumber, leaving some peel on for a little more color. Shred the cucumber into a large mixing bowl using a grater.

Transfer the shredded cucumber to a fine-mesh sieve and press out excess water with a spoon or your hand to ensure the tzatziki isn't watery. Set aside.

Finely chop the fresh dill.

In the large mixing bowl (where the cucumber was initially grated), add the 32 ounces of Fage 5% Greek yogurt and 8 ounces of sour cream.

Add about 1/3 cup of the finely chopped dill to the bowl. Squeeze the juice of the two lemons into the bowl, using a sieve to catch any seeds. Add approximately 1 teaspoon of salt and 2 teaspoons of freshly ground black pepper (or white pepper). Drizzle a generous amount of olive oil into the mixture (eyeballed).

Stir all the ingredients thoroughly until well combined.

On the cutting board, smash and finely mince the 6 cloves of garlic. Ensure the garlic is minced very finely, avoiding large pieces.

Add the minced garlic to the yogurt mixture.

Mix again to incorporate the garlic. The tzatziki is good immediately but will have a fuller flavor if allowed to sit in the refrigerator for a few hours.

Cover the tzatziki and refrigerate for at least 2 hours to allow the flavors to meld and deepen.


Prepare your workspace by placing a wet towel underneath a cutting board to prevent it from sliding.

Peel the English cucumber, leaving some peel on for a little more color. Shred the cucumber into a large mixing bowl using a grater.

Transfer the shredded cucumber to a fine-mesh sieve and press out excess water with a spoon or your hand to ensure the tzatziki isn't watery. Set aside.

Finely chop the fresh dill.

In the large mixing bowl (where the cucumber was initially grated), add the 32 ounces of Fage 5% Greek yogurt and 8 ounces of sour cream.

Add about 1/3 cup of the finely chopped dill to the bowl. Squeeze the juice of the two lemons into the bowl, using a sieve to catch any seeds. Add approximately 1 teaspoon of salt and 2 teaspoons of freshly ground black pepper (or white pepper). Drizzle a generous amount of olive oil into the mixture (eyeballed).

Stir all the ingredients thoroughly until well combined.

On the cutting board, smash and finely mince the 6 cloves of garlic. Ensure the garlic is minced very finely, avoiding large pieces.

Add the minced garlic to the yogurt mixture.

Mix again to incorporate the garlic. The tzatziki is good immediately but will have a fuller flavor if allowed to sit in the refrigerator for a few hours.

Cover the tzatziki and refrigerate for at least 2 hours to allow the flavors to meld and deepen.
