Tzatziki is an essential component to any Greek or Middle Eastern menu; you can serve it as an appetizer with pita and sliced vegetables or as a condiment with your entree. It’s cool temperature and flavors help balance out the spicier flavors of Middle Eastern cuisine, like our Lamb Kofta recipe coming tomorrow. You can buy a pre-made version of this in any grocery store, but we prefer to make it ourselves because it takes just a few minutes to make and we can really control the flavors this way. Tate’s mom likes it with extra garlic and Tuck’s mom prefers it with extra lemon zest. 

Homemade Tzatziki 
Makes: 2 cups
Prep Time: 5 minutes     Total Time: 5 minutes 

Ingredients: 

• 1/2 cucumber, diced or grated 
• 1 cup plain whole milk yogurt 
• 1/3 cup fresh dill, packed and minced 
• zest of 1 lemon 
• juice of 1/2 lemon 
• 2 cloves garlic, minced 
• 2 tbs olive oil, separated 
• salt and pepper to taste 

Directions 

1. The consistency of the tzatziki is up to you. We prefer a chunkier version and dice the cucumbers; if you prefer a smoother version grate the cucumbers into a medium sized bowl. 
2. Add the yogurt, dill, zest and juice of the lemon, garlic, and 1 tbs olive oil to the cucumber mix. Season to taste with salt and pepper. 
3. Serve the tzatziki chilled to room temperature with a drizzle of olive oil over the top. Serve with crudite or pitas.