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Tzatziki Yogurt and Cucumber Dip

Serves 16
Time 48 hr 25 min
Serve this cool and creamy dip with toasted pita triangles, on steamed vegetables or as a sauce alongside grilled kabobs.
Ingredients
  • 1 large cucumber, peeled and halved lengthwise
  • 1 teaspoon fine sea salt
  • 14 ounces Greek-style plain yogurt
  • 2 cloves garlic, finely chopped
  • 1 tablespoon chopped fresh dill or fresh mint
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon ground white pepper
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Method

Scrape out cucumber seeds with a small spoon and discard. 

Grate cucumber into a medium bowl. 

Sprinkle with salt and refrigerate 15 minutes. 

Squeeze and drain off any excess water and stir in yogurt, garlic, dill, oil, vinegar, and pepper. 

Refrigerate for at least 2 hours to blend flavors. 

Season with additional salt and pepper, if desired.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 large cucumber, peeled and halved lengthwise
  • 1 teaspoon fine sea salt
  • 14 ounces Greek-style plain yogurt
  • 2 cloves garlic, finely chopped
  • 1 tablespoon chopped fresh dill or fresh mint
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon ground white pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.