Aug 1, 2011

Tzatziki sauce

On our recent visit to Greece, we enjoyed the local yogurt dip, tzatziki, quite a bit! It was so garlicky and deliciously light with cucumbers. I brought some powdered mix home with me, mixed it with yogurt, and it was very good.

Then I found this recipe in Salon ezine, and I'm posting it in honor of my travel mate Laurena, who loved it the most. The method of draining the yogurt will give it a nice, creamy consistency. I hope you enjoy this light and nutritious summer dip!

Michelle's tzatziki sauce
Time: 2½ hours


You will need

  • 1 yard of cheesecloth
  • Rubber band
  • Dowel or chopstick
  • Large sauce pot
  • Mixing bowl


  • 4-lb. tub of yogurt
  • 1 large cucumber
  • 4-5 cloves garlic (pressed)
  • 2 tablespoons red wine vinegar
  • Dill to taste
  • Salt to taste
  • Olive oil


  1. Spread cheesecloth on a flat surface.
  2. Remove top from yogurt container. Take container and turn it upside down onto cheesecloth. Lift away container. Wrap yogurt in cheesecloth. Seal top of cheesecloth with a rubber band.
  3. Stick chopstick or dowel through top of cheesecloth and suspend the bundle over an empty pot. Let drain for two hours.
  4. Meanwhile, grate cucumber and squeeze liquid out. Press garlic.
  5. After yogurt has drained, dump the resulting cheese into a bowl. Add garlic and vinegar. Stir.
  6. Add dill and salt to taste and drizzle with olive oil.
Serve with dolmas, falafels, or simply pita bread!