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Dorie Greenspan’s Tzatziki

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Dorie Greenspan’s classic Greek Tzatziki Sauce is a versatile condiment that’s super simple to prepare. Use as a dip, sauce or even a salad dressing!

Tzatziki in a square white bowl with a sprig of dill

Dorie Greenspan’s Tzatziki

This Friday, the French Fridays with Dorie crew and I packed our bags and took a journey out of France and into Greece to nibble on veggies with a light and summery cucumber and yogurt dip. Tzatziki is a simple recipe composed of Greek yogurt, minced cucumber, lemon, garlic, dill and mint. Refreshing and healthy, this tzatziki or Greek Yogurt Sauce is perfect for casual noshing on the patio before dinner yet gourmet enough to serve to company.

Tzatziki on a stack of white plates with fresh vegetables

How to Make a Greek Yogurt Sauce


  • Using Greek yogurt eliminated the step of draining the regular stuff, but both work well.
  • A cup of minced, salted then squeezed dry English cucumber was mixed with 2 cups of yogurt, 2 tablespoons of lemon juice, 1 tablespoon of extra virgin olive oil, minced garlic, dill and mint.
  • Dorie suggested using tzatziki to top sandwiches, burgers or even as the dressing for a tomato salad. I stocked up on lovely summer veggies and served it with crudites.
  • I found this rather bland at first try, so decided to give it some time in the fridge to allow the garlic, et al., to infuse into the dip. It was much improved hours later.

I’d use this tzatziki as a taming influence on a boldly flavored sandwich or as a dip for a spicy chip. I have never been a huge fan of tzatziki, so even though this certainly was an excellent recipe (my fellow Doristas will attest to that), I doubt I’ll be making it again any time soon…

PS…I left out the mint due to you know who’s food proclivities! But totally forgot that the cukes would also be a deal breaker!

Details of this recipe can be found in Around My French Table by Dorie Greenspan. For more entertaining inspiration, go to my Appetizer Recipes

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Tzatziki recipe image

Dorie Greenspan’s Tzatziki

A classic Greek yogurt sauce with garlic, herbs and yogurt

  • Author: Liz Berg
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups 1x
  • Category: Condiment, Dip
  • Method: Draining, Mixing
  • Cuisine: Greek


  • 2 cups greek yogurt or regular yogurt, drained overnight in a colander lined with cheesecloth over a bowl
  • 1 cup coarsely grated cucumber (seedless)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 23 garlic cloves (split, germ removed and minced)
  • 2 tablespoons minced fresh dill
  • 2 tablespoons minced fresh mint
  • Salt and pepper to taste


  1. Grate cucumber, add ½ teaspoon salt and let it sit for 30 minutes. Drain well and add it to a bowl together with the yogurt.
  2. Add the rest of the ingredients, mix well, check for seasonings and serve cold.
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59 comments on “Dorie Greenspan’s Tzatziki”

  1. Ha! Ha!.. deal breakers. You remembered the mint.. not the cucumbers. Cooking for your family is somewhat cooking for mine… You have to always keep all their “deal breakers” in mind too. I really like tzatziki…. but it has to be bold in flavor with the garlic. I love how creamy yours looks. 🙂

  2. It is so nice that Greek yogurt is readily available now so that we don’t have to strain the yogurt anymore. Tzatziki is one of my favorite sides when preparing a Greek meal.

  3. Look at that dollop of feathery, fluffy, velvety, smooth dip!
    Thank you for introducing me to this lovely idea. Fitness-freaks like me would fall in love with your dip right-away, I bet 🙂

  4. You did such a lovely job by pairing this with those gorgeous veggies. I just had photos of Naan when I made mine and it didn’t quite “pop”. Makes the dish much more photogenic and your pics are great ! Too funny about pleasing all the taste testers 🙂

  5. Lizzy,
    I love Tzatziki. I’ve never made it but I’d love to try it.

  6. Sorry I’m so late to the party, but my weekend was so busy with showers and birthday parties. Your tzatziki looks delicious…I really enjoyed this! However, I was the only one eating it!

  7. I finally got to this one and what I didn’t use for my lunch I ended up eating with a spoon. So good. Cukes are a dealbreaker too? Really? Even in cocktails?

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