• 1 quart full fat Greek yogurt
  • 1 large cucumber
  • 3 cloves garlic, peeled and minced
  • 1 lemon, zested and juiced
  • 1 bunch dill
  • 1 tablespoon kosher salt


  1. Place a clean, non-terrycloth dishtowel into a mesh colander. Pour yogurt into dishtowel and allow to strain for at least 15 minutes. In the meantime, prepare remaining ingredients.
  2. Peel cucumber. Slice lengthwise and use a spoon to gently scrape out all seeds. Roughly chop. Place into another colander over sink and sprinkle with Kosher salt to remove extra water.
  3. While yogurt and cucumber drain, mince garlic, zest and juice lemon, and finely chop dill.
  4. When all ingredients are ready, combine everything together into the bowl of a food processor Pulse until cucumber is finely chopped and mixture is smooth. Taste for lemon as well as salt.
  5. Refrigerate for at least 1 hour prior to serving โ€“ but tzatziki only improves with time! Allow to sit for a good 12 hours to reach full deliciousness.


  • Mint makes another very traditional ingredient and is great in addition to the dill.
  • Full fat yogurt can be replaced with partial fat. The draining process can also be skipped, but generally with tzatziki, the thicker it is the better.
  • Under no circumstance should bottled lemon juice be used.