Recipe: Tzatziki

I’ll give you this – I’m not usually a big fan of sauces. At least making them… it’s a bit of a pain, if I’m being honest. Especially without a food processor – my patience chopping up little herbs and mixing or mashing by hand is practically zero. But in a Greek-fuelled haze, I decided that I was missing the taste of a good homemade Tzatziki. Luckily Ina Garten and Smitten Kitchen had just the helpful hand I needed to make my dreams into reality (and all of my meal Greek-themed for a week plus).


  • 14 oz full fat greek yogurt
  • 1 cucumber
  • 1/4 cup sour cream
  • 3 tbsp lemon juice
  • 1 tbsp fresh dill
  • 1 1/2 tsp minced garlic
  •  2 tsp salt
  • 1/2 tsp pepper
  1. Start out simple and deal with the only food prep you need to actually do: the cucumber. You can chop it up and use your food processor if you have one, or if you’re like the rest of us: use a grater.
  2. Squeeze out excess water. You can use a cheese clloth or honestly just your hands to get the water-less cucumber as dry as you want
  3. Place that in a bowl and add in the yogurt and sour cream.
  4. I would recommend getting some freshly squeezed lemon juice but store bought is just as good – throw that in, mince your garlic, toss it in along with dill, salt and pepper – mix together and you’re done.

I like to eat this with practically everything – but right now my favorite lunch is tossing together some chicken, veg and potatoes with tzatziki and red cabbage for a gut-healthy protein health burst in the middle of the day. Would recommend.

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