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Serves: 2 adults and 4 kids 

Time: about 10 minutes



  • 1 cup greek yogurt (you can use regular plain yogurt but it won't be as good, or you can use 1/2 cup greek yogurt and 1/2 cup sour cream)

  • 2 teaspoons dry dill weed (not dill seed!) - you can use 2 tablespoons fresh dill leaves instead for better flavor!

  • 2 garlic cloves, mashed

  • Juice from ½ of a lemon (make sure you don't get any lemon seeds in the sauce)

  • ¼ teaspoon salt (add more at the end if you want it saltier)

  • 1 cucumber (preferably an english cucumber, but regular is fine)

  • pita or naan bread for dipping (I like "stonefire" bread in the deli section of the grocery store)



  1. In a medium sized bowl, whisk together 1 cup yogurt, 2 teaspoons dill weed, 2 garlic cloves, lemon juice and 1/2 teaspoon salt.

  2. Peel the cucumber.  Cut it in half the long way and scoop out the seeds. Cut it into squares as small as you can make them.  If you don't like chopping, just grate the peeled cucumber with a cheese grater.  Add the cucumber to the yogurt bowl.

  3. Peel the garlic.  Chop as finely as you can and mash with the side of your knife to make a paste, OR use a garlic press to press the garlic.  Add garlic to the yogurt bowl.

  4. Stir everything together.

  5. Serve with hummus, fresh veggies and pita/naan bread.  For a complete meal, I like to serve tzatziki with hummus and tabbouleh.

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