Brandon Kester

My thoughts and projects

Tzatziki Sauce

10 Feb 2019

I love making a big batch of this tzatziki sauce because it can be used in so many different ways. I use in pitas, as salad dressing, as a veggie dip, and as a topping for baked potatoes. It’s a really versatile sauce!

Tzatziki sauce in bowl with carrots in background

Active time Rest time Total Time
20 minutes 1 day About 1 day


  • 32 oz plain Greek Yogurt
  • 2 medium Cucumbers, peeled and shredded
  • 6 cloves Garlic, pressed
  • 4 fl. oz. Olive Oil
  • 2 medium Lemons, juiced
  • 2 tsp. Dill
  • Kosher Salt
  • Fresh ground Black Pepper


  1. In a large bowl add the olive oil and pressed garlic.
  2. Add the lemon juice and lightly whisk together.
  3. In a separate shallow bowl use a fine cheese grater to shred the cucumber. Put the shredded cucumber in a kitchen or tea towel to remove most of the liquid. Allow a few minutes to drain.
  4. In the first bowl add the greek yogurt, dill, salt, and pepper.
    Whisk the ingredients together and adjust the seasonings to your preference.
  5. Using a spatula fold in the shredded cucumber until evenly distributed.
  6. Place in a storage container and refrigerate for about a day. This will allow the garlic to mellow out and the flavors to meld together.


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