Ridiculously Easy Tzatziki

I have a deep and abiding love for Greek food.  I think feta goes with everything, and I love that the ingredients are usually simple.  I could live on pita triangles, feta and this tzatziki dip, especially in the summer when it’s too hot to turn on the stove.

I made this on Wednesday night when Sally J. came over to get boozy with The West Wing season 1 finale, which we’re both going to have to watch again because we got caught up talking about how impossibly attractive Rob Lowe is and how Toby is Eeyore.  This dip makes Rob Lowe even cuter, I swear on my official Persephone unicorn.  It’s also relatively good for you, and full of great summer flavors.


Note: These are all guesses, I mix in stuff until it tastes right.

4 English (seedless) cucumbers, you can use two run-of-the-mill cucumbers, seeds and all, but I like the flavor of the English cukes.  They’re a little bit sweeter and sassier than regular cucumbers.

2 containers plain Greek yogurt, 10-12 oz total.  I use Fage 2%, because it’s super thick and rich.

1 Tbsp sour cream

Handful of fresh dill, minus the stems

Handful of fresh chives

Two cloves garlic, diced up fine or put through a garlic press.  I’ve used garlic powder or garlic pepper when I haven’t had fresh around, and it works fine.  The garlic flavor isn’t as fresh, but it gets the job done.

Juice of 1 lemon and 1 lime

block of feta, cubed

salt and pepper

If you have a food processor, this is really simple.  Dump all of the above in, pulse until the big chunks are chopped, then mix the hell out of it, until it’s fluffy.

If you don’t have a food processor, your dip will be a little more chunky, but still delicious.  Finely chop all of the solid ingredients; whisk together the juices, sour cream, yogurt and garlic, then fold in the solids.  You can grate the cucumber on a box grater, but it’s messy and a real PITA if  you use cukes with seeds.

Serve with pita bread, either warm or at room temperature.  We ate it with a side of cheese, fruit, tortilla chips and queso, and washed it down with a magical blue vodka drink I found at the grocery store.

Here’s a pic of the finished product, after we ate a few inches off the top.

By [E] Selena MacIntosh*

Selena MacIntosh is the owner and editor of Persephone Magazine. She also fixes it when it breaks. She is fueled by Diet Coke, coffee with a lot of cream in it, and cat hair.

4 replies on “Ridiculously Easy Tzatziki”

I usually buy my tzatziki from the lebanese grocery store, it’s more like a thick, garlicky mayo. I just made your version and it was like cucumber foam , light and liquid . Did I do something wrong, you think ? Or are there more than one version of tzatziki , depending on the region ?

Mine usually comes out pretty dense, but still liquid-esque, like half-set pudding. (It’s hard to describe things in between states of matter…) I’m guessing either there was too much water in your cukes, or your yogurt wasn’t thick enough? I’m not sure of the origins, I have the recipe on a notecard, I think I copied it down at a party. It’s not nearly as thick as the tzatziki I’ve gotten at Greek restaurants, but it’s not as thin as you describe, either.

I’m definitely going to be making this. I love to cut a pita open and stuff it with cold chicken and lettuce and use tzatziki like a mayo.

I’m actually going to a greek festival tomorrow which means I will be doing nothing but eating

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