I channeled my inner Mediterranean this week and whipped up some fresh tzatziki to go with some yummy pita and frozen falafel I picked up on my Trader Joe’s run.

DF Denisse (who really is of Greek descent and not just a poseur like I am) told me how easy it is to use up an extra cucumber with just a couple of ingredients I already had on hand to make tzatziki.

Tzatziki is a refreshing yogurt-based dip made with shredded cucumber, salt, olive oil, garlic, and herbs.  Yep, that’s it.  And with just a few minutes’ work, you can have a dip as good as in a Greek restaurant.

Here’s what I did.

Greek Yogurt

I have plain Greek yogurt on hand so I used a five-ounce container.


My cuc was not as green and sweet as I like, so shredding it up and using it in a recipe took the bitterness out of it. 

I used my super-duper Pampered Chef grater and yep, I took off a hunk of my palm.  It’s the tiniest little wound, but I bled like a stuff pig for the next half hour.  I had to make my recipe with a paper towel bandage waiting for the bleeding to stop long enough to dress it.  MASH unit in my kitchen.


I skipped the garlic.  I’m not tolerating it lately and didn’t want a flare up.  I recommend using a clove though.


I used avocado oil because it’s open and on hand.  I love that stuff.

Lemon juice

I juiced a tiny more than the tablespoon I should have used.  And it’s a bit too sour.  Even for me.  And that’s saying a lot.  Don’t use more than 1 tablespoon.


I don’t have fresh, but used about ½ tablespoon of dried dill and it tasted really good.

Slather this stuff on everything and enjoy!


Prep Time5 minutes
Total Time5 minutes
Servings: 2 Servings


  • 1 medium grated cucumber
  • 1 5- ounce container Greek yogurt
  • 1 tablespoon lemon juice
  • ½ tablespoon olive or avocado oil
  • 1 garlic clove grated
  • ¼ teaspoon sea salt
  • 1 tablespoon chopped dill or ½ tablespoon dried


  • Place the cucumber on a paper towel and gently squeeze out a bit of the excess water.
  • In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt and dill. Chill until ready to use. Tastes better the second day!

If you’re still enjoying summer where you are, give this recipe a try for a refreshing snack or meal.