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Tzatziki (Greek Yogurt Dip)


2 cups Greek yogurt

1 small cucumber (approx. 1/2 lb), peeled, seeded and grated (or finely cut)

1 clove garlic, pressed

1 tablespoon olive oil

1 tablespoon fresh dill or mint, finely chopped

Optional – 1 cup verdolagas (chopped)

Salt and pepper to taste


Mix all ingredients together and refrigerate. Serve cool, drizzled with a bit of good quality olive oil if desired. Use as a dip with pita bread or as a side dish with grilled meats and vegetables.

Submitted by Philippe Waterinckx, Tucson CSA