Tzadiki Sauce… directly from Heaven

This delicious sauce is amazing on practically anything! Serve as a dip with pita chips, as a spread on sandwiches, on vegetables, and as a sauce with practically any chicken, meat, or fish, dish. Super easy to make yet adds a whole lots of flavor!

What You Need:

  • 1 pint plain Greek yogurt
  • 1 cucumber, unpeeled and seeded
  • 1/2 teaspoon salt or whatever is to your liking
  • Freshly squeezed juice of 1 lemon
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons minced (cut very finely) fresh dill
  • Pinch freshly ground black pepper

How to:

1. Coarsely cut the cucumber and toss it with the salt.
2. Add the cucumber to the yogurt.
3. Mix in the lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper.

Serve immediately if you’d like but, I find the more hours your keep allow it to chill in the refrigerator the more the flavors stand out.



  1. Rita Horsey09.30.13

    Thank you for your recipe for tzadiki. In my opinion, it was much too salty. I think that it would be better to start out with one TEASPOON of salt, then increase it as necessary. I added some more yogurt to make it edible. We are far from being a low-salt household so it is not that we are not used to eating salt.

    Thank you.


    • VK09.30.13

      Wow Rita! You are completely right! I am truly sorry for this bitter error! 1 Tablespoon is waaaaaay too much! That, unfortunately, and (at that this point I can make up a word) embarassingly, is a typo.
      -1 Teaspoon is absolutely the correct amount.
      Thank you so very much, for writing to me and letting me know. I am happy to hear that you are creative enough to have been able to fix it!
      Xoxo, VK