Tzatsiki or yoghurt dip the way my late yia yia made it from her earliest days in Greece. Although we prefer to say Hellas.


  • 1/2 kilo strained yoghurt (best if done yourself but you can buy good ones ready made, DODONI is best)

  • 1 cucumber (if it is not included then the recipe is incomplete; home grown best)

  • 3 or more cloves of garlic, to taste (depends on your taste buds)

  • Salt (I prefer sea salt) to taste

  • Extra Virgin olive oil

  • Vinegar to taste (usually white)


  • 1.

    Grate the garlic and mix it with salt and vinegar. Peel the cucumber, grate it and squeeze it until all its own water is removed. Put the yoghurt into a bowl and add the cucumber into it. Then mix the yoghurt with the mixture of grated garlic. Mix it up until all the ingredients are well mixed.

  • 2.

    Add some oil. Yoghurt dip can be served in a normal temperature but it is rather preferred cold.


Eat with home made hot garlic bread, fetta cheese, large Kalamata olives and enjoy with some Retsina.

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