The Washington Post

Garlicky Tzatziki

Garlicky Tzatziki 3.000

Sarah L. Voisin/The Washington Post

Washington Cooks Aug 24, 2011

The differences between this rather creamy sauce and other versions make it a standout. Dill is not used. The cucumber is finely diced, and as much moisture as possible is extracted before it is added to Greek yogurt.

Serve with grilled meats.

Make Ahead: If you wish to make this a day in advance, use the lesser amount of garlic. Taste just before serving and add garlic if needed. The tzatziki can be refrigerated for up to 2 days.

Servings: 3 cups
  • 17.6 ounces (1 large container) Greek-style yogurt, preferably Fage brand
  • 1 to 2 teaspoons finely minced garlic
  • One 6-inch cucumber, peeled, seeded and cut into small dice, then squeezed in a few layers of paper towels to extract as much moisture as possible
  • 1 tablespoon good-quality red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1 tablespoon extra-virgin olive oil, preferably Greek

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Combine the yogurt, garlic (to taste; see headnote), cucumber, vinegar, salt and oil in a medium bowl, stirring to incorporate.

Serve right away, or cover and refrigerate for up to 2 days.

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Recipe Source

From Demetri Tsipianitis of Rockville.

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per tablespoon serving: 15

% Daily Values*

Total Fat: 2g 3%

Saturated Fat: 1g 5%

Cholesterol: 5mg 2%

Sodium: 25mg 1%

Total Carbohydrates: 1g 0%

Dietary Fiber: 0g 0%

Sugar: 1g

Protein: 0g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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