From:  Mark McAndrews



1 qt plain yogurt

1 Tablespoon olive oil

1 medium cucumber, peeled & grated

salt and freshly ground black pepper to taste

4 medium cloves garlic, minced or pressed

 dill or mint to taste




 Fresh lemon juice, if desired



Instructions:  Line a colander with cheese cloth and let the yogurt drain for 4 hours (the consistency will approach that of a soft cheese). While the yogurt is draining, grate the cucumber and place in a colander to drain. Combine all ingredients and chill.


Mark advises to be careful with raw garlic, as it can really pack a punch -- it's best to start with 2 or 3 cloves and adjust to your taste. Some recipes replace the dill weed with mint. Another common addition is a squeeze or two of lemon juice.


This is a recipe from is used various ways in Greek cooking. It is often the sauce on gyros, is served as a condiment w/ roasted lamb and is also used as a dipping sauce. Rub some pita bread with a little olive oil and heat it in a skillet for a few minutes, cut the pita into wedges and load them up with Tzatziki. Grilled pita with Tzatziki and some fresh fruit makes a great lunch on a hot day.