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How to Make Tzatziki (with Pictures)

How to Make Tzatziki (with Pictures)

Jennifer Levasseur

Co-authored by:

personal chef

This article was co-authored by Jennifer Levasseur. Chef Jennifer Levasseur is a private chef and owner of The Happy Cuisiner, located in Breckenridge, Colorado. She has over 12 years of culinary experience and specializes in mountain and contemporary rural cuisine. In addition, she can design dishes and modify menus to accommodate dietary restrictions such as gluten-free, vegan, vegetarian, carnivore, and dairy-free diets. In addition to a bachelor’s degree in marketing and management from the University of Houston, Chef Jennifer has associate’s degrees in culinary arts and baking and pastry arts from Houston Community College. This article has been viewed 77,256 times.

Co-author: 15

Updated: March 11, 2023

Scene: 77,256

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To make the tzatziki, first peel 1 cucumber. Remove the seeds, then cut the cucumber into ¼-inch (.6 cm) pieces. Peel and crush 1 clove of garlic. Then, combine the cucumber and garlic with 1 cup (245 grams) of Greek-style plain yogurt in a medium bowl. Chop 2 Tbsp (30 g) of fresh dill, then add it to yogurt along with 2 Tbsp (30 ml) of freshly squeezed lemon. Season the mixture with ½ tsp (2 g) kosher salt and ¼ tsp (1 g) freshly ground black pepper. Finally, taste the sauce to see if it needs more seasoning, such as lemon or salt. Serve the sauce with toasted pita or pita chips of your choice, garnished with more fresh dill. For more tips, including how to make chunky tzatziki, keep reading!

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