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Used as an appetizer sauce by Canadians, traditionally tzatziki was made with cucumbers, garlic and full fat sheep or goat’s milk strained yogurt. Using 1% or even fat free yoghurt and draining it will leave you with no yoghurt to speak off. So always get the highest fat content yoghurt for tzatziki, also it is a good idea to add some full fat sour cream to the mix. Depending on tastes, fresh dill, parsley or sometimes mint is added. For a mellow garlic flavour, add roasted garlic instead of raw. Tzatziki will keep for a few days in the refrigerator, but if you make it with low fat content ingredients you may have to drain off some water and stir it up each time you use it. I didn’t have to, I used Greek Krema.

1 cup 11 % plain yoghurt
1/2 cup 14% sour cream
1 Tbsp fresh lemon juice
1 Tbsp extra virgin olive oil
1 Tbsp grated garlic
1/2 English cucumber, grated

• Peel and slice the cucumbers first.
• Transfer into a sieve and press out all the juices. Set aside.
• Peel the garlic cloves and cut off the woody ends.
• Grate them on the smallest grater and set aside.
• In a small bowl, combine the yoghurt, sour cream, lemon juice.
• Add salt to taste.
• Add the grated garlic.
• Fold in the well-drained grated cucumbers.
• Wrap it up well and place in the fridge for the night. This will combine the flavours and will taste extraordinary the following day.


  1. It looks delicious! I often make tzatziki with kefir and I like to add dill (but then it becomes a Bulgarian, very similar sauce...).

  2. Ya, it would good with kefir. I love how people repeat recipes without trying them out first. This business with draining the low fat yoghurt is a good one. You just know they never tried it.




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