Greek flavours and Greek food are one of my favourite cuisines. Lemon and oregano are two of the main ingredients in Greek cooking. These flavours are so basic, and yet they can transform the simplest of foods into a mouth-watering masterpiece. Salt is also very popular, as it tends to help bring out the flavour of fresh meat such as lamb and fresh fish.

One of my favourite dips, Tzatziki is a traditional Greek yogurt dip and is normally used atop souvlaki or as a dip for veggies and pita bread. It makes leftover meat more appealing because you can bump up the flavour with this one simple dip.

One of the advantages of this tzatziki recipe is that you can change it to suit your family’s tastes. Tzatziki can be made with a variety of spices, including mint, parsley, or thyme. You can also add or remove as much shredded cucumber as you’d like- I like lots of cucumber in my dip to give it a summery, refreshing taste!

If you’re enjoying this taste of early spring like I am, clean off the BBQ, whip up some Souvlaki Seasoning and Marinade to go with this tzatziki recipe. If you’re not quite ready to BBQ, try my fellow Dairy Diva’s Oven-baked Crispy Greek Chicken instead.

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Prep Time
15 minutes
8 servings
Nutritional Info
Calories 30 kcal
Protein 5 g
Fat 0 g
Carbohydrate 3 g
Fibre 0.3 g
Sodium 309 mg
Calcium 62 mg
1 serving is approximately 1/4 cup (60 ml)
Source: Kelsie Gilks


1 1/2 cup (375 ml) 0% Plain Greek yogurt
1 cup (250 ml) shredded cucumber, patted dry with paper towel
2 tsp (10 ml) dried dill (or 2 tbsp- (30 ml) finely chopped fresh dill)
1-2 cloves garlic, minced
4 green onions, finely chopped (greens only)
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) salt, to taste


  1. Using a cheese grater, grate cucumber. Press into a collander or in paper towels to remove a much liquid as possible. If you don't remove the liquid, your dip will become runny as it sits. Set aside.
  2. In a medium mixing bowl mix all ingredients except lemon juice. Add lemon juice to taste.
  3. Store in the fridge for up to 5 days.


Read more by: Kelsie
Kelsie is the School and Agriculture Program Coordinator at Alberta Milk. She is a recent graduate of the University of Alberta, and a Professional Human Ecologist (think Home Economics). In her spare time, Kelsie enjoys trying new work outs at the gym, training with her Dragon Boat team, getting outdoors with friends and family, and experimenting in the kitchen.
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