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Yogurt Dip with Garlic, Mint and Dill

This tangy dip is called tzatziki in Greece, home to some of the best yogurt in the world. Here, it is used in a heady mixture that can be served as a dip with wedges of pita bread.


  • 2 cups plain yogurt (store-bought or homemade)
      (see related recipe at left)
  • About 1/2 English (hothouse) cucumber, peeled,
      halved and seeded
  • Salt, to taste
  • 4 garlic cloves, mashed in a mortar or minced
  • 1 Tbs. chopped fresh mint
  • 1 Tbs. chopped fresh dill
  • 1 Tbs. extra-virgin olive oil
  • 2 to 3 tsp. fresh lemon juice


Line a sieve with cheesecloth and place over a bowl. Spoon the yogurt into the sieve and let drain in the refrigerator for 4 hours.

Meanwhile, using the large holes on a handheld grater-shredder, grate enough cucumber to measure 1 cup. Spread out the grated cucumber on paper towels, salt lightly and let drain for 15 minutes.

In a bowl, combine the yogurt, cucumber, garlic, mint, dill, olive oil and lemon juice, to taste. Stir to mix well, then season with salt.

Transfer to a bowl and serve.
Makes about 2 cups; serves 6.
Adapted from Williams-Sonoma Lifestyles Series, Small Plates, by Joanne Weir (Time-Life Books, 1998).