Greek Yogurt Dip and Cucumber Sauce (Tzatziki)

Looking to spice up a dish with a creamy, flavorful dip? Our Greek yogurt sauce is the perfect recipe whether you want to top off a dish with Mediterranean flavors or make a stand-alone dipping sauce that everyone will love. This delicious dip features our Cabot Greek Yogurt and fresh cucumbers for a healthy topping that works great with grilled kabobs, lamb, falafels or Gyros. Or put the sauce in a bowl, slice up some fresh pita, and watch it fly off the plate. Once the crowd has cleared, be sure to let us know how you enjoyed the dish or to share any tips on how to put an original variation on this cucumber yogurt sauce.

Geek Yogurt Dip

Greek-yogurt sauce has long been a favorite for Mediterranean food-lovers, and we are excited to share our recipe with you. The 2 cloves of garlic mix with the tablespoon of chopped dill to add tangy spice that perfectly complements the richness of our Greek Yogurt. The lemon juice and olive oil will add a bit of zesty flair. When all these spices are combined with the crunchy goodness of a fresh cucumber, it creates an intricate flavor that you’ll fall in love with. Our cucumber yogurt dip tastes so good, you’ll feel like you’re on an exotic Greek isle.


  • 2 medium cloves garlic
  • 1/4 teaspoon salt, plus more to taste
  • 1 medium cucumber
  • 1 cup Cabot Lowfat Plain Greek Yogurt or Cabot Plain Greek Yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon flavorful extra virgin olive oil
  • 1 tablespoon finely chopped fresh dill
  • 1/2 teaspoon ground black pepper


  1. Peel garlic and chop coarsely. Sprinkle with 1/4 teaspoon salt and mash into puree with blade of knife held sideways. Scrape into medium bowl.
  2. Remove ends from cucumber and peel. Cut in half lengthwise; scrape out and discard seeds. Coarsely grate cucumber flesh or mince finely with knife.
  3. Working over another bowl or sink, squeeze grated or chopped cucumber firmly to extract as much juice as possible; discard juice and add squeezed flesh to bowl with garlic.
  4. Add yogurt, lemon juice, olive oil, dill and pepper, stirring together well.
  5. Cover and refrigerate for at least 2 hours for flavors to blend. Add more salt if needed.
  6. Serve as dip with pita bread and fresh vegetables or as sauce for grilled lamb, chicken, beef or vegetables.

Yield: about 1 1/2 cups (1/4 cup per serving)

Recipe and photo used with permission from: Cabot Creamery Co-operative

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