Okay, you guys — this is BIG. Spiro makes the best tzatziki I’ve ever tasted in my life and he finally agreed to let me feature it on the site. He had two conditions. The first was that I had to showcase each step in detail and the second was that he got to make it and write the recipe with little to no interference from me or my team. I’m super pumped about this because his tzatziki is insanely good and you will win MAJOR points if you bring this to whatever soiree you attend. Just be sure to follow his instructions EXACTLY. He was very particular about every detail and I know that is what makes his tzatziki the best in the world. Does your man have a recipe he kills it at? Tell me in the comments below. (Also, be sure to show Spiro some love in the comments so he allows me to showcase more of his amazing Greek recipes!)

Only use European cucumbers! Peel each cucumber and cut in half, lengthwise. Scoop out the seeds in the center.

Grate the cucumber, medium on a short grater.

Sandwich the grated cucumber between two sets of paper towel and apply pressure to soak out the water. Make sure all the water is gone!

Only use Total Faye Yogurt. DO NOT use 2% of non-fat yogurt. Place the yogurt in a bowl by itself. Grate the garlic (do not mince!) and add it to the yogurt, followed by the cucumber and mix.

Squeeze juice from half a lemon into the bowl. Add the EVOO and the sea salt; mix.

Allow the mix to sit in the fridge for 2-3 hours. Remove the dill from the stems and chop. Add dill to the mix and then serve!

Like I said, show Spiro some love…

Spiro’s Famous Tzatziki Recipe
  • Prep time:10min
  • Total time:2h 30min

I’m super pumped about this because his tzatziki is insanely good and you will win MAJOR points if you bring this to whatever 4th of July soiree you attend.

ingredients
  • 500 Grams Total Faye Yogurt
  • 4-6 Garlic Cloves
  • 2 European Cucumbers
  • Half Lemon
  • Dill
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Teaspoons Sea Salt
instructions
  1. Only use European cucumbers! Peel each cucumber and cut in half, lengthwise. Scoop out the seeds in the center.
  2. Grate the cucumber, medium on a short grater.
  3. Sandwich the grated cucumber between two sets of paper towel and apply pressure to soak out the water. Make sure all the water is gone!
  4. Only use Total Faye Yogurt. DO NOT use 2% of non-fat yogurt. Place the yogurt in a bowl by itself.
  5. Grate the garlic (do not mince!) and add it to the yogurt, followed by the cucumber and mix.
  6. Squeeze juice from half a lemon into the bowl. Add the EVOO and the sea salt; mix.
  7. Allow the mix to sit in the fridge for 2-3 hours. Remove the dill from the stems and chop.
  8. Add dill to the mix and then serve!
notes

Author: Spiro