tzatikiThis recipe is dedicated to my good friend, Rob, who had never heard or tasted tzatziki until I made it on a group trip to a villa in the South of France.
Months later, Rob requested the tasty dressing that he couldn’t pronounce. He took the tzatziki into his possession and shamelessly licked the bowl clean.
I wish I had a picture of this.

In case you haven’t heard about tzatiki yourself it is a Greek dressing mainly based on strained yogurt and cucumber with garlic, it is delicious in sandwiches, with tabbouleh and pita bread or as a dip.

Serves 4
138 calories
7 g
15 g
10 g
4 g
3 g
165 g
92 g
6 g
0 g
7 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 138
Calories from Fat 92
% Daily Value *
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 15mg
Sodium 92mg
Total Carbohydrates 7g
Dietary Fiber 0g
Sugars 6g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 16 oz. plain yogurt
  2. • ½ large English cucumber shredded
  3. • 2 cloves of garlic, minced
  4. • 1 ½ tablespoons of distilled white vinegar
  5. • 2 tablespoons extra olive oil
  6. • Salt to taste
  1. 1. Place a cheesecloth in a strainer with a bowl underneath or you can even use a coffee filter and a funnel, and strain the yogurt by letting it sit for at least 6 hours in the refrigerator.
  2. 2. Shred the cucumber and mince the garlic. Drain by adding salt to the mixture and let it sit for 15 minutes. Squeeze as much excess liquid from the cucumber and garlic mixture as possible.
  3. 3. In a large bowl, mix all the ingredients until a thick mixture has formed and add salt to taste, as needed.
  1. Serve it in a sandwich, with pita bread and tabbouleh



Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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