Thyme Tzatziki

Preparation info
  • Makes about

    2½ cups

    • Difficulty


Appears in
The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

Classically, this greek sauce is made with lots of fresh dill. But dill always makes me think of ranch dressing, which this is not. Thyme is a hearty herb that stands up well to the smokiness and fat of bacon and pairs really well with the tomato confit that I always serve in tandem with this sauce.


  • 2 cups (480 ml) plain Greek yogurt
  • ½ small cucumber, peeled, seeded, and finely diced


In a bowl, combine the yogurt, cucumber, onion, garlic, lemon juice, thyme, and salt to taste and stir. Cover and refrigerate for at least 30 minutes or up to 8 hours to allow the flavors to meld. The tzatziki will keep, tightly covered in the refrigerator, for up to 3 days.