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“The Greek Ketchup”



  • 14 oz of 5% Fage yogurt
  • 2 medium cucumbers, skin cleaned well (*do not peel)
  • 2 garlic cloves, minced (*if you like yours heavy on the garlic, add another clove)
  • 2 tbsp GEVOO
  • 2 tbsp dill, chopped finely
  • 1 generous pinch of salt


  1. Slice cucumber lengthwise; slide spoon down the middle to remove seeds and hollow out.
  2. Shred the cucumber using the large size of a box grater.
  3. Set aside for a few minutes and squeeze out as much liquid as possible.
  4. Add all ingredients together and mix well.
  5. Serve topped with a single Greek olive.