Name: Tzatziki
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 cup Greek yogurt (full-fat for richer texture, but low-fat can be used for a lighter version); 1 medium cucumber, peeled, seeded, and finely grated or chopped; 2 cloves garlic, minced; 2 tablespoons extra virgin olive oil; 1 tablespoon fresh dill (or mint, chopped finely); 1 tablespoon lemon juice (freshly squeezed); Salt and black pepper to taste

AuthorJulia ForesekCategoryAppetizers & Starters, Greek, VegetarianDifficultyIntermediate

Yields4 Servings

Prep Time10 minsTotal Time2 hrs

1 cup Greek yogurt (full-fat for richer texture, but low-fat can be used for a lighter version)

1 medium cucumber, peeled, seeded, and finely grated or chopped

2 cloves garlic, minced

2 tablespoons extra virgin olive oil

1 tablespoon fresh dill (or mint, chopped finely)

1 tablespoon lemon juice (freshly squeezed)

Salt and black pepper to taste

Prepare the Cucumber:

After peeling and seeding the cucumber, grate or finely chop it. Then, place the grated cucumber in a sieve and press or squeeze to remove excess water. This is an important step to prevent your tzatziki from becoming too watery.

Mix Ingredients:

In a medium bowl, combine the strained Greek yogurt, squeezed cucumber, minced garlic, olive oil, and lemon juice. Stir until well mixed.

Add Herbs and Season:

Stir in the chopped dill or mint. Season with salt and black pepper to taste. Mix well.

Chill:

Cover and refrigerate the tzatziki for at least 2 hours, preferably overnight, to allow the flavors to meld together. Tzatziki’s flavor deepens with time, so chilling is a crucial step.

Serve:

Serve the tzatziki chilled. It can be served as a dip with fresh vegetables, pita bread, or as a sauce for grilled meats like lamb, chicken, or fish.

Ingredients