Classic Tzatziki
I currently have an abundance of cucumbers ripening all at once in the garden, and this is my current daily go-to recipe. Tzatziki is a creamy, tangy Greek yogurt-based dip that's perfect as a spread, dip, or side dish. Very versatile. It is a traditional Greek Mediterranean recipe, but there are variations in other countries- it is similar to Raita in Indian cuisine.
Ingredients:
1 cup Greek yogurt (full-fat or low-fat)
1 medium cucumber (about 1 cup grated- ok, I would probably use 2 large ones and have more cucumber, but this is the traditional recipe)
2-3 garlic cloves, finely minced or grated
1-2 tablespoons extra virgin olive oil
1 tablespoon fresh dill, finely chopped (optional: substitute with fresh mint)
1 tablespoon lemon juice (or white wine vinegar)
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper (optional)
Instructions:
Prepare the Cucumber:
Wash and peel the cucumber (optional if the skin is tender).
Grate the cucumber using a box grater and place it in a clean teatowel or nutmilk bag. Squeeze out as much liquid as possible to prevent the tzatziki from becoming watery. You can also just use your hands.
Combine Ingredients:
In a mixing bowl, combine the Greek yogurt, grated and drained cucumber, minced garlic, olive oil, lemon juice, dill, salt, and pepper. Mix until well combined.
Adjust Seasoning:
Taste the tzatziki and adjust the seasoning by adding more salt, garlic, or lemon juice if needed.
Chill and Serve:
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. ( I am impatient and skip this part for the first serve).
Serve cold as a dip with pita bread, fresh vegetables, or as a topping for grilled meats, gyros, or roasted vegetables.
Tips:
Use full-fat Greek yogurt for the creamiest texture.
Fresh dill or mint enhances the flavor but can be omitted for a simpler version.
Tzatziki can be stored in the refrigerator in an airtight container for up to 3 days.
Enjoy this refreshing and versatile Mediterranean staple!
