Tzatziki, a yogurt and cucumber dip. Who hasn’t heard of this famous greek sauce? Great to accompany grilled meat and veggies, to put in a quinoa bowl or pita with falafel. Lovely to dip in with fresh bread. And the star on a mediterranean appetizer plate.
Tzatziki requires only 6 ingredients and is easy to make.
There are some things you should keep in mind when you make tzatziki:
- Make sure the cucumber is well drained. You can use a towel and cheese cloth for this or put the cucumber in a strainer. If you have time, mix grated cucumber and salt and place in a strainer over a bowl and place in the refrigerator overnight. The next day when you want to prepare the tzatziki, take the cucumber out of the fridge and most liquid will be in the bowl. To extract the last bit of moisture squeeze the cucumber;
- The longer the garlic rests in the yogurt, the less sharp bite it will have. In order to get the best flavor, mix yogurt and garlic the day before and let it rest in the refrigerator (next to the cucumber in the strainer) overnight;
When you do all of this, the next day your tzatziki comes together in just one minute!
In this household we eat tzatziki a lot. We all really like it. And I am sure you will too. It is:
creamy – tangy – garlicky – versatile – & delicious
Tzatziki is great for dipping bread in, a must-have when you do a mediterranean spread for dinner. And I love it in a pita with falafel and crispy chickpeas.
Tzatziki
Ingredients
- ½ cucumber (medium size) (grated)
- ½ cup greek yogurt (pref. full fat for best results, but low fat will work as well
- 2 cloves garlic (minced)
- 1 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar (or sub regular white or apple cider vinegar)
- ½ tsp sea salt
- black pepper (to taste)
- 1 tbsp fresh dille (chopped finely) (or sub mint leaves)
Instructions
- Mix cucumber and salt. Add mixture to a strainer. Place the strainer on a bowl to collect the liquid. Cover and leave overnight in the refrigerator. Skip this step if you are in a hurry and want to make tzatziki right away.
- Mix yogurt, vinegar and garlic and store in a container overnight so the flavors can develop. Skip this step if you are in a hurry and want to make tzatziki right away.
- Take the cucumber out of the refrigerator and squeeze the remaining liquid out of the cucumber (or place the cucumber with salt in a towel. Squeeze the towel to extrac the liquid from the cucumber for a fast way to extract the liquid). Transfer cucumber to a mixing bowl.
- Take yogurt mixture out of the refrigerator and add to the cucumber mixture (or add yogurt, vinegar and garlic straight to a mixing bowl to combine with the cucumber). Add olive oil, freshly ground black pepper and dille. Stir to combine.
- Transfer to a serving bowl. Drizzle a bit of extra olive oil on top and a sprig of dille for decoration.
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