Tzatziki (Τζατζίκι). Seriously, who doesn’t like this stuff? I remember the first time I made it for Jane, it was her first time having authentic non-watery tzatziki. She absolutely loved it, and to this day we (and a lot of times just her) make it several times a month.
This combination of cool yogurt and nicely balanced dill and garlic give this a phenomenal flavor.
Tzatziki | Greek Cucumber Yogurt Dip
The thing I love most about making tzatziki is the organic process involved. There is no perfect recipe for this cucumber based dip. Below is a Greek Cucumber Yogurt Dip recipe that’s been in my family for a very long time, as it stands, it’s the minimum requirements. However, you’ll notice that sometimes you may need more of an ingredient. Really, no two tzatziki makings will be the same!
Also, for a big tip–you need to let the flavors of the Greek Cucumber Yogurt Sauce mix and work together. By that I mean flavors that may seem lacking (or mild) may come to life during the sitting process. So, make the dip, put it in the refrigerator for a few hours and take it out and test it again–you’ll be amazed on how different it tastes and how flavors become present.
Lastly, traditional tzatziki is thick and creamy, so make sure you squeeze out all the water from the cucumbers before adding.
Give it a go and let us know how you like this traditional Greek Cucumber Yogurt Dip !
καλή όρεξη! (Kali orexi – enjoy your meal!)
- 17 ounces plain Greek yogurt
- ½ English cucumber peeled
- 3 tablespoons Greek olive oil
- 1 lemon, juice
- 1-2 teaspoon Sea salt
- 1 teaspoon ground black pepper
- 2 tablespoon chopped fresh dill
- 1-2 teaspoons red wine vinegar
- 1 small garlic clove, pressed (if you're a garlic lover, feel free to add more after tasting.)
- Place Greek yogurt in a bowl.
- Grate cucumber on plate.
- Squeeze out all juices from cucumber and add to yogurt.
- Combine remaining ingredients in bowl.
- Mix well.
- Resting period. Place in refrigerator for a minimum of 4-6hrs. Preferably, overnight. (suggested but not needed).
*Flavor tip: you really should let the flavors mix and work together. Flavors that may seem lacking (or mild) may come to life during the resting process. So, make the dip, put it in the refrigerator for a few hours, and take it out and test it again--you'll be amazed at how different it tastes and how different flavors become present.
*Lastly, traditional tzatziki is thick and creamy; so make sure you squeeze out all the water from the cucumbers before adding.