Tzatziki: Greek Cucumber Yogurt Dip
User Reviews
4.9
-
Prep Time
10 mins
-
Additional Time
2 hrs
-
Total Time
2 hrs 10 mins
-
Servings
4 servings
-
Cuisine
Greek
Tzatziki: Greek Cucumber Yogurt Dip
Description
The preparation begins by straining Greek yogurt in a colander lined with cheesecloth for 2-3 hours to achieve a thick consistency, essential for dipping. Cucumbers are halved, deseeded, and grated coarsely, then squeezed to remove excess liquid to prevent thinning the dip. Fresh dill and mint leaves are finely chopped and combined with the cucumbers, minced garlic, red wine vinegar, and salt to infuse herbal and acidic notes into the mixture.
Once well mixed, the dip is chilled thoroughly to meld the flavors before serving. Just prior to serving, olive oil is drizzled on top and black pepper is added for a mild heat and richness. This tzatziki pairs well with grilled meats, pita bread, or vegetable crudités.
Ingredients
- 1 litre Greek yogurt thick
- 6 cucumber medium
- 6 dill stems fresh
- 6 mint sprigs leaves from 6 sprigs
- 1 teaspoon garlic minced
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1 tablespoon olive oil
- black pepper
Instructions
- Put the yogurt in a colander layered with cheesecloth and let drip for 2-3 hours.
- Halve the cucumbers lengthwise, deseed them and grate on a coarse grinder.
- Squeeze the grated cucumbers between your palms to exude liquids and transfer into a bowl.
- Add the dill, mint, garlic, vinegar and salt, stir and chill well (to the yogurt ball).
- Before serving, check the seasoning.
- Pour the olive oil over the salad, sprinkle with some black pepper and serve.
Notes
User Reviews
Overall Rating
4.9
You'll Also Love
