- Recipes
- Tzatziki - Greek yogurt dip with cucumber
Tzatziki - Greek yogurt dip with cucumber
Ingredients
Step by step process
Preparing the cucumber
- 1
For the tzatziki, grate the salad cucumber coarsely with the skin on. Salt it with a pinch of salt and let it rest for ten minutes so it releases its water.
- 2
Tip the cucumber into a clean kitchen towel or a sieve and squeeze it firmly. The less water that stays in it, the thicker the dip you end up with.
Mixing the dip
- 3
Put the Greek yogurt into a bowl. Stir in the squeezed cucumber, the pressed garlic and the finely chopped dill.
- 4
Drizzle with olive oil, add the juice from half a lemon and stir until smooth.
- 5
Taste it. Adjust with salt and freshly ground black pepper, and anyone who likes a bolder flavor adds one more clove of garlic.
- 6
Cover the finished dip and chill it for at least thirty minutes so the flavors come together. Serve it cold with pita bread or grilled meat.
More tips:
Instead of lemon you can use a tablespoon of white wine vinegar for a milder tang. Traditional Greek tzatziki is made both ways.
The dip keeps in the fridge in a sealed container for two to three days. Just stir it again before serving.
Similar recipes
Topic: Greek Cuisine
