Tzatziki

Do you love Tzatziki or do you LOVE Tzatziki  🤩 Because, there can be no other way, really. The king of dips, this creamy, slightly tangy & mindblowing-ly delicious sauce/dip/spread is the perfect pair for some warm bread. If you’ve had the chance to visit a Greek restaurant, you’d have noticed that they serve this mainly with Gyros, grilled meats or vegetables. A lot of Middle Eastern & Mediterranean places also serve it with kebob skewers etc. 
If i talk about calories (i don’t want to), you can relax & have this dip with your sides without worrying too much about calories (unlike, say, mayonnaise) ☺️
Tzatziki is ordinarily made with thick yogurt, cucumber, olive oil, fresh herbs (mint or dill), garlic, lemon juice and salt. It’s a very very simple recipe, takes minutes to put together & is a hit at any gathering. Personally, it’s my favourite dip to go with potato or corn chips (yep, more than salsa!).
I’ve eaten this at a lot of places & have savoured it every time. This particular recipe that i’m sharing today is perhaps the simplest yet closest to what some might call ‘authentic’. Try some?

Tzatziki

Course: AccompanimentsCuisine: GreekDifficulty: Easy
Servings

2

cups
Prep time

10

minutes
Cooking time

15

minutes

A Greek dip/spread made with hung curd & cucumbers with a spike of garlic.

Ingredients

  • Cucumber: 1/2; unpeeled & grated

  • Yoghurt: 1.5 cups; strained to get thick consistency.

  • Garlic: 3 cloves minced

  • Dill: 1 tbsp; finely chopped

  • Mint: 1/2 tbsp; finely chopped

  • Extra virgin olive oil: 2 tbsp

  • Lemon juice: 1tbsp

  • Salt to taste

Directions

  • Peel the cucumber & grate it using a mandolin. Take a handful of the grated cucumber & lightly squeeze it between your palms to lose the extra moisture. You do not want the tzatziki to be runny. Repeat the process with all of the grated cucumber.
  • Take a clean bowl. Add the strained yoghurt, olive oil, salt, minced garlic, lemon juice, chopped dill & mint leaves. Add the cucumber to this & mix well.
  • Let the dip rest for 10 mins so that all the flavours blend well. Taste for salt & tang and adjust according to taste.
  • Serve the tzatziki immediately. If you plan to serve it later, add the herbs only 5 minutes before serving.

Notes

  • You can use Greek yoghurt or well-strained yoghurt for this recipe. The key is thick, creamy yoghurt.
  • It’s best to add the garlic & let the yoghurt rest for some time so that the sharpness from the garlic doesn’t feel overpowering when you serve it.
  • If you plan on making the dip well in advance, make sure you add the dill & mint right before serving for extra freshness.
  • Use tzatziki as a spreadfor pita sandwiches, as a dip for grilled vegetables (peppers, carrots, corn on the cob) or chicken, as a topping for chickpea salad or on top of crackers.

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