Tzatziki

Tzatziki

Tzatziki is a dip made from strained yogurt, Greek yogurt will work, mixed with cucumbers, garlic, salt, olive oil and many other optional things such as lemon juice, lemon zest, mint, parsley, dill, etc. Greek-style tzatziki is typically served to accompany meat dishes. In the picture below, I’m serving it with my one-dish Greek lemon chicken dinner.

Not only is this dip delicious and healthy, it’s also exceptionally easy to make! Hope you give it a try soon!

DifficultyBeginner

The most important thing to keep in mind when making tzatziki is salting your cucumbers and letting them drain. Without this step, you will be making a tzatziki soup. While your cucumbers are draining in a strainer, combine the rest of the ingredients to let your flavours meld. Then after 30-60 minutes, combine both - yogurt and strained cucumbers, into a delicious Tzatziki sauce! So easy!

Yields4 Servings

 1 English cucumber, peeled
 1 tsp kosher salt, plus more to taste (half as much if using fine table salt)
 1 cup Greek yogurt
 2 garlic cloves, minced or grated
 1 tsp lemon zest, grated
 1 tbsp lemon juice
 2 tbsp olive oil
 2-4 TBSP fresh herbs such as dill or mint, chopped, optioanl
 freshly ground black pepper, to taste

1

Slice your cucumber lengthwise and scoop out the seeds with a spoon. Chop your cucumber or grate it on a grater as finely or as chunky as you like. I usually grate it, but today, I chopped it in under 1/4" cubes. Sprinkle your cucumber with 1 tsp of kosher salt. And let it sit in a strainer for about half an hour or up to an hour or so, shaking and tossing it to encourage for the water in the cucumbers to drain.

2

In the meantime, flavour your Greek yogurt with the rest of the ingredients and let it sit on the counter for the flavours to meld for 30-60 minutes. Be sure to add a pinch of kosher salt to the yogurt as well; but not too much as you will be adding salted cucumbers soon enough.

3

Squeeze your cucumber with a paper towel (or a clean dish towel) to get as much moisture out as possible. Then fold it into your yogurt until combined. Taste your tzatziki and adjust the flavour with any of the ingredients (more salt, pepper, lemon juice or even another garlic clove) to fit your taste. Serve!

Ingredients

 1 English cucumber, peeled
 1 tsp kosher salt, plus more to taste (half as much if using fine table salt)
 1 cup Greek yogurt
 2 garlic cloves, minced or grated
 1 tsp lemon zest, grated
 1 tbsp lemon juice
 2 tbsp olive oil
 2-4 TBSP fresh herbs such as dill or mint, chopped, optioanl
 freshly ground black pepper, to taste

Directions

1

Slice your cucumber lengthwise and scoop out the seeds with a spoon. Chop your cucumber or grate it on a grater as finely or as chunky as you like. I usually grate it, but today, I chopped it in under 1/4" cubes. Sprinkle your cucumber with 1 tsp of kosher salt. And let it sit in a strainer for about half an hour or up to an hour or so, shaking and tossing it to encourage for the water in the cucumbers to drain.

2

In the meantime, flavour your Greek yogurt with the rest of the ingredients and let it sit on the counter for the flavours to meld for 30-60 minutes. Be sure to add a pinch of kosher salt to the yogurt as well; but not too much as you will be adding salted cucumbers soon enough.

3

Squeeze your cucumber with a paper towel (or a clean dish towel) to get as much moisture out as possible. Then fold it into your yogurt until combined. Taste your tzatziki and adjust the flavour with any of the ingredients (more salt, pepper, lemon juice or even another garlic clove) to fit your taste. Serve!

Tzatziki

Happens to be Low Carb, Keto, Vegetarian and Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated.

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