Tzatziki is one of the most classical mezze dishes of Greek cuisine. It is one of the first tastes that any tourist in Greece will experience within the first few meals he eats. It is made of some of the best quality Greek products: Greek yogurt- a type of strained yogurt made of cow or goat milk- Greek giant juicy cucumbers, ripe lemons that are used a lot in cooking, dill- very common herb used generously in Mediterranean cooking and of course, Greek olive oil. Tzatziki is always served with souvlaki, local street food- a meat skewer wrapped in pita bread. Besides, it is almost always served as a side dish with meat. If you decide to make this dip- do it with real Greek yogurt, the rest can be compromised. You won’t regret!
Tzatziki – Greek yoghurt and cucumber dip
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- Prep Time
- Minutes
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- Yield
- 500g
- Difficulty Level easy
Ingredients
- 2 cups (500ml) of Greek strained yogurt
- 1 long, thin cucumber, peeled and chopped
- 3-4 garlic cloves, finely chopped
- ¼ teaspoon salt
- Pinch of black pepper
- 3-4 tablespoons olive oil
- 3 tablespoons finely chopped fresh dill
- 1 tablespoon of vinegar (can be omitted)
Instructions
- Place the cucumber in a paper towel to absorb the excess water, wrap and squeeze the water out.
- In a bowl, add yogurt and combine with cucumber. Add remaining ingredients: garlic, dill, lemon juice (or vinegar) and season with salt, pepper and olive oil. Mix well to combine. Taste to season.
- Cover and chill for about 30 min. before serving.
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