Greece · Greece
Tzatziki (Yogurt and Cucumber Dip)
Strained Greek yogurt mixed with grated cucumber, garlic and olive oil, served cold as a dip or sauce.
Tzatziki is used as a sauce, a dip and a accompaniment, and its texture comes almost entirely from straining yogurt properly beforehand. Cucumber is grated and squeezed, because any water left in it thins the sauce and makes it slide off everything. Garlic is used more generously than outsiders expect.
Ingredients
- Greek yogurt, strained500 g
- cucumber, peeled and grated1 pieces
- garlic, crushed2 pieces
- extra-virgin olive oil30 ml
- white wine vinegar1 tbsp
- fine salt1 tsp
- fresh dill, chopped1 tbsp
Directions
- 1
Salt grated cucumber, rest 5 minutes, then squeeze out as much water as possible.
Cucumber releases visible water and feels much drier. - 2
Combine yogurt, cucumber, garlic, olive oil, vinegar, dill and salt in a bowl.
Dip is uniformly creamy with flecks of cucumber and dill. - 3
Cover and chill at least 1 hour so flavors meld.
Garlic is no longer sharp and the dip is cool to the touch.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content