Tzatziki is a refreshing and good-for-you yogurt and cucumber dip. Serve it with pita, grilled meats, gyros, or just eat it with a spoon!
Tzatziki (pronounced ‘tuh-ZEE-kee’), a beloved dip originating from Greece and the Middle East, is a versatile condiment enjoyed in countless ways. Traditionally served as part of a meze (pronounced ‘MEH-zay’), a collection of small dishes like dips, spreads, salads, grilled vegetables, cheeses, olives, and more, tzatziki also shines as a sauce. Its smooth and tangy texture creates a delicious contrast when paired with the smoky and savory flavors of grilled dishes such as kofta, kabobs, and gyros. Tzatziki’s magic lies in its simplicity, combining thick Greek yogurt with refreshing shredded cucumber. The yogurt provides a luscious and tangy base, while the cucumber adds a cool and crisp element. Whether you’re dipping pita bread or drizzling it over your favorite grilled dishes, tzatziki makes a delicious and versatile addition to any feast. It’s good for you, too!
What You’ll Need To Make Tzatziki
Tzatziki should be made with thick Greek yogurt. Many recipes call for straining it, but I don’t find it necessary. I like to make tzatziki with English (or hothouse) cucumbers, the long, thin cucumbers that come wrapped in plastic. Because their skin is thin and unwaxed, English cucumbers do not need to be peeled — makes it easy.
Tzatziki is traditionally made with mint or dill. I prefer the flavor of mint (plus, as you can see, I have a wee bit of a wild mint situation in my garden) but feel free to substitute fresh dill if you like.
How To Make Tzatziki
Begin by seeding the cucumber. Simply cut the cucumber in half lengthwise, and then use a small spoon to scrape the seeds out. Next, shred the cucumber on a box grater or in a food processor.
Cucumbers are filled with water, which will dilute the tzatziki if you don’t wring it all out. I first use my hands to squeeze out as much liquid as possible, then I wrap the shredded cucumber in a dish towel and wring again.
Combine the yogurt, shredded cucumber, garlic, olive oil, salt, pepper and mint in a mixing bowl.
Mix to combine.
Taste and adjust seasoning, if necessary. That’s all there is to it!
Greek-style Lamb Burgers Hummus Israeli Salad with Feta Middle Eastern Chicken Kebabs Middle Eastern Lamb Kofta Labneh
Serving size: 1/4 cup Calories: 77 Fat: 5 g Saturated fat: 1 g Carbohydrates: 4g Sugar: 3 g Fiber: 0 g Protein: 6 g Sodium: 223 mg Cholesterol: 3 mg
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