I mentioned last week that I had an Olympic themed party where I made from a few different countries. I made a Greek feta and spinach pie called spankopita (recipe HERE) and also made Tzatziki. This was my first time making both and I would definitely make them again. Today I am giving you the Tzatziki recipe. This is a fresh, light, and crisp yogurt dip meant to top meat.
1/2 Large Cucumber
1 1/2 Cups Plain Greek Yogurt
2 Large Garlic Cloves
2 TBSP EVOO
1 TBSP White Vinegar
1/2 TSP Salt
1 TBSP Fresh Dill, minced
Tzatziki Ingredients
Grate the cucumber and drain through a fine mesh sieve overnight in fridge (you can also squeeze the excess water from the cucumber to quicken the process)
Make sure as much water is out of the zucchini as possible!
Combine yogurt, garlic (grated or minced), vinegar, and salt in a large bowl
Cover and refrigerate overnight
Transfer the grated cucumber and dill to the yogurt mixture
Stir to combine
Serve chilled with pita bread for dipping or serve over meat
- 1/2 Large Cucumber
- 1 1/2 Cups Plain Greek Yogurt
- 2 Large Garlic Cloves
- 2 TBSP EVOO
- 1 TBSP White Vinegar
- 1/2 TSP Salt
- 1 TBSP Fresh Dill, minced
- Grate the cucumber and drain through a fine mesh sieve overnight in fridge (you can also squeeze the excess water from the cucumber to quicken the process)
- Combine yogurt, garlic (grated or minced), vinegar, and salt in a large bowl
- Cover and refrigerate overnight
- Transfer the grated cucumber and dill to the yogurt mixture
- Stir to combine
- Serve chilled with pita bread for dipping or serve over meat