Impress your friends at the next BBQ with some homemade tzatziki! Or just eat it all on your own, like I might do sometimes. But seriously, unless I’m getting tzatziki from an actual Greek or Mediterranean restaurant, I can never find what I want. The store made ones tend to be on the sweet side (why? no idea…) and have a list of so many additives I can’t even recognize. Once I found out how easy it was to make, I pretty much have it on hand all cucumber season.
- 1 Kirby cucumber (I prefer these because less seeds and excess water)
- 2 tsp Salt
- 1 c Greek Yogurt (I go with 0% Fage)
- 1 Lemon, juiced
- 1/2 c finely chopped fresh dill
- 2 Garlic clove, minced
Shred cucumber on finest side of grater. Squeeze grated cucumber to remove excess water and spread out on clean plate. Sprinkle with 2 tsp salt and let sit for 30min. In large bowl mix grated cucumber and all other ingredients well. Season with extra salt if desired. Chill in refrigerator for at least 1 hour before serving so flavors can meld.
Serve with pita, fresh baguette slices, bread sticks, carrots–works on pretty much anything, even cucumber slices.
- Tzatziki Chicken Salad (trainleanthinkclean.wordpress.com)
- Party fare: Greek-Style 9-Layer Dip (citymama.com)
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