Tzatziki (Τζατζίκι)

Prep time: 20 minutes (plus 30 minutes draining)

Cook time: 0 minutes

Total time: 50 minutes

Servings: 8 servings (makes 2 cups)

Country of Origin

Greece

Description

The world-famous Greek yogurt dip: thick strained Greek yogurt mixed with grated cucumber, crushed garlic, extra virgin olive oil, fresh dill, and red wine vinegar.

Presentation & How It's Eaten

Served chilled in a shallow bowl with an olive in center and drizzle of olive oil. Eaten as a dip with warm pita triangles or as a condiment for grilled meats.

Ingredients

• 2 cups plain Greek yogurt (full fat, 10%)

• 1 English cucumber, grated

• 3 cloves garlic, finely minced or crushed

• 2 tbsp extra virgin olive oil

• 1 tbsp red wine vinegar or lemon juice

• 1.5 tbsp fresh dill, finely chopped

• 1/2 tsp salt

Step-by-Step Directions

1. Drain Cucumber: Toss grated cucumber with 1/2 tsp salt in a bowl. Place in a cheesecloth or fine mesh sieve and let drain for 30 minutes. Squeeze out every drop of liquid with your hands.

2. Mix Ingredients: In a medium bowl, combine strained Greek yogurt, dry grated cucumber, crushed garlic, olive oil, red wine vinegar, and chopped dill.

3. Chill: Stir thoroughly to combine. Cover and refrigerate for at least 30 minutes (preferably 2 hours) to allow garlic flavor to mellow into yogurt.

4. Serve: Drizzle with olive oil and serve cold.

Cooking Tips

• Squeeze Cucumber Dry: Excess cucumber water will turn Tzatziki runny; squeezing cucumber completely dry in cheesecloth ensures a thick dip.

Nutrition Facts

(Estimated per serving, 1/4 cup)

• Calories: ~90 kcal

• Total Fat: 7g

• Saturated Fat: 3g

• Cholesterol: 10mg

• Sodium: ~180mg

• Total Carbohydrates: 3g

• Dietary Fiber: 0.3g

• Sugars: 2g

• Protein: 4.5g