Sorry hummus but tzatziki is probably my favorite dip of all time. Though I’m not sure if it’s a dip, a sauce or a spread. I’ll drink it by the bucketload either way.
I used to think tzatziki was hard to make until a Greek co-worker told me it was easy. The tricks are not grating but cutting the cucumber and adding olive oil, lots of it.
This recipe hails from Greece The Cookbook, previously released as Vefa’s Kitchen, and has got you ready to dip in no time, great with pita bread, chips, fish or (mushroom) gyros.
Classic Greek tzatziki
A classic recipe for Greek tzatziki from Vefa's Kitchen.
Equipment
- Strainer, if making Greek yogurt from scratch
- Cheese cloth, see above
- Bowl x2, 1 if you're not making Greek yogurt from scratch
Ingredients
- 3 c - 750 ml Greek-style yogurt or plain, strained in a cheese cloth for 6 hours
- 1 cucumber peeled and finely chopped
- 3-4 cloves garlic peeled and finely chopped
- 1/4 t - 1.5 g salt
- 3-4 T - 45-60 ml olive oil
- 3 T - 45 g dill finely chopped
Instructions
- Mix together 3 c - 750 ml Greek-style yogurt with 1 peeled and finely chopped cucumber, 3-4 finely chopped cloves of garlic, 1/4 t - 1.5 g of salt, 3-4 T - 45-60 ml olive oil and 3 T - 45 g of finely chopped dill, cover and leave to cool in the fridge.
Notes
Tzatziki keeps for 2-3 days in a closed container in the fridge.
