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.
Classic Greek tzatziki
- Strainer, if making Greek yogurt from scratch
- Cheese cloth, see above
- Bowl x2, 1 if you're not making Greek yogurt from scratch
- 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
- 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.
Zoek je dit recept in het Nederlands? Ga dan naar vettesletten.nl voor klassieke Griekse tzatziki.