Classic Tzatziki

A creamy, savory yogurt dip loaded with bright Mediterranean flavors

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Course: Appetizer

Cuisine: Mediterranean

Keyword: Appetizer, Cucumber, Dips, Healthy, Mediteranean, Yogurt

Prep Time: 19

Refrigeration Time: 4

Servings: Servings

Calories: 60kcal

Equipment

Food Processor or Kitchen Box Grater
Chef Knife
Garlic Press or Microplane Hand-Held Grater optional
Fruit Reamer (Citrus Juicer) optional
Small, Metal, Fine-Mesh Strainer
Rubber Spatula
Cutting Board
Vegetable Peeler
Medium Glass Bowl
Cheesecloth or a clean dishtowel double lined with paper towels
Measuring Spoons
Plastic Wrap
Microplane Hand-Held Grater

Ingredients

2 C. Whole Milk, Plain Greek Yogurt
1 Lg. English Cucumber (or two regular cucumbers)
½ Lemon
3 Cloves Garlic, Peeled
1 Tbsp. Olive Oil
1 Tbsp. Kosher Salt or to taste
½ tsp. White Pepper
2 Tbsp. Fresh Dill

Instructions

Gather all of your ingredients. If using a garlic press, squeeze the cloves through the press and add the minced garlic to a small bowl, covering with a tablespoon of olive oil. Otherwise, you can use a hand grater, or a Chef's Knife to finely mince. the garlic.

Garlic soaked in olive oil will mellow that pungent bite of garlic without sacrificing flavor. If you love garlic, feel free to skip the olive oil and just add in the grated garlic.

Peel and finely chop* the cucumber. If using regular cucumbers instead of the English variety, be sure to remove as many of the seeds as possible.

*If you are NOT using a food processor and doing this step by hand, carefully grate your peeled cucumber using a kitchen box grater. Because regular cucumbers have so many more seeds, I would highly suggest using the English cucumber (which is considerably less seedy) instead if grating by hand.

Add the chopped cucumber to the bowl of your food processor. Add in a hefty pinch of salt. Hit the pulse button to processor, scraping down the sides of the bowl as needed, until you reach a small, grated texture with no large pieces of cucumber- you do NOT want a smooth texture. If using a box grater instead, you're ready for the next step.
Remove the grated cucumber and place directly into a piece of cheesecloth that has been fitted over a bowl with a strainer. Squeeze as much of the water out that you can. If using a clean dishtowel instead, do the same.
Using a rubber spatula, spoon the grated cucumber and place directly into the fine mesh strainer, pressing out any remaining liquid.
Into your mixing bowl, add the yogurt, grated and strained cucumber, freshly squeezed lemon juice (from half a lemon), the white pepper and 2-3 teaspoons of kosher salt. Mix everything together until cohesive and well blended.
Cover the bowl and place into the refrigerator for a few hours to allow the flavors to meld.
Note: The dill does not get added until just before serving, so set it aside for now.
Before serving and adding in the dill, adjust for seasoning (salt and pepper) as needed. Stir in the freshly chopped dill.
Serve your tzatziki meze style alongside pita wedges chips, fresh vegetable crudité and marinated olives, or as you wish. Tzatziki is also delicious served with chicken or lamb dishes, or as a savory spread for sandwiches.
Store leftover tzatziki, tightly sealed in the refrigerator for up to 3 or 4 days, if it lasts that long!

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