A Yogurt based sauce, dip, side to many Mediterranean and Middle Eastern dishes.
Course: Dip, Sauces
Cuisine: Greek, Mediterranean
Keyword: yogurt dip
Servings: 35T
Calories: 10kcal
Author: Patty
Ingredients
1-1/2Ctraditional plain Greek yogurt
2Cgrated English cucumber
1TLemon juice
1TLemon zest
1clovegarlic pressed
1/2tkosher salt
1/2twhite pepper
2Tchopped fresh dillor mint if you prefer
2TExtra Virgin Olive Oil
Instructions
Mise en place
Wash veggies and herbs.
Combine in Bowl
Grated English cucumbers after you have drained all possible moisture from the veggie. I squeezed by hand over the sink, then add the cucumbers into a cheesecloth and squeeze again. I let it sit out a bit on the cloth to keep drying while I combine the other ingredients.
Measure and add the plain Greek Yogurt to the bowl.
Add the salt, while, pepper, lemon juice + zest, and a pressed garlic clove. Mix well.
Add the drained cucumber and mix well. I keep this in the fridge until an hour before I will use and then add the dill and mix.
Right before serving I sprinkle good quality olive oil on top, add a sprig of dill and serve.
Notes
Tzatziki is a term for a dip, soup, or sauce found in Mediterranean and Middle Eastern cuisines. It is made of chilled and strained yogurt (aka Greek Yogurt), mixed with grated cucumbers, smashed garlic, salt + pepper, olive oil, acid (lemon or vinegar), and herbs such as dill, mint, parsley and thyme.Let the sauce sit for a while so the ingredients can merge. The raw garlic will mellow a bit during this time too as it mixes with acids. I tend to put the dill in at the last and drizzle good olive oil on top prior to serving.-