Tzatziki is a Greek cucumber-yogurt dip. It’s usually served as a sauce with kebobs, gyros, and other grilled meat and vegetables. For me, a kebob or a gyro is not complete without Tzatziki – it just ties up the dish together! It is also popular mezze (appetizer) that is served as a dip alongside hummus, baba ganoush, pita, or naan.
I believe Tzatziki is also a healthier option than most dips because it uses Greek yogurt instead of mayonnaise. It also has cucumbers and mint which make it so refreshing. Dill goes very well with cucumbers and adds a dimension of flavor to this creamy sauce.
An Important Step When Making Tzatziki
The cucumber should be strained of its juices. Don’t skip this step! Getting rid of its juices is very important so your Tzatziki will not be watery. After grating (or chopping) the cucumbers lay them over a paper towel and lightly sprinkle with salt to help draw out the water. Leave them to sit for about 15 then squeeze the liquid out of it.
- 1/2 cup (60 grams) cucumber, grated
- 1 cup (250 grams) plain, whole-milk Greek yogurt
- 2 cloves garlic
- 1.5 teaspoon fresh mint, chopped
- 1.5 teaspoon fresh dill, chopped
- 1.5 teaspoon extra virgin olive oil
- 1-2 teaspoons lemon juice
- PREPARE THE CUCUMBER. Peel the cucumber, cut in half lengthwise, and remove the seeds. Using the large holes of a shredder, grate enough cucumber to measure 1/2 cup. Spread the cucumber on a paper towel and lightly sprinkle with salt. Let it sit for 15 minutes then squeeze the juice out of it.
- MIX ALL THE INGREDIENTS. In a bowl, combine the yogurt, cucumber, garlic, mint, dill, and olive oil. Add the lemon juice to taste. Stir well then season with salt.
(Note 2) Serve with pita bread on its own or with other dips like hummus and baba ganoush. This is also good sauce with Chicken Souvlaki.