One of my favorite parts of getting Greek food is the tzatziki sauce. The cool cucumber yoghurt mix tastes great on just about anything. It’s great as a sandwich spread, for dipping veggies or bread, as an accompaniment to meat…basically it’s just delicious and should be used as much as possible. Even cucumber haters (like my dad) tend to like tzatziki. Since I made this batch, I’ve been coming home after work and just dipping pita in it (instead of the usual hummus) as an evening snack. I found this recipe at another blog, Kalyn’s Kitchen. It’s a terrific (and easy) recipe and you should check it out.

ingredients

 

3 C Greek Yogurt
3 tbsp lemon juice
1 garlic clove, chopped
2 cucumbers, seeded and diced
approx 1 tbsp salt
1 tbsp fresh dill or mint leaves, finely chopped
salt and freshly ground pepper for seasoning

 

prepping cucumbers

 

 

First thing is that you need to prep the cucumbers. Peel the outer skin off and slice them in half longways. Then use a spoon or knife (grapefruit spoons and knives work especially well) to scoop out the seeds and mushy interior.

 

 

salted cucumbers

 

Then slice the cucumbers, put them in a colander and toss them with approximately 1 tbsp of salt. Let it sit over a sink or bowl for at least 30 minutes to let some of the moisure drain out.

While the cucumbers are draining, do all the chopping and juicing of the garlic, dill (or mint) and lemons. Throw them in the food processor.

 

Once the 30 minutes (or more) are up, rinse off the slices and then dry them off. I wrapped handfulls of the cucumber in paper towels and squeezed out a lot more water. Add the cucumber to the food processor and proccess it with the garlic, dill and lemon.

Scoop out the greek yogurt into a bowl and stir in the cucumber mix. Taste for seasoning with salt and pepper.  I would chill it overnight before really using to let the flavors really marry together, but I understand if you need to go ahead and eat some of it right away. I won’t judge.

 


Tzatziki Sauce
 
Recipe By:
Ingredients
  • 3 C Greek Yogurt
  • 3 tbsp lemon juice
  • 1 garlic clove, chopped
  • 2 cucumbers, seeded and diced
  • approx 1 tbsp salt
  • 1 tbsp fresh dill or mint leaves, finely chopped
  • salt and freshly ground pepper for seasoning
Instructions
  1. First thing is that you need to prep the cucumbers. Peel the outer skin off and slice them in half longways. Then use a spoon or knife (grapefruit spoons and knives work especially well) to scoop out the seeds and mushy interior.
  2. Then slice the cucumbers, put them in a colander and toss them with approximately 1 tbsp of salt. Let it sit over a sink or bowl for at least 30 minutes to let some of the moisture drain out.
  3. While the cucumbers are draining, do all the chopping and juicing of the garlic, dill (or mint) and lemons. Throw them in the food processor.
  4. Once the 30 minutes (or more) are up, rinse off the slices and then dry them off. I wrapped handfuls of the cucumber in paper towels and squeezed out a lot more water. Add the cucumber to the food processor and process it with the garlic, dill and lemon.
  5. Scoop out the greek yogurt into a bowl and stir in the cucumber mix. Taste for seasoning with salt and pepper. For best effect, let the dip sit in the fridge overnight before consuming.