Tzatziki Sauce

If you are fond of Greek food, chances are you also like tzatziki.  This refreshingly cool dip is perfect on pita or served atop grilled meats or kofta.  It is quite simple to make; it only requires 5 ingredients!  They are cucumbers, yogurt, garlic, lemon juice, and dill.  I have seen some recipes call for mint or parsley instead of dill, but I prefer the combination of dill with the cucumber.

It is recommended to use a Greek style or Middle Eastern style yogurt verse plain yogurt due to it's tangy flavor.  Utilizing a food processor makes quick and easy work of grating the cucumber.  If you don't have a food processor, you'll have to use a box grater (small hole shredder side).  Be careful with this method and watch your fingers!  I tried to grate half of the cucumber using the box grater.  Since the cucumber was peeled and moist it became slippery and it was a challenge to hold it safely.  So in comparison, the food processor method definitely wins.  It was quicker, safer, and gave a more uniform cut than using a box grater.

I hope you try some homemade tzatziki tonight.  It's quick, easy, and most importantly tasty!  Opa!

 

CLICK HERE for a printer friendly link.

Ingredients for Tzatziki Sauce

  • 1 large cucumber
  • 2 cups greek yogurt, place in cheese cloth & strain for 30-60 minutes
  • 1 garlic clove, peeled
  • 2 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoon dill, finely chopped
  • pinch of coarse salt

Directions for Tzatziki Sauce

  1. Peel the cucumber.  Slice the cucumber in half lengthwise.  Using a spoon, remove the seeds.  Cut cucumber into 4-6 large pieces.  Place into a food processor (small hole disc) with the clove of garlic.  Pulse a few times until the cucumber is finely shredded.  Transfer into a fine mesh strainer and allow the water to drain out.  May need to gently press water out with a spatula.  
  2. In a medium sized bowl, place the yogurt, shredded cucumber/garlic, dill, lemon juice and zest.  Mix together.  Add a pinch of salt to taste.  Best if served chilled.  Garnish with a light drizzle of extra virgin olive oil and a sprinkling of dill.