Tzatziki

Greece's refreshing yogurt-cucumber dip made with thick Greek yogurt, grated cucumber, garlic, and fresh dill. Cool, tangy, and perfect with grilled meats, pita bread, or as a mezze spread.

Ingredients

• •400 g Greek yogurt
• •200 g Cucumber
• •15 g Garlic
• •20 ml Olive Oil
• •15 g Dill

Instructions

1. 1

   Grate 1 medium cucumber on large holes of box grater. Place in fine-mesh strainer over bowl.

2. 2

   Salt cucumber generously (1 tsp). Let drain 20-30 minutes. This step is essential to prevent watery tzatziki.

3. 3

   Squeeze grated cucumber in clean kitchen towel, extracting as much liquid as possible. Really squeeze hard!

4. 4

   Place 500g thick Greek yogurt (full-fat for best texture) in mixing bowl.

5. 5

   Mince 2-3 garlic cloves. For milder flavor, use a microplane which releases less harsh compounds.

6. 6

   Add drained cucumber and garlic to yogurt. Mix gently but thoroughly.

7. 7

   Drizzle in 2 tbsp extra virgin olive oil. Add 1 tbsp red wine vinegar or lemon juice.

8. 8

   Chop 2 tbsp fresh dill (or 1 tbsp dried). Add to mixture with 1/2 tsp salt and white pepper.

9. 9

   Stir everything together. Taste and adjust seasonings - it should be tangy, garlicky, and well-salted.

10. 10

    Cover and refrigerate at least 1 hour for flavors to meld. Overnight is even better.

11. 11

    Before serving, stir and taste again (flavors develop). Adjust salt if needed.

12. 12

    Transfer to serving bowl. Drizzle with olive oil, sprinkle dill, and dust with paprika. Serve with warm pita.

Nutritional values

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