Tzatziki
If you’ve eaten in a Middle Eastern or Greek restaurant, more than likely tzatziki accompanied your meal. Well, you don’t have to wait to return to enjoy this versatile dip that’s bursting with flavor as it’s ultra-simple to make a wonderful tzatziki at home.
Yields: about 3 cups
Yields: about 3 cups
Ingredients
- 2 cups plain Greek yogurt like Fage or Stoneyfield
- 3 kirby pickling cucumbers, seeded OR 1 English hothouse (seedless), chopped or shredded
- 3 tablespoons finely chopped fresh dill
- 1/4 cup finely chopped fresh mint dried just “doesn’t do it” here!
- 1 tablespoon + 1 teaspoon fresh lemon juice
- 1/8 teaspoon salt
- 1 clove garlic minced (optional)
Instructions
- In a medium bowl, combine all ingredients well. Cover and refrigerate for at least 2 hours before serving to allow flavors to bloom.
- Taste, adjust seasonings as desired.
Notes
Make Ahead and Storage Tips: tzatziki may be made up to 2 days ahead. Use within 3 days. Cover and refrigerate. Freezing is not recommended.
Great as a dip for veggies, pita and chips as well as a topping for beef, lamb and chicken dishes (such as Beef Kefta Kabobs)
