Homemade Tzatziki
Few things capture that spirit better than a simple bowl of Homemade Tzatziki. This creamy, garlicky, herb-speckled yogurt dip is the kind of thing I like to think of as a culinary wardrobe basic.
Ingredients
- 1/2 Cup Plain Greek yogurt
- 1/2 English cucumber shredded & strained
- 1 Tbsp Fresh dill
- 3 Garlic minced)
- Lemon juice from ½ a lemon
- 2 tsp Extra virgin olive oil 2 tsp
Instructions
Prep the cucumber.
- This is the most important step. Grate your cucumber using the large holes of a box grater, then place it in a clean kitchen towel or cheesecloth. Gather the edges and squeeze firmly to remove as much liquid as possible. (Cucumbers hold a surprising amount of water, and if you skip this step, your tzatziki can quickly become watery.)
Combine the yogurt and seasonings.
- In a medium bowl, whisk together the Greek yogurt, minced garlic, lemon juice, olive oil, and dill until smooth.
Fold in the cucumber.
- Gently stir in the shredded cucumber. Taste, then season with salt and freshly ground black pepper to your liking.
Chill before serving.
- While you can certainly serve tzatziki right away, I like to let it rest in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully.
Enjoy.
- Serve with grilled chicken, a platter of vegetables, or as part of a mezze spread. Store any leftovers in an airtight container in the refrigerator for up to one week.