Tzatziki
Mediterranean food is absolutely delicious. They really know how to embrace the true flavors of food and not cover it in sauces. Every dish has the freshest herbs and veggies and their sauces are no different. Rather than using a lot of butter to make things taste great, they combine real ingredients that play well together and enhance their true flavors.
Tzatziki is easily my favorite Grecian sauce. Could it be because I love dill? Maybe. But likely because the crisp and cool cucumber in combination with dill and lemon all compliment one another into this perfect creamy sauce. Serve with some fresh veggies, naan or pita, or even your favorite meat.
I like to add half of the garlic while it sits in the fridge just to add a subtle garlic flavor and then the other half once I add the cucumber so it adds a bit of a bite. Completely a preference thing, but that’s my personal favorite.
Tzatziki
Ingredients
- ½ hot house cucumber, minced
- 1+1/2 cups Greek yogurt (or dairy-free Greek style yogurt)
- 3 garlic cloves, minced or pressed
- 3 tablespoons olive oil
- 1 lemon, juiced
- 2 tablespoons fresh dill, minced
- Pink Himalayan salt, to taste
- Pepper, to taste
Instructions
- Method 1: Line a baking sheet with a kitchen towel or paper towels. Place cucumber pieces in a single layer and cover with another towel and let sit in fridge for 2-4 hours to draw out the water (this method will draw out the most water and keep the dip from getting watery if eaten the next day). Method 2: Alternatively, grate the cucumber and place in a mesh strainer and push out the water using your hands or a towel.
- In a medium bowl add the yogurt, 2 cloves of garlic, oil, and lemon juice. Mix well (let sit in fridge while the cucumbers work their magic if using Method 1).
- If using Method 1, after the 2-4 hours, remove cucumbers from fridge and dab with the towels to remove the excess water. All methods: Add cucumbers to the yogurt mixture and add in the other garlic clove, dill, salt and pepper. Mix well and top with additional olive oil before serving.