Appetizers
Tzatziki
The Quirky Foodster Team
Ingredients
- 500 g (2 cups) strained Greek yogurt
- 1 (1) large cucumber, grated and drained
- 2 cloves (2 cloves) garlic, minced
- 30 ml (2 tbsp) olive oil
- 15 ml (1 tbsp) white wine vinegar
- 1 tbsp (1 tbsp) fresh dill, chopped
- Salt to taste
Method
- Grate the cucumber and place in a sieve with a pinch of salt; let drain for 15 minutes, then squeeze out excess liquid.
- In a bowl, combine yogurt, drained cucumber, garlic, olive oil, vinegar and dill.
- Season with salt to taste and mix well.
- Chill for at least 30 minutes before serving to let flavors meld.
- Drizzle with a little extra olive oil before serving.
Introduction: A cool cucumber-yogurt dip found throughout Greek meze tables, tzatziki reflects the country's deep-rooted use of strained yogurt and garden vegetables, and is served alongside nearly every grilled meat dish.
Cultural Background: A cool cucumber-yogurt dip found throughout Greek meze tables, tzatziki reflects the country's deep-rooted use of strained yogurt and garden vegetables, and is served alongside nearly every grilled meat dish.
Tips: Squeezing the cucumber thoroughly prevents a watery dip. Let the garlic mellow by resting the dip a few hours before serving.
Variations: Some regions add a touch of mint instead of dill; a vegan version uses thick plant-based yogurt.
Storage: Keeps refrigerated in an airtight container for up to 4 days.
Reheating: Not applicable — served cold.
Nutrition: Approx. 90 kcal, 5 g protein, 6 g fat, 4 g carbohydrate per serving.
FAQs:
Q: Can I make tzatziki ahead?
A: Yes, it actually improves after a few hours in the fridge.
Q: What's the best yogurt to use?
A: Full-fat strained Greek yogurt gives the creamiest, most authentic result.
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