Tzatziki is a very versatile dip. It’s the perfect accompaniment to vegetables, but it also goes well with pita chips, potato chips, crackers, sandwiches, dolmas, and gyros. I am sure there are many more applications I haven’t even thought of. I encourage you to be creative.
7 oz Greek Yogurt
1 clove Garlic
2 tablespoons chopped Dill
2 tablespoons chopped Mint
1 tablespoon Lemon Zest
1 1/2 tablespoons fresh Lemon Juice
1 tablespoon Cucumber Juice
2 teaspoons Salt
1 teaspoon Pepper
If you are thinking, “how in the world do I get cucumber juice?” it’s really quite simple. Take a cucumber and slice it in half lengthwise. Take a small bowl and place a fine mesh strainer over it. Take a spoon and scrape the seeds from the cucumber into the strainer. Using the back of the spoon apply mild pressure to the seeds and pulp from cucumber. Half a cucumber should yield at least a tablespoon of juice. As for the dip, all you need to do is mix all the ingredients together thoroughly. Make the dip at least 4 hours in advance (to allow the flavors to marry) and refrigerate until you’re ready to use it. The dip should hold for 3 or 4 days in the refrigerator, but you may need to stir to recombine as the herbs have a tendency to rise to the surface after a day or two.
Tips and Tricks:
Use either full fat or 2% yogurt, I have tried fat free yogurt, but it doesn’t have the right consistency.
Greek yogurt is easy to find in most supermarkets, but if you are unable to find it you can use regular yogurt that you have strained through cheesecloth over night.
You can cut the cucumber into a small dice and add 1/4 cup of it into the dip for a chunkier dip.
Want a Southwest flavor instead of Mediterranean? Instead of dill and mint use cilantro, replace the lemon and cucumber juice with lime juice and lime zest, and add 1/2 teaspoon of cumin powder and 1/8 teaspoon cayenne (optional) for a little kick.