Tzatziki is by far the most beloved of all Greek dips and spreads! I know that it is mine. We will eat it with gyro and souvlaki, dip our french fries and pita bread in it, and even vegatables. It is super versatile and very healthy for you. As we know, Greek yogurt is quite full of probiotics and high in fat and protein, making it very gut friendly and satiating.
And it can be made in a matter of minutes!
The first thing you need is strained Greek yogurt. In the United States, the most authentic and only Greek imported yogurt is by Fage, (pronounced “fa-yeh) and it is readily avaiable in most supermarkets. If you can not find Greek yogurt, then it is important that you strain the whey out of any regular plain yogurt. If you don’t strain it, then it will be very watery.
The next thing you need is to grate your cucumbers. I always have small Persian cucumbers around, so in this recipe I use two of them. I grate them with the fine grating side of a box grater. You want to grate them, sprinkle a little salt on them and let them drain over a bowl in a strainer. Again, you want to expel and of the excess water from them so that your tzatziki comes our nice and thick!
2 cups of Greek yogurt (Fage full fat is my preferred brand)
1-2 cloves of grated garlic
2 Persian cucumbers
salt and pepper to taste
1 tbsp of finely chopped dill (fresh or dry)
a pinch of dry Greek oregano
a drizzle of extra virgin Greek olive oil
a splash of red or white wine vinegar (apple cider vinegar works fine as well)
Grate your cucumbers and drain them in a strainer over a bowl. This can take around 20 minutes.
In a bowl assemble all of your other ingredients. When you think the cucumbers have expelled their water, give then a good squeeze and you will press out the rest! Then you can mix that into the rest of the ingredients.
You can serve it right away, or you let it sit in the refrigerator for a little bit and let all of the flavors come together. Definitely consume it within five or so days of making it.