There is a Greek pizza place up the street from us and I am in love with their lemon potatoes and their tzatziki. There is nothing better than dipping pizza crusts in some garlicky tzatziki dip. Okay, maybe that image doesn’t really go with the healthy themed month of January, however this dip itself is good for you and low in fat.
I have made this Greek yogourt dip many times over the years, but I have never taken the time to drain the yogourt first. Let me just say that draining the yogourt takes almost no effort, and it makes all the difference. This tzatziki recipe was everything I was hoping it would be, and it is just as good as the place up the street, even if I was only dipping pita bread and carrots in it.
(makes 2 cups)
Adapted from Kalyn’s Kitchen Tzatziki recipe
500ml 1% yogurt
3 tablespoons dill minced
1/2 lemon, juiced
1 cucumber
salt and pepper
1 teaspoon oil
1 clove garlic, minced
Drain excess liquid from yogourt. To do this I put a strainer inside a mixing bowl and lined the strainer with a clean kitchen towel. Scoop the liquid onto the towel and fold towel over yogourt to cover. On top put a gentle weight like a side plate. Refrigerate for ~ 3 hours.
Remove thickened yogourt to a small mixing bowl and discard excess liquid. If you are not using an English cucumber peel it, otherwise you can leave the peel on. Cut cuke in half lengthwise and scoop out seeds. Line your strainer with a paper towel. Grate back into your strainer with the large holes on a cheese grater. Sprinkle with just a teeny bit of salt and let sit for twenty minutes. Press excess water out of the cucumber and add to the yogurt along with lemon, dill, garlic and oil. Stir and taste. You will want to add lots of pepper but be careful on the salt since the cucumbers were salted earlier. Serve with hot pita (or pizza).
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Perfect Tzatziki….can you pronounce it? lol
This is pretty much how I make it….always strain the yogurt and allow the grated cucumber to leech the water and then squeeze the rest out.
Lucky me I have fresh yogurt and yummy pita in the fridge right now! Quick trip to the store this morning and I have a perfect LUNCH!
I love tzatziki but I prefer to buy it. Yours look so yummy and thick, perfect
ok so i must confess that i haven’t heard of 99% of the things that you post. BUT i like it. it makes me feel like i’m getting wicked smart
Peter – if you approve, I know it is on it’s way to authenticity!
Heather – it would be lovely with lunch, the leftovers last really well too I ate it for days on all sorts of things.
Scorpio – I don’t know that I have ever bought it before, do they have fresh stuff at the store?
Karyn – I am so surprised! Though I am glad, I was worried this wasn’t a very interesting post!
I LOVE tzatziki and I totally agree…draining the yogurt is a crucial step!
I make it almost EXACTLY the way you do, with two additions – a healthy dash of Cavender’s greek seasoning and half a cup of crumbled feta cheese. A good tzatziki has a crisp taste and jumbled texture!
Most people do not drain the yogurt which results in a watery runny consistency. Your version however is thick and luscious and creamy…just how I like it !!!
Looks like the perfect dip!
I have leftover pita hanging out in the fridge right now! This sounds like the perfect way to use it up.
Made your recipe last night and it came out just perfect! It’s a keeper.
Thanks!
Awesome! Glad it worked for you Netters.
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