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.
Tzatziki Recipe(2 cups)
Adapted from Kalyn’s Kitchen Tzatziki recipe
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).