Cool and creamy, this tangy cucumber dip flavoured with garlic and fresh dill is one of Greece's most famous dips. Made with strained thick Greek yogurt, mixed with cucumbers, garlic, salt, olive oil, and sometimes lemon juice, dill, mint or parsley, Tzatziki is best made a few hours in advance and always served cold. Delicious as a condiment for souvlaki, grilled lamb, seafood, vegetables or luscious simply served with warm pita bread, Tzatziki is a classic part of any Mediterranean meze.
Tzatziki
Makes 2 1/2 cups
2 cups Greek yogurt
1 English cucumber, unpeeled and seeded
1 tbsp kosher salt
1/2 cup sour cream
1 tbsp white wine vinegar
2 tbsp freshly squeezed lemon juice
1 tbsp olive oil
1 1/2 tsp minced garlic
1 1/2 tsp minced fresh dill
Pinch freshly ground black pepper
Box grate the cucumber and toss it with 1 tablespoon of kosher salt. Place it in a sieve and set it over a bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain. Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but letting the tzatziki to sit in the refrigerator for a few hours allows for the flavours to blend. Serve chilled or at room temperature.
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