Yogurt And Cucumber Dip

"Tzatziki is the all time favourite Greek appetizer."

Greek Tzatziki Dip

In a taverna, it will always be ordered along with other appetizers as part of a large spread.

It can be used as a dip, an accompaniment to most meats or as a sauce to be used when making souvlaki.

There is something very enticing about tzatziki. The thick creamy glistening white yogurt, broken up by tiny specks of green cucumber showing through the white yogurt.

And then the taste - its just so delicious! It doesn't matter how much I make - it always goes quickly.

My children adore tzatziki!

It is important to use a good quality thick Greek yogurt with the 4 - 10 % fat content (the 10% is best - a low-fat yogurt just does not taste good in this recipe!)

Greek Yogurt If the yogurt is rather runny you may want to strain it. Line a sieve with muslin, place over a bowl and pour the yogurt into the sieve. Leave in the fridge for a few hours to drain some of the extra liquid.

A simpler method is to use a Yogurt Cheese Maker!

It is best to make it at least 1 hour before serving to let the flavours infuse.

There are many variations to this recipe, many of which include herbs - mostly mint, sometimes dill, also olive oil. Feel free to experiment. I have not included them as I enjoy the pure creamy taste and the contrasting bite of garlic, without the herbs. Its a personal choice.


Greek Garlic

3 cloves garlic (more if you like)
500 grams plain thick Greek yogurt
3/4 cucumber


Using a Cutting Board dice the cucumber into small pieces. It is optional whether to leave the cucumber peel on to give it more colour or if you like you can Peel this before chopping the cucumber.

Take a handful of chopped cucumber at a time and squeeze to get any excess juice out. Place in a Mixing Bowl.

Mince the garlic either in a mortar and pestle, Garlic Press or by chopping it up very finely. Use as much as you like, but remember that if you are making it for the next day it will become stronger as the flavour infuses.

Add the garlic and yogurt to the bowl with the cucumber and mix all together. Season with salt.

Store in the fridge until ready to serve. It is best to leave it at least 1 hour before serving to let the flavours mix in together.

Serve as part of a meze or as an accompaniment to most foods, along with Greek salad and plenty of fresh crusty bread to dip into the tzatziki.

Read more about Greek Yogurt

Kali Orexi - Bon Appetit

Greek Waiter

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Kolokithopita - Pumpkin Pie
Tiropita - Cheese Pie
Eggplant Salad - Melitzanosalata
Grilled Bread
Fried Zucchini, Eggplant, Mushrooms
Skorthalia - Garlic Sauce Dip
Cheese and Ham Cake
Cheese Pies Without Pastry
Quick Cheese Pies

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