Tzatziki (Yogurt Cucumber Dip)

Tzatziki is an ubiquitous condiment in contemporary Greek cuisine, and is related to varieties across the yogurt loving world. In most applications in the usa, it's served as a condiment for meat filled sandwiches, but it can be much more. In its best form, it is a zesty, cool dip for bread, vegetables , fritters, and not just meat. Most of the fast food places tend to use a powdered yogurt or sour cream product, Once you make this at home, you will be able to tell the difference!

Ingredients

• Greek Yogurt (2% or Total (5%)) - 7oz - 200g

• 1/2 of a Large English Cucumber (peeled)

• 1 Tsp of Red Wine Vinegar

• 1 Tsp of Olive Oil

• 1 Tsp of Garlic Powder (alternative to 1 fresh garlic clove grated)

• 1 Tsp of Sea Salt

• 1 Tsp of Chopped Fresh Dill (Optional)

• (Variation: Mint can be added as an alternative to Dill)

Tools

• Cheese Grater/Shredder

• Bowl with a wide base

• Serving Bowl
  

Steps

• Shred the peeled Cucumber with the Cheese Grater (Larger holes) into a Bowl

• Try to strain/soak up as much water as possible from the cucumber, by using paper towels, squeezing and straining. Adding 1/2 Tsp of salt and letting the cucumber shreds rest for 15 mins will help extract more water.

• In a Serving Bowl - Add in Chopped fresh dill, grated garlic or Powder, Red Wine Vinegar, then Yogurt, and blend by hand

• Add 1 Tsp of Olive Oil, and the remaining Salt (1/2 Tsp) and gently fold in. Salt to Taste.

• Serve & Keep cool. Can be stored in the refrigerator for up to 3 days.

Tips/ Substitutions

• Persian versions tend to have chunkier cucumbers and less yogurt, with onions or shallot.

• Raita- a cucumber yogurt condiment from India includes cilantro and ground cumin, and a thinner yogurt (2%).

• Find your favorite yogurt, and adjust for the acidity level.