Classic Greek Tzatziki
 
Prep time
Total time
 
A refreshing dip that is made with thick, strained Greek yogurt, grated cucumber, garlic, extra virgin olive oil and fresh dill.
Author:
Recipe type: Appetizer/Dip
Cuisine: Traditional Greek
Serves: 4-6
Ingredients
  • 1 16oz. container of plain Greek yogurt (FAGE 2% or, 5%)
  • 1 sm. English cucumber peeled, seeded and grated (or 3-4 small Persian cucumbers)
  • 2-3 med. garlic cloves, finely minced (or, grated with a microplane)
  • ¼ cup extra virgin olive oil
  • 1 TBSP. red wine vinegar
  • 2 TBSP. fresh dill, finely minced (optional)
  • ¼ - ½ tsp. sea salt
Instructions
  1. Peel the cucumber, seed it and grate it. If you are using the smaller Persian cucumbers, you don't have to seed those. Place the cucumbers in a sieve, sprinkle with some salt and let them sit for half an hour. Squeeze the water out by pressing it between the palms of your hands. Place the grated cucumbers in a medium bowl.
  2. Mince the garlic cloves and the fresh dill and add it to the bowl.
  3. Add the rest of the ingredients, season with salt, mix well, cover and refrigerate overnight or for at least a couple of hours.
  4. Before serving, mix again, drizzle with plenty of extra olive oil, place a few Kalamata olives in the middle and serve with grilled bread or with Greek pita bread wedges
Notes
-- Tzatziki can be stored in an air tight container in the refrigerator for up to a week.
-- Fresh dill in tzatziki is used in most parts of Greece and it is optional if you don't like it.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/tzatziki-classic-greek-yogurt-and-cucumber-spread/