Greek food is my favorite food. Well, anything Mediterranean really. It’s flavorful, delicious, and usually really healthy. Tzatziki sauce is one of my favorite things in this world. It’s refreshingly cool and awesome to dip things in. One of my old friends and former boss, used to make Homemade Greek Tzatziki for special occasions at her house in Birmingham. She started making it after traveling to Greece and falling in love with it. I find it very funny that I too have started making my own Homemade Greek Tzatziki after traveling to Greece and also falling head over heels in love with it.
Tzatziki is traditionally made with thick Greek yogurt, minced garlic, shredded cucumbers, dill and salt. That’s it! You just need to mix the recipe up and allow it to meld together for a couple hours before noshing on it. The cucumbers get peeled, seeded and shredded. Then I squeeze them in a couple paper towels to get all the excess water out to ensure I have a thick tzatziki that isn’t watery.
It always seems very complicated to make tzatziki, but it’s not complicated at all. It just requires a few fresh ingredients and you are on your way to Homemade Greek Tzatziki. This is the perfect thing to pair with grilled chicken, falafel, lamb burgers, or simply to dip pita bread in. The nice thing about making tzatziki as opposed to buying its it makes enough for a crowd, or for some leftovers. Whenever I buy those little tubs they disappear quickly. This makes a good sized amount, and can easily be doubled for a crowd of people.
- 1 medium cucumber, peeled & seeded
- 1 clove garlic, minced
- 2 tbsp fresh dill, chopped
- 1/4 tsp kosher salt
- 1 C full fat Greek yogurt ( I use Fage)
- Grate the cucumber on a box grater. You should have about 3/4 - 1 C shredded cucumber when you are done.
- Put the shredded cucumber in a large heavy duty paper towel, or a small kitchen towel and squeeze the excess water out over a sink. You want to squeeze until you don't get any more water.
- Put the shredded cucumber into a bowl.
- Mix in the minced garlic, chopped dill, salt and yogurt.
- Cover and chill for at least two hours.
- The dip can be enjoyed for up to four days after making. It might need to be stirred.
Serve this with: