Tzatziki to die for
Greek food is so good! Three of my goto dips ar Houmous, Taramasalata and Tzatziki, with Tzatziki (previously) being my least favourite – until now! I have made Tzatziki lots of times but if I am honest it is a non-event, but after a lot of reading and internet research I have hit on a recipe which has made it my favourite dip – for now!!!
As with most of my recipes, this is really easy and quick to make. The Tzatziki will keep for a few days, so can be prepared in advance or will keep for a few days after. It also goes with lots of different foods so you won’t have any problems using it up.
When my wife first had this she told me it reminds her of Greece – that told me this recipe hit the spot.
I will also add some more photos next time I make this.
- 250 g Greek Yogurt
- 200 g Cucumber
- ½ Garlic (crushed)
- 3 tbsp Olive Oil (extra virgin)
- 3 tbsp White Wine Vinegar
- 1 tsp Dill (dried)
- Pinch of Sea Salt
- Peel and then grate the cucumber. Add it to a bowl and add 1 tablespoon of white wine vinegar and a pinch of salt and put to one side.
- Add the yogurt to a separate bowl and add the olive oil and remaining white wine vinegar, then add the garlic and stir well. Note: when you first add the olive oil and vinegar you will think this does not look right! As you mix it together it creates a really creamy sauce.
- Next squeeze the cucumber with your hands removing as much liquid as you can and then add it to the yogurt mixture and stir well.
- Finally, add the Dill and again stir well. Either serve immediately or stick it in the fridge until you are ready to enjoy.