tzatziki (greek yogurt sauce)

Tzatziki is that cool and creamy cucumber yogurt sauce that is usually served in gyros or as a dip with warm pita bread/pita chips or veggies or as a condiment to put over grilled meats.  My boys absolutely expect this at the dinner table if we are having any kind of a Mediterranean meal.

The main ingredient is plain Greek yogurt, which is thicker than regular yogurt.  If you can’t find Greek yogurt, you can strain regular yogurt in cheesecloth or in a fine mesh strainer over a bowl overnight to get rid of the excess liquid to make it thicker.  That’s what I used to do before Greek yogurt could be found everywhere.

However, I always make it using whole milk Greek yogurt which is hard to find at my local grocery stores.  They usually carry the low-fat or non-fat versions.  My Trader Joe’s, however, always has it in stock so it’s one less thing for me to panic about.

As if I need anything else to panic over.  Have you read the special-needs section of my blog?  (hehe)

Shred your cucumber and squeeze out as much moisture as possible using cheesecloth.

Using fresh dill (not dried) is traditional but my boys prefer it with dried, crushed mint.  My boys also prefer it with lemon juice instead of the more traditional splash of white vinegar.  And since I live to please my boys, well, mint & lemon juice it is.

So refreshing and delicious!

If you make your tzatziki differently, please share your tips!

tzatziki (greek yogurt sauce)

 

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Author: da misfits

Ingredients

• ⅓ cup shredded cucumber, grated (I use Persian cucumbers and leave it unpeeled)
• 1 heaping cup of whole milk Greek yogurt
• 1 tbsp crushed dried mint OR chopped fresh dill
• 1 garlic clove, finely minced
• 1 tbsp lemon juice OR white vinegar
• ½ tsp salt (to taste)
• splash of milk (to thin sauce out, if needed, to your desired consistency)
• olive oil (to drizzle over)

Instructions

1. Shred the cucumber, place in cheesecloth and squeeze out all of the moisture.
2. Combine the yogurt, mint or dill, garlic, lemon juice or vinegar, and salt in a bowl.
3. Add the shredded cucumber and mix together.
4. Add a splash of milk to thin it out, depending on how thick you want it to be.
5. Let sit in the refrigerator for 1-2 hours before serving so the flavors can develop.
6. To serve, drizzle a little olive oil over the top.

Notes

Serve with warm pita bread/pita chips or veggies or as a condiment to put over grilled meats.

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