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Tzatziki

bowl of tzatziki

You can serve it immediately, but flavors develop if you can give it a 30-minute rest.

Ingredients

Scale

Instructions

Yogurt    If you’re not using thick Greek-style yogurt, strain yogurt to remove whey. Line a colander with paper towels and spoon yogurt in colander. Set over a bowl and refrigerate for at least 30 minutes and up to 24 hours.

You can serve it immediately, but flavors develop if you can give it a 30-minute rest.

Drizzle 1 teaspoon olive oil over top.

Cucumber    Shred unpeeled cucumber with large holes of grater or food processor. Using a clean towel or paper towels, scoop a handful of shredded cucumber into towel and squeeze over sink. Allow the cucumber juice to drain out. Cucumbers are about 98 percent water, so if you don’t squeeze, you’ll have a watery sauce.

The rest     Stir ingredients together.

Notes

Mint and parsley are optional. I prefer the dip with them, but if you don’t have them on hand, don’t let that stop you, go ahead and make it. Think about this dip when you have some of these herbs available f another recipe or growing in the garden

Keywords: how to make cucumber dip, greek sauce, tzatziki