A traditional Greek dip and gyro condiment, this tzatziki recipe also makes a tasty topping for sandwiches and even hamburgers. Serve with pita wedges or crudités, on baked sweet potatoes, with lamb sausage, or with shredded chicken in a pita.
1 cup grated seeded peeled cucumber
1/8 teaspoon salt
1 cup plain fat-free yogurt
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh dill
2 teaspoons fresh lemon juice
1/4 teaspoon salt
2 garlic cloves, minced
How to Make It
Place cucumber on several layers of paper towels; sprinkle with 1/8 teaspoon salt. Let stand 30 minutes.
Combine cucumber, yogurt, and remaining ingredients, stirring until well blended. Refrigerate at least 1 hour before serving.
There is little that is "classic" about this recipe. Traditionally Tzatziki is made with authentic *Greek whole milk/cream yogurt, not plain yogurt or yogurt that has been adulterated by ingredients that add thickness. Best to use English cucumbers with seeds removed (peel and slice lengthwise & spoon out the seeds), drain the water from them (dice and put them in a sieve over a bowl, sprinkle with 2 tsp. salt which draws the water out. Let sit for 30-60 mins., rinse and drain well, gently squeeze to release more water, wipe dry with paper towel). Use Kosher salt, fresh dill & substitute white wine vinegar for lemon juice.*To make your own Greek yogurt, place plain, nonfat yogurt in a strainer lined with several layers of cheesecloth. Place over a bowl, cover, and refrigerate overnight. Discard the liquid collected in the bowl, and proceed with the recipe!