Tzatziki Dip (Greek Yoghurt, Garlic & Cucumber)
This amazingly creamy, garlicky tzatziki dip is made with Greek yoghurt, garlic and cucumber. So simple to prepare, it is perfect as a barbecue side or to just dip your favourite bread in.
One of my fondest memories from travelling in the Greek islands is enjoying tzatziki dip. There is nothing that will ever compete with authentic tzatziki, but this comes pretty close.
What is tzatziki?
Oh. Where do I start? Put very simply, authentic tzatziki (found only in Greece or prepared by a Greek), is literally the best thing you will ever eat. Although I recreate my own (slightly adapted) version, it never comes close to the stuff I ate sat by the Mediterranean on the beautiful isles of Crete, Kos and Corfu.
I often hear tzatziki described as a sauce. If done right, it is most definitely not a sauce. It’s thick. Really thick and it’s this consistency that makes it perfect for dipping warm pita bread, tortilla chips or crudities.
The base recipe for tzatziki is very simple and usually calls for Greek yoghurt, grated cucumber, lemon and a touch of oil. Although nothing is going to top Greek-made tzatziki, my version comes a very close second, even if I do say so myself. Traditional tzatziki dip doesn’t have paprika or cayenne (as far as I know) but I think both make awesome additions.
What do you eat with tzatziki?
Tzatziki dip is also great for summer barbecues, with its zingy freshness a winner every time. It’s also great served dolloped over meat, particularly souvlaki or gyros. Not only that, but if you make it with low fat Greek yoghurt, you won’t find a healthier dip anywhere else.
Make it well in advance (at least the day before) as this gives it time for the garlic and hint of spice to seep into the creamy yoghurt. Serve it with some delicious spicy crackers, mozzarella spelt bread or Monterey Pepper Jack spelt focaccia along with a fresh Greek salad, and you’re good to go.
Tzatziki Dip (Greek Yoghurt, Garlic & Cucumber)
Ingredients
- 3-4 garlic cloves (crushed)
- 400g (14 oz) Greek yoghurt
- 1 tbs olive oil
- ½ tbs cider vinegar
- ½ tsp salt
- small pinch cayenne pepper
- ½ cucumber (grated/shredded)
Instructions
- Mix the yoghurt, oil, vinegar, cayenne, garlic and salt.
- Cover and leave in the fridge as long as possible (at least six hours, preferably overnight).
- Grate the cucumber and then using a paper towel, squeeze out as much liquid as you can then leave it in a colander for several hours (or again, overnight). If you like, you could also remove the seeds from the cucumber as they produce the most liquid.
- Just before you are ready to serve the tzatziki, add the cucumber to the yoghurt and stir until just combined.
- Sprinkle with a little paprika. Serve chilled with a side of pita bread or dolloped on your favourite meat. Enjoy!
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