Monday, September 28, 2009

Tzatziki: Traditional Yogurt, Cucumber, and Garlic Dip

Tzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great tzatziki is the thick creamy texture that allows it to be eaten alone, as a dip, as a spread, and as a condiment.

Prep Time: 15 minutes


· 16 ounces (2 cups) of thick Greek yogurt
· 4 cloves of garlic grated
· 1/2 cup of diced or grated cucumber (Kirby or "English")
· 1 tablespoon of olive oil
· 1 - 2 teaspoons of dried Greek mint
· ½ teaspoon salt


Prepare all ingredients in advance. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with the dried mint and serve well chilled.

Shopping Tip:

The thick, full-fat yogurts available at Greek, Middle Eastern, and specialty food markets - or a commercial full-fat strained yogurt - will give the best results

Preparation Tips:

· Kirby or "English" cucumbers work best (usually wrapped in plastic wrap at the market). If not available, peel and seed the cucumber before dicing or grating.
· After dicing or grating the cucumber, pat it dry with absorbent toweling to remove excess moisture.
· The longer the tzatziki is refrigerated before serving, the more intense the garlic taste will become.


Tzatziki will store safely in the refrigerator for several days. If excess liquid accumulates on top, just pour it off.

Serving Suggestions:

Friends who are passionate about tzatziki serve it with non-Greek foods as well including fried chicken, lunch/dinner omelets, and in other ways suited to their tastes.

1 comment:

  1. hi Stella
    your cucumber dip sounds good, I think I´ll try it

    wonder if you ever headr of a way of "curing" cucumbers? It invloves rubbing the tips till they let go a whitish substance.

    Well, if you can help it would be geta