Tzatziki
The classic Greek yogourt dip flavoured with garlic, cucumber and herbs.
Servings: 2 cups
Equipment
- Cheesecloth
Ingredients
- 1 ½ cups (375 mL) drained yogourt, plain or unflavoured (you should start off with 2- 2½ cups (500-625 mL) of undrained yogourt)
- 1 cup grated cucumber, peeled and seeded
- 1 teaspoon salt
- 1 - 1½ tbsp finely minced garlic
- 1 tbsp (15 mL) Greek olive oil
- 2 tbsp (30 mL) white wine vinegar
- 1 tbsp finely chopped dill See notes
Instructions
- Drain your yogourt for at least 12 hours or overnight. To do this, you can wrap your yogourt in cheesecloth, which you then suspend over a bowl by hanging it from something like a wooden spoon (which lays across the rim of your bowl). Alternatively, if you don’t have cheesecloth, you can line a fine sieve with a coffee filter, set that over a bowl, and drain your yogourt. Keep yogourt in the refrigerator while it drains.1 ½ cups (375 mL) drained yogourt, plain or unflavoured
- Sprinkle salt over your grated cucumber and drain it for several hours or overnight, using the same method as the yogourt. Keep cucumber in the refrigerator while it drains.1 teaspoon salt, 1 cup grated cucumber, peeled and seeded
- Place 1 1/2 cups (375 ml) of drained yogourt into a large mixing bowl. Squeeze out any excess water from your cucumber and add that to the yogourt. Add the rest of the ingredients. Mix well. Serve with anything and everything.1 - 1½ tbsp finely minced garlic, 1 tbsp (15 mL) Greek olive oil, 2 tbsp (30 mL) white wine vinegar, 1 tbsp finely chopped dill
- Enjoy!
Notes
To dill, or not to dill. It's a hot debate with tzatziki lovers. We happily enjoy both versions, but we love it with dill a little bit more. If you'd rather leave out the dill, please go ahead. :)