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Greek Tzatziki
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5 from 1 vote

Tzatziki

The classic Greek yogourt dip flavoured with garlic, cucumber and herbs.
Prep Time15 mins
Draining time12 hrs
Course: Appetizer, meze
Cuisine: Greek
Keyword: dip, garlic,
Servings: 2 cups
Author: Mia Kouppa

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. :)