Ingredients
Units
Scale
- 16 ounces nonfat Greek yogurt
- 2 medium English cucumbers
- 6–8 freshly minced garlic cloves
- 1/3 loosely packed fresh dill, chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 cup crumbled feta cheese
- Salt and pepper, to taste
- Optional garnishes: diced cucumber, cherry tomatoes, fresh herbs, crushed red pepper, capers, kalamata olives
Instructions
- Grate the cucumber and use a cheesecloth or nut milk bag to squeeze out the liquid. You will be left with a very small amount of grated cucumber once the moisture has been removed.
- In a mixing bowl, combine the Greek yogurt, grated cucumber, minced fresh garlic, red wine vinegar or lemon juice and olive oil. Stir well to combine Add the chopped fresh dill to the mixture and season with salt and black pepper, to taste. Mix until all ingredients are evenly distributed. Taste the dip and adjust the seasoning as needed, adding more salt, pepper, or vinegar according to your preference. Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld together and the dip to chill.
- Before serving, give the tzatziki dip a final stir and adjust the consistency if necessary by adding a splash of water or lemon juice if too thick.
- Garnish and serve chilled with pita bread, fresh vegetables, grilled meats, or as a condiment for gyros and falafel.
- Prep Time: 20 mins.
- Cook Time: 0 mins
- Category: Appetizers
- Method: By hand
- Cuisine: Mediterranean Inspired
- Diet: Vegetarian