Tzatziki: Greek yogurt and cucumber sauce
Tzatziki is a Greek dip made with tangy yogurt, garlic, and cucumbers, often finished with olive oil. Find the recipe and printable recipe PDF below!
Yield: 5 cups
Method
Peel and thinly slice or grate the cucumbers. Place the cucumber in a bowl and toss with a little salt. Place in a non-reactive colander with a bowl underneath. Set aside for 15 minutes or longer to draw some of the liquid out of the cucumbers.
Mash the garlic to a paste with 1 teaspoon of salt.
Stir the vinegar and lemon juice into the paste and then stir in the oil.
Add the yogurt, dried mint, dill and mix well.
Rinse the salt from the cucumber slices in a colander and squeeze them dry with a kitchen towel. Fold into the yogurt mixture.
To serve: Garnish with fresh mint.
Note: Reduce the amount of garlic if it is strong or hot. Serve with wedges of pita bread or crackers, or fresh vegetables such as carrots or celery sticks.
Ingredients
2 ea. English cucumbers, seeded, cut in a small dice
as needed, Salt
½ - 1 ea. Garlic cloves
1 tsp. Salt
1 Tbsp. White wine vinegar
3 Tbsp. Lemon juice
2 Tbsp. Extra-virgin olive oil
3 cups Greek yogurt, plain
2 Tbsp. Dried mint, crumbled
2 Tbsp. Dill, chopped
This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of the International Olive Council.
