Tzatziki, for me, is one of those easily appetizing summer flavors.
The refreshing ingredients come together seamlessly and – although I’ve been known to just have it with a spoon for breakfast – make a perfect dip for vegetables, rye toasts, pita chips, eggplant chips, a topping for Greek nachos… the list can go on!
Tips:Β Make sure to first strain your yogurt if it’s more watery. There is no need to peel the cucumber, unless the peel is really thick.
Cucumber and mint tzatziki
You’ll need:
- 1 cup Greek yogurt (I used 0% Fage brand)
- 1 medium-sized cucumber
- 1/3 cup mint, picked
- a pinch of salt
- 3 cloves garlic
- 1 T olive oil (Greek olive oil is nice and flavorful here)
1. Chop the cucumber roughly and crush the garlic with the back of your chef’s knife.
2. In the bowl of a small food processor, combine the yogurt, cucumber, mint, and garlic. Top with a good pinch of salt and olive oil.
3. Pulse until just smooth, taste for seasoning. Serve cool.
A refreshingly delicious dip my friend π
Cheers
Choc Chip Uru
Thank you, Uru!
This is a great recipe. I have had tzatziki that was a little too watery for my tastes. I can see that this is nice and thick! I will love this. Great combinations. π
Yes, this is definitely a more substantial, thicker version. Straining the yogurt also helps π
Loved the simplicity of your recipe? Have you heard of an Indian side dish called Raita?
Shakti
Yes, raita is lovely too!
This looks so refreshing! Have never made my own but you give me the inspiration to try π
Do it, Danny haha π