Tzatziki is creamy, garlicky, healthy, and delicious.
Tzatziki (or Cacik, in Turkish), was a stable for me growing up in a Turkish household. Used mostly as a condiment with various meats or as a part Meze (Tapas) style meals served with pita breads. While, everyone is familiar with it as an accompaniment to Greek gyros, it can be served in many ways. A nice addition to any type of roasted or grilled savory meats. Diluted with water makes for a bright chilled soup. Perfect for hot summer days.
Try it as a side with our Spiced Yogurt Marinated Leg of Lamb Roast recipe. Click here.
While this is the original recipe it is very forgiving and several variations exist. You can substitute the fresh dill and garlic for dried versions. The will retain the same flavor profile. However, a fresh English or hot-house cucumber is essential. The seeds and skins do not need to be removed. Actually they add more flavor. Standard cucumbers have a thicker skins and tougher seeds that need to be removed. They also end up having less flavor.
The type yogurt is also essential to the final product. I prefer an organic, full fat, Greek style plain yogurt. It will add the perfect thick consistency as well as the tangy background needed. While Greek yogurts are widely available in most markets however, you may need to substitute with regular plain yogurt full fat. I would suggest using a full fat regular yogurt versus a low fat Greek style. You will need to strain it in cheese cloth in a strainer, placed over a bowl. Let is strain for 4 -6 hours and the final product will resemble a Greek style. 2 cups will yield 1-1/2 cups strained yogurt. I suggest also add a teaspoon of fresh lemon juice for some tang.
Tzatziki: the Mediterranean Ranch Dip.
Ingredients
- 1-1/2 cup Greek yogurt (full fat)
- 1/2 English cucumber (large) 8-10 oz., chopped
- 1 bunch fresh dill approx. 1 cup loosely packed, chopped
- 3 garlic cloves large chopped
- 1-1/2 tsp sea salt or to taste
- pinch of white pepper or to taste
- extra virgin olive oil for drizzling
Instructions
- Chop garlic and dill place into a medium sized mixing bowl.
- In a food processor or mini chopper, pulse cut up cucumber to a fine mince. Place minced cucumber into a clean dish towel and squeeze out most of the liquid and add to the mixing bowl.
- Add yogurt mix well cover bowl and refrigerate until ready to serve. Drizzle with olive oil prior to serving
