The saying “put that shit on everything” very much applies here! The combination of creamy Greek yogurt and the freshness of the cucumber and dill makes this the perfect pairing to a variety of dishes!
I will never forget the time my (now) husband attended his first “Saks Family Greek Dinner”… for starters, he had no idea that he wasn’t supposed to eat all day before and couldn’t believe the amount of food we had. And secondly, this was also his introduction to Tzatziki; and to this day myself (and my family) will never let him live down what he called it:
Will you pass the sour cream?
Jaws dropped. Forks dropped faster. There was silence for a good 30 seconds while my family tried to recompose themselves. I’ve never looked at tzatziki the same way and my husband has never mistaken since, either!
- 1/2 of a large cucumber
- 1 1/2 cups plain Greek yogurt (2% works best)
- 2 large garlic cloves, finely minced
- 2 tbsp extra virgin olive oil (Greek, if you have)
- 1 tbsp white vinegar
- 1/2 teaspoon salt
- 1 tbsp fresh dill, finely chopped
- Grate the cucumber and drain through a fine mesh sieve or a cheese cloth. Allow to drain overnight in the fridge. (If you’re in a hurry, you can use your hands to push out as much liquid as possible instead of leaving overnight.)
- Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl. Cover and refrigerate overnight with the cucumber.
- Add the grated cucumber and fresh dill to the yogurt mixture and stir to combine. Drizzle olive oil and top with a kalamata olive for visual appeal! Serve with Greek Feta Potatoes and Roasted Greek Chicken for a delicious meal!