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Author Notes: Tzatziki, for me, goes back 30 plus years ago; I first tasted it at a co-worker’s family gathering and it became a recipe I had to have, but through the years I tweaked it to my liking. Back then, I would either take time to make the yogurt or drain store bought overnight, however, these days I use Greek yogurt, and the thick consistency works great with this recipe as well as cutting time. Other tweak notes: I don’t squeeze out the cucumber juice after grating (as is often done) and I have never found the dip to be watery. As well, I like using red wine vinegar and leaving out the dill, non-traditional and all to my liking…lapadia style! This makes an excellent dip; serve with plenty of pita triangles, chips and/or fresh cut vegetables…always a crowd pleaser. —lapadia
Makes a little more than 1 cup (easy to double)
- 1 medium size cucumber, washed, unpeeled and seeded
- 3/4 cup plain whole milk Greek yogurt
- 1 teaspoon sea salt
- 1/4 cup sour cream - whole or reduced
- 1-1/2 teaspoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon Extra Virgin Olive Oil
- 3-4 cloves finely minced garlic
- Fresh ground pepper to taste
- Seed the cucumber. Discard the seeds.
- Grate the cucumber, retaining as much of the juice as you can.
- Add the cucumber and whatever remaining juice (after grating) to the yogurt.
- Whisk in the rest of the ingredients.
- Chill for a couple hours to overnight.
- This recipe was entered in the contest for Your Best Dip