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
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