I often attend a local Greek Festival that takes place each year because I adore Greek food. One of my favorite toppings is Greek Tzatziki Dip. You can use it as a sauce for vegetables, grilled meats, on top of gyros, kabobs, and much more. It’s super easy to make too.
Enjoy this recipe!
Greek Tzatziki Dip with Yogurt – Garlic and Cucumber
Ingredients
- 16 oz. Greek Yogurt
- 1 cucumber peeled and coursely grated
- 3-4 garlic cloves mashed
- 1/4 cup olive oil Greek extra virgin is ideal
- 3 Tbsp fresh anise or mint finely chopped
- salt and pepper
Instructions
- Put the grated cucumber into a thin tulle or gauze cloth over a sieve.
- Add salt, mix and let it drain for about 15 minutes.
- Squeeze the cucumber inside the cloth until the liquid is removed.
- Put it into a bowl and blend in all the remaining ingredients.
- Place in the refrigerator for at least an hour before serving.
The history of tzatziki
The word “tzatziki” originally came from Persia and means herb mixture. Its preparation goes back to ancient times in the Middle East, Greece, and the Balkans. Greek Tzatziki is sometimes made with purslane which is a common weed you can find growing wild in your garden.
It is traditionally made with sheep or goat yogurt and can also be mixed with cilantro, parsley, or ground coriander.
It’s often referred to as cicik, jajeek, or ashedoogh in Middle Eastern cuisine and is sometimes mixed with Aleppo pepper, paprika, or sumac. Scallions, chopped red pepper, or shredded radish can also be added. Some versions are mixed with ground walnuts or hazelnuts.
You can serve it as a cold soup blended with vegetables as they do in the Balkans. Try this cold yogurt soup recipe here.
Serve tzatziki with pita bread, salted tomatoes, cucumbers, grilled eggplant, and zucchini, in gyros or on Kabobs.
What’s your favorite dip? Please leave a comment below.
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