Tzatziki dip is a traditional greek dip. Its made of greek yogurt mixed with grated cucumbers, garlic, olive oil. Greek yogurt is basically, strained yogurt – the consistency has to be thick for the dip. Like the yogurt, the cucumber should not be too watery. After grating the cucumber, make sure to squeeze it real hard to remove the moisture from the cucumber. Tzatziki sometimes also has dill, parsley, or mint for an added flavor. I used dill and love the flavor it adds to the dip. Its a great accompaniment to pita, or a great dip to serve with cut vegetables.
I made the tzatziki dip for the coffee morning at my place and it was a hit. I mixed the leftover tzatziki with some leftover coleslaw and added macaroni and some boiled potatoes to it. It was one of the best macaroni salads I have ever tasted.
- 2 cloves of garlic, finely chopped
- 1 cucumber
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- About a cup greek yogurt
- 2 tsp dill
- If you don’t have greek yogurt, strain plain yogurt overnight.
- Peel the garlic cloves, and cut the woody ends. Grate or finely chop the garlic.
- Peel the cucumber. Grate it and squeeze it between your fists to remove as best any stored water.
- Mix the garlic, cucumber, olive oil and vinegar together.
- Add the yogurt, pepper, dill, salt and mix well.
- Refrigerate for at least a day for all the flavors to develop.