Tzatziki
Tzatziki is a traditional dip that pairs perfectly with both meats and vegetables. This recipe is so easy and quick to make, even if you're unsure about trying it, there's no reason not to give it a shot at least once. Just be warned—you’ll likely fall in love with it and find yourself whipping it up all the time! :)
Equipment
- 1 mini food processor
- 1 garlic press not required but it is a time saver
Ingredients
- 2 cloves fresh garlic (garlic lover may want to add a 3rd clove but try it first with 2)
- 1-2 tbsp fresh dill
- 1/4 cup Approximately 1/2 of a cucumber, peeled and sliced (I use the skinnier cucumbers if using a fatter one adjust)
- 1 cup whole-milk Greek yogurt (you can substitute up to 5% fat but don't go any lower- it needs the fat)
- 1 tbsp extra virgin olive oil
- 1-2 tsp lemon juice (or to taste)
- 1 tsp salt (or to taste)
- 3 olives and a small sprig of dill to garnish (optional)
Instructions
Garlic Preparation:
- Place whole garlic cloves in a food processor and chop until minced (about 4 seconds).
Add Dill:
- Add fresh dill to the food processor and chop until minced and well blended with the garlic (about 2 seconds).
Cucumber Prep:
- Take the cucumber slices and press them in a garlic press to remove most of the water. Pat and squeeze the cucumber slices with a paper towel to ensure they are dry before adding them to the food processor.
Combine Ingredients:
- Add the Greek yogurt, olive oil, lemon juice, and salt to the food processor. Mix for about 1 minute until the ingredients are well combined and smooth.
Chill:
- Transfer the tzatziki to a bowl and refrigerate for at least 1 hour. (You can also prepare it 1 day ahead. If you notice water on the top, carefully drain it off before serving.)
Garnish and Serve:
- When ready to serve, arrange olives and extra dill on top of the tzatziki for garnish, if desired.Enjoy!