My mom taught me how to make tzatziki when I was a child. Now I am the official tzatziki maker of, "My Big Fat Greek Family!"
1 17.6 oz. container of plain Greek yogurt (fat content is your preference)
1 large cucumber peeled, seeded and grated
2 large cloves of finely minced fresh garlic
1-2 teaspoons of dried dill
¼ c of extra virgin olive oil
salt & pepper to taste
1. Place yogurt in a bowl while preparing the rest of the ingredients.
2. After peeling the cucumber, cut it in half and use a teaspoon to scoop out the seeds and its core.
3. Grate the cucumber using the medium sized holes on the grater.
4. Using your hands or paper towels squeeze the liquid out of the grated cucumber (the dryer, the better).
5. Drain any accumulated liquid out of the yogurt bowl and add the cucumber.
6. Add remaining ingredients and mix.
7. Refrigerate and let ingredients meld for at least 1 hour before serving. (the longer, the better)
Serve with Grilled Pita, Chicken or Lamb Souvlaki, or favorite protein.
Julie O'Connor : Feb 01, 2014 – As long as it is delicious easier is better!!!!
Julie O'Connor : Feb 01, 2014 – I am Greek and have been making Tzatziki since I was a kid. I have also used towels to squeeze out the cucumber. However, I do not see a significant difference in the end result so I opt out of doing that step. I also used cheese cloth to drain the whey from the yogurt. With thicker Greek yogurt so readily available in stores I also eliminated that step.
Adrian Seltzer : Jan 29, 2014 – I make this all the time but without the olive oil. I will have to try it next time. If you salt the cucumber after you grate it and let it drain, you will get a lot more liquid out of the cucumber. Also if you squeeze it in a tea towel after draining, it is amazing how much juice you can remove.