I've come to the realization that I don't eat cucumbers. Because we got some in our CSA (well a lot, actually), and I was stumped as to what to do with them. We made refrigerator pickles with some, but this is my favorite use of them. Tzatziki Sauce! I pretty much only ate Tzatziki with pita for like 3 days after making this, and I made a second batch because I was craving more. It's so fresh with a bit of spice from the garlic, and the fresh dill just has the best flavor. I love the combination of all the different flavors in Tzatziki.
I haven't eaten a lot of greek food in the past, but what I have eaten I've liked. As I've gotten older I've started enjoying more and more things. I've never been a picky eater, by any means (I did hate grilled cheese sandwiches as a kid. Like, loathed), but I've always been one to at least try something, and as an adult I'm starting to like more and more exotic things. Exploring new foods is so much fun. I think doing a trip to europe, or anywhere really, would really just be a tour-de-food for me. Dan loves exploring new food and drinks too, so it's great to be able to share that experience of trying new things together.
1 cup cucumber, peeled and finely chopped
2 garlic cloves, peeled & minced finely
2 tbsp extra virgin olive oil
2 tbsp dill, finely chopped
16 oz Greek yogurt
Salt, to taste
Pepper, to taste
1. Line a sieve or colander with a paper towel and place the greek yogurt in the bowl. This will allow the excess liquid to drain out. Do this for about an hour to as much as five hours.
2. Place the cucumber in a sieve and place the sieve over a bowl for the excess water to drip into. Salt it abundantly and let it stand for 5-20 minutes. Press all the excess water out of the cucumber, place it in a food processor and chop for a few seconds to chop it a little more finely, if you prefer (if not, just skip this!). Remove from food processor and squeeze out excess water again. If you don't do this step, you'll end up with watery tzatziki!
3. Add the garlic and olive oil along with the cucumber, dill and yogurt to a big bowl and salt and pepper to taste. Mix the ingredients until all the elements have dispersed evenly.
4. Place the dip in a bowl, drizzle it with olive oil and enjoy! Great in Gyros, with pita, or as a sauce along with lamb kebabs!
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