Tzatziki (Yogurt & Cucumber Dip)

The secret to great tzatziki is using high-fat yogurt and straining all the water from both the yogurt and the grated cucumber. Skimp on this process, and you’ll end up with a watery dip, and then, trust me, the gods won't be happy! The best tzatziki is made ahead of time—this allows for a stronger garlic flavor. Make it the day before and refrigerate.

tzatziki

Ingredients

  • 1 English cucumber
  • ½ tsp sea salt
  • 2 cups (500 mL) plain yogurt (5–10 percent milk fat)
  • 2 garlic cloves, finely crushed
  • 2 tbsp Eleni® Extra Virgin Olive Oil
  • 1 tbsp white vinegar
  • sea salt, to taste

Equipment needed: cheesecloth

Makes:  2–2½ cups

Directions

Grate the cucumber into a mixing bowl and mix in the salt. Place grated cucumber on a piece of cheesecloth stretched over a bowl and refrigerate overnight (or for at least 3–4 hours).

Place the yogurt onto a piece of cheesecloth stretched over a bowl and, as with the cucumber, allow it to drain for several hours or overnight.

Combine the strained yogurt and cucumber in a bowl, and add the garlic, olive oil, and vinegar. Blend well. Add more salt if needed. Refrigerate until ready to serve.

 

Excerpt taken from From the Olive Grove: Mediterranean Cooking with Olive Oil. Published by Arsenal Pulp Press (2010).

Cookbook

Olive Oil Cookbook

From the Olive Grove
Mediterranean Cooking with Olive Oil

A wonderful combination of Greek classics, treasured family recipes, and some wonderful recipes as supplied by the chefs who use our olive oil.
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