Traditional Greek tzatziki is garlicky, lemony, fresh and delicious for a classic mezze platter to dip flatbreads or as a sauce for gyros. This recipe makes a thick and creamy, yet light tasting dip. Note the garlic flavors become more pronounced as the flavors marry.
1 ½cupsGreek yogurtpreferably whole milk, but can use non-fat
2cloves garlicminced
½teaspoonlemon zestfrom about 1/2 lemon
1 ½tablespoonsfresh mint leaveschopped
1 ½tablespoonsfresh dillchopped
2tablespoonolive oil
¼teaspoonkosher salt
¼teaspoonfreshly ground black pepper
Instructions
GRATE THE CUCUMBER:
Using the large holes on a box grater, grate the flesh from thecucumber, leaving the center column of seeds intact. Discard the seeds.
Line a mesh sieve with a coffee filter (if you have one) and set over a bowl.
Transfer the grated cucumber to the sieve to drain for about 20 minutes.
MAKE THE GARLIC LEMON PASTE:
Add the minced garlic and lemon to a mortar and pestle and sprinkle with the kosher salt. Work the pestle over the mixture, pressing and grinding to form a thick paste. Set aside.
Gently gather the sides of the coffee fiilter together and firmly squeeze to remove as much excess liquid as possible. Cucumber should be fairly dry.
ASSEMBLE THE TZATZIKI
In a small bowl, combine the yogurt, garlic paste and olive oil. Add the chopped mint, dill, salt, black pepper and stir to combine. Cover with plastic wrap and refrigerate for 30 minutes for the flavors to meld and the sauce to thicken.