Tzatziki (Cucumber Yogurt Dip)

• 2 cups plain Greek yogurt
• 1 medium cucumber, peeled and grated
• 2 cloves garlic, minced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons lemon juice
• 1 teaspoon white wine vinegar
• Salt to taste
• Freshly ground black pepper to taste

Steps

1. 1 Grate the cucumber and squeeze out excess moisture using a clean kitchen towel or cheesecloth.
2. 2 In a medium bowl, combine the Greek yogurt and grated cucumber.
3. 3 Add minced garlic, chopped dill, and parsley to the bowl.
4. 4 Stir in lemon juice and white wine vinegar.
5. 5 Season with salt and freshly ground black pepper to taste.
6. 6 Mix well and cover with plastic wrap. Refrigerate for at least 1 hour before serving to allow flavors to meld.

Equipment

• Grater
• Kitchen towel or cheesecloth
• Medium bowl
• Spoon or spatula

Variations

• Add a teaspoon of honey for a touch of sweetness.
• Incorporate finely chopped red bell pepper for a pop of color and crunch.

Substitutions

• Use coconut yogurt for a vegan alternative.
• Substitute fresh herbs with 1 teaspoon of dried dill and 1 teaspoon of dried parsley if fresh isn't available.

Pairings

• Grilled chicken skewers
• Vegetable crudités
• Warm pita bread

Nutrition

Tips

• Use full-fat Greek yogurt for the best texture and flavor.
• If you prefer a smoother dip, blend the mixture in a food processor before refrigerating.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Stir well before serving.

Freezing: Does not freeze well due to the texture changes in yogurt.

Serving Suggestions

• Serve with warm pita bread, grilled meats, or as a dip for fresh vegetables.
• Pair with falafel or gyros for a classic Mediterranean experience.

FAQ