I love attending our local Greek Festival, and going there inspired me to create this zesty Greek Tzatziki Dip with Yogurt – Garlic and Cucumber recipe. I blended Greek yogurt with extra virgin olive oil and added a touch of fresh mint.
- 1, 17.6 oz. (500 gr) carton of Fage Yogurt (or another strained Greek yogurt brand)
- 1 cucumber coarsely grated
- 3-4 mashed garlic cloves
- ¼ cup olive oil
- 3 Tbsp anise or mint (finely chopped)
- salt and pepper
- Put the grated cucumber into a thin tulle or gauze cloth and then place it into a sieve.
- Add salt, mix and let it drain for about 15 minutes.
- Squeeze the cucumber inside the cloth until the liquid is removed.
- Put it into a bowl and blend in all the remaining ingredients.
- Place in the refrigerator for at least an hour before serving.
The history of tzatziki
The word “tzatziki” comes from Persia meaning herb mixture. Its preparation goes back to ancient times and it’s a popular side-dish in the Middle East, Greece, and the Balkans. Greek Tzatziki is sometimes made with purslane which is a common weed you often find growing wild in your garden. Traditionally it’s made with sheep or goat yogurt and mixed with mint, cilantro, parsley, ground coriander, or purslane.
In the Middle East, it’s often referred to as cicik, jajeek, or ashedoogh and is mixed with Aleppo pepper, paprika, sumac, or mind. Often scallions, red pepper, or shredded radish are added. Some versions include ground walnuts or hazelnuts.
Balkan countries serve it as a cold soup and blend in vegetables.
Serve tzatziki with pita bread, salted tomatoes, cucumbers, grilled eggplant, zucchini, or kabab meats.
What’s your favorite dip? Please leave a comment below.