This creamy, garlicky cucumber dip is a staple of Greek cuisine and a refreshing accompaniment to grilled meats, pita bread, or fresh vegetables.
Ingredients
Scale:
1 cup Greek yogurt (preferably whole milk for creaminess)
1 medium cucumber, finely grated and drained
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar (or lemon juice)
Salt, to taste
Fresh dill, to taste (optional)
Instructions
Grate the cucumber using a box grater or a food processor. After grating, place the cucumber in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
In a medium mixing bowl, add the drained cucumber, Greek yogurt, minced garlic, olive oil, and white wine vinegar.
Using a spatula or a whisk, stir the ingredients together until fully combined.
Add salt to taste and, if desired, mix in some finely chopped fresh dill.
Cover the bowl with plastic wrap and let the tzatziki chill in the refrigerator for at least 30 minutes.
Transfer your tzatziki to a serving bowl, drizzle with a little extra olive oil, and garnish with additional dill if you like.
