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Garlic Yogurt and Cucumber Dip (Greek Tzatziki)

greek-tzatzikiTzatziki sauce, is a traditional Greek dip, that is known and loved around the world. Cool and creamy; the ideal match for that super tasty souvlaki or grilled meat. Most tzatziki sauce recipes outside Greece call for the use of chopped dill or mint. However, for the traditional Greek tzatziki sauce recipe it is rarely, if ever, used! In Cyprus tzatziki is called Talatouri, and is made with fresh or dry mint, and lemon juice instead of vinegar.

The main ingredients for this traditional Greek tzatziki sauce recipe are plenty of garlic and extra creamy thick yogurt. A great Tzatziki sauce is all about the garlic. If you are not afraid of the smell use a little extra. Your taste buds will thank you! But make sure to use it minced or grated, as you don’t want your tzatziki sauce to be lumpy. For perfect texture use Greek strained yogurt, as it is smoother and creamier than other yogurts and make sure you use it cold. Probably the most important part when making a Greek tzatziki sauce recipe is how you will prepare the cucumber. You need to use seedless cucumber or if you are using a seeded one, you will want to remove the seeds. Cucumber seeds bring along a little too much moisture in the tzatziki sauce and their texture is not what we are looking for. Grate the cucumber, using the large holes of the grater and dry it really well. We want to remove as much of the moisture of the pulp as possible, so that the tzatziki sauce can remain creamy.

1 English cucumber, unpeeled
1½ cups plain full-fat Greek yogurt
4-6 large cloves garlic, finely minced
2 Tbsp. extra virgin olive oil
1 Tbsp. white vinegar
½ tsp. sea salt

Grate the cucumber and drain through a fine mesh sieve overnight in the fridge. Or, squeeze through a cheesecloth with your hands until all the liquid is removed.

Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl. Stir until evenly combined. Cover and refrigerate overnight.

Serve chilled as a dip with some warm pita bread, or as a sauce for Greek souvlaki.

Makes 2 cups.