Tzatsiki

This tzatziki is delicious on anything Mediterranean, or as a dipping sauce for fresh veggies. Spicy dishes also pair perfectly with its cooling flavors of cucumber and yogurt.
Photo by Robert P.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    English cucumber, peeled

  • 10

    cloves garlic, smashed and finely chopped

  • 1

    cup distilled white vinegar

  • 4

    shallots, thickly sliced

  • 1

    cup small dill sprigs

  • 2 1/2

    cups strained or Greek yogurt or labne spread

  • 2

    tablespoons extra-virgin olive oil

  • 2

    tablespoons fresh lemon juice

  • Kosher salt and cracked black pepper

Directions

Quarter the cucumber lengthwise and trim off the triangular wedge of seeds. Cut the cucumber into a very small, even dice. Transfer it to a mixing bowl. In a food processor, combine the garlic, vinegar, shallots, and dill. Pulse until finely chopped but not puréed. Add the mixture to the cucumbers, then add the yogurt. Fold together with a rubber spatula, adding olive oil and lemon juice. Season liberally with kosher salt and pepper to taste.

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