Tzatziki
This refreshing dip can be used as a condiment for grilled meats and vegetables or as a dip with pita or veggie sticks.
- 1
Ingredients
- 1/2 cucumber (preferably English) peeled, seeded, and diced (about 1 cup)
- 1 tsp. kosher salt
- 1 clove garlic, finely chopped
- 2 tsp. olive oil
- 1 tsp. lemon juice (about 1/4 lemon)
- Pinch freshly ground black pepper
- 1 tsp. chopped fresh flat-leaf parsley
- 8 ounces (1 cup) plain Greek whole-milk yogurt
Preparation
Step 1
Place the diced cucumbers in colander set over a bowl, sprinkle with the salt, and toss. Refrigerate for 3 hours to drain. Grabbing a handful of cucumbers at a time, squeeze out the liquid and place them in the bowl of a food processor fitted with a metal blade. Pulse a few times to chop up the cucumber, but don't let it turn to mush. Add the garlic, olive oil, lemon juice, pepper, and parsley and pulse once or twice. Pour the yogurt into the bowl and pulse a few times. (Alternatively, chop the squeezed cucumbers a little smaller by hand and place in a medium bowl; add the rest of the ingredients and whisk well to combine. Serve immediately, or refrigerate for a few hours to let the flavors develop. Tzatziki can be served cold or at room temperature.