Recipes from the heart since 2008

Greek Cucumber Yogurt Dip (Tzatziki)

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This creamy, garlicky dip is best served chilled with toasted pita slices. Leftovers last a few days in the fridge (if it gets watery, just pour the water off the top and stir.)

Ingredients:
1 cup plain Greek yogurt (I use full fat)
3/4 cup shredded cucumber (about 1 medium cucumber)
2 teaspoons fresh lemon juice
fresh garlic cloves, minced
Fresh ground black pepper, to taste

Directions:

  • Peel cucumber.
  • Shred cucumber into a bowl using a cheese grater.
  • Using paper towel, press out all moisture from shredded cucumber.
  • In a separate bowl, combine yogurt, lemon juice, garlic and black pepper. Mix until combined.
  • Fold in shredded cucumber.
  • Chill at least 2 hours before serving, allowing flavors to combine.
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