Tzatziki, a classic Greek dip served on gyros and falafel and on meze platters, is something everyone should be able to make. Made with plain yogurt, cucumbers and garlic, it’s a deliciously refreshing low fat choice in a sea of fat-laden dips and spreads, mostly made with sour cream, cream cheese and mayo. Tzatziki is infinitely versatile; use it to dress up anything from Mediterranean-style wraps to lamb burgers, grilled shrimp kabobs or roasted fish. Or serve it with pita chips or veggies for dipping.
Plain yogurt, preferably thick Greek-style, is far superior to runny low fat or fat free varieties, which are often thickened using gelatin or other stabilizing agents. If you like, strain your yogurt through some cheesecloth for several hours to thicken it. If you want to go for authenticity, try using plain goat milk yogurt.
If you like, add some chopped fresh mint or dill, or a drizzle of extra-virgin olive oil.
1/2 English cucumber
1 – 2 garlic cloves, crushed
2 cups good quality plain yogurt, preferably Greek-style
salt and pepper to taste
Grate the cucumber with a box grater onto a double thickness of paper towel. Gather up the cucumber in the towel and squeeze out as much excess water as you can.
Combine cucumber, garlic, yogurt, salt and pepper in a bowl and stir until well blended. If you like, add a squeeze or lemon. The garlic flavor will intensify the longer it sits. Makes 2 1/2 – 3 cups.
Where else can you use Greek yogurt? Try Babble’s twice-baked sweet potatoes!