This weeks recipe is a classic Greek appetizer, Tzatziki, as I still find myself in beautiful Greece and it’s one of my favorite dips! Tzatziki is made from thick strained Greek yogurt, cucumber, garlic, olive oil and fresh dill.
1/2 large cucumber unpeeled
1 1/2 cups plain full fat Greek yogurt
2 garlic cloves, grated
2 Tbsp extra virgin olive oil
1 Tbsp white vinegar
1/2 tsp sea salt
1 Tbsp minced fresh dill
Grate the cucumber and drain through a cheesecloth or fine mesh sieve overnight. If you are in a rush you can squeeze the liquid out of the cucumber with your hands. Combine yogurt, garlic, oil, vinegar and salt in a large bowl. Cover and refrigerate overnight. The longer the garlic rests in the yogurt, the less sharp it will be and the better it will taste. The next morning transfer the grated cucumber to the mixture and stir to combine. Add the dill at the last minute so it doesn’t overwhelm the rest of the flavours.