Prep 20 mins
Cook 1 hr
Cucumbers are one of the oldest cultivated vegetables and were eaten by ancient Greeks and Romans. Greek cooks don't really "cook" anything with cucumbers. The are eaten plain with salt, included in the classic Greek salad and blended into dips such as the following tzatziki, a garlicky yogurt-cucumber dip. This dip only takes about 20 minutes to prepare, but must sit for at least an hour for the flavors to marry.
- 4 cups plain yogurt (sour cream can be substituted)
- 2 cucumbers, seeded and grated
- 4 teaspoons olive oil
- 3 tablespoons white vinegar
- 3 garlic cloves, finely minced
- 2 tablespoons finely chopped dill
- 1⁄4 teaspoon salt
- Combine all ingredients in a bowl and refrigerate for at least 1 hour.
Wonderful stuff and very fresh tasting. I doubled the garlic but otherwise followed exactly. DH loved it too. Thanks!
I'm sorry to say that I just did not care for this recipe. I halved the recipe, as it is just me and DBF in the house, using all the ingredients listed. It was very bitter tasting to me and I just did not like it. It did not taste at all like the Tzaziki served at our local Greek restaurant. Maybe I was just expecting it to taste too much like my local restaurant's dip. Thank you for posting anyways!
I cut the recipe to 1/4 of its original size because I just couldn't use 5 cups of tzaziki before it would start to go bad. That's a LOT of sauce! Other than that, though, I followed the recipe as written. It came out very tasty, a lot like the tzaz at our local Greek restaurant. Plus, it was very simple to prepare. A definite success!