|Tzatziki atop a Lamb Burger, Photo: NK|
I am excited to show you how simple and delicious today's Tzatziki is.
It's the perfect dip to make for your next party (great served with Pita or Pita Chips) or a deliciously easy offering if you're a guest at someone else's fete.
We've served ours atop basic Lamb Burgers, but the possibilities are really endless.
The key to Tzatziki is simple - Let it sit in the fridge two or more hours so the flavors blend and develop.
But first, let's quickly explore some of my other favorite Mezze.
Dolma / Dolmades
We'll look forward to getting around to making these soon enough!
Now for the main event:
|Tzatziki comes together in minutes, Photo: NK|
Adapted from GreekFood.com
Serves 4 as a dip
1/2 Cup Thickly Grated Seedless English or Hot House Cucumber (from ~1/2 a Cucumber)
3 Gloves of Garlic, crushed to a paste or very finely minced
7 Ounces Full Fat Plain Greek Yogurt, we prefer Fage brand
2 teaspoons Red Wine Vinegar
Scant 1/4 Cup Olive Oil
1 heaping Tablespoon Minced Fresh Dill
1/4 teaspoon Sea Salt
Lemon Juice (optional)
1. In a bowl, mix all the ingredients except the Olive Oil and Lemon Juice.
Add the Oil and stir together gently. Finish with 1-2 optional squeezes of Lemon.
2. Allow to sit in the fridge for 2-3 hours
3. When ready to serve, taste for Salt and add extra if needed. Serve alongside Pita or Pita Chips. Enjoy!