Tzatziki Dip
During a recent trip to Greece, my husband and I enjoyed several authentic Greek dishes. We visited a beautiful restaurant in Olympia and learned how to make Tzatziki, a traditional sauce used in many Greek meals. Tzatziki Dip is usually served as an appetizer with bread or fresh vegetables for dipping.
It’s always fun to travel to new places and learn about the culture and the food of the region. We did that recently on a trip through the Greek Isles. We immediately fell in love with the gracious people and the beautiful scenery. And the food, it was the best! We ate authentic baklava, tzatziki, souvlaki, greek salads and locally grown olives prepared in many ways. These dishes were simple, yet delicious and vibrant.
When we visited Olympia, we went to a local restaurant for a traditional Greek meal. We had a fun day filled with food, laughter and dancing. Opa! The food included eggplant and tomatoes, roasted potatoes, porchetta, Greek desserts, fresh baked bread and Tzatziki, just to name a few dishes. We learned how to make the tzatziki by the chef who prepared our meal. This sauce is made fresh daily and served with sliced bread and fresh vegetables. Garlicky and creamy, this dip is super delicious!
What is Tzatziki?
Tzatziki is a dip made with grated cucumber, carrot, garlic, herbs and olive oil that is added to strained Greek yogurt. This creamy dip is served as an appetizer with bread for dipping or as a sauce for gyros and a variety of other traditional Greek sandwiches.
Tzatziki Dip Recipe
What’s needed?
- 1 seedless cucumber
- 1 whole carrot, peeled
- 2 cloves garlic
- 2 cups whole fat Greek yogurt
- 1 teaspoon fresh dill, chopped
- 1 tablespoon red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- Pinch of black pepper
How to make Tzatziki?
- Use the large holes on a box grater to grate the cucumber onto a paper towel. Pat it dry and add it to a medium bowl. Grate the carrot and place it in the bowl.
- Use the small holes on a box grater to grate the garlic cloves, discarding the fibrous part. Add it to the bowl.
- Place the Greek yogurt in a fine mesh strainer, allow it to drain for 10 minutes to strain the excess liquid. Add it to the bowl.
- Stir in remaining ingredients until combined. Cover and refrigerate for one hour.
- Serve the dip with slices of Italian bread, pita bread or fresh vegetables. Drizzle more EVOO over the dip before serving. Recipe makes 3 cups or 6 servings.
How can I use tzatziki?
- We love eating this dip with bread and veggies as an appetizer. We also use it on sandwiches, like gyros and in wraps with chicken and shredded lettuce. It adds a flavorful, creamy element to many sandwiches.
- I also like to add tzatziki to shredded chicken to make a delicious chicken salad to serve over lettuce or in pita bread. It is out of this world!
- Use tzatziki in potato salad instead of mayonnaise and mustard. It makes a creamy, dill flavored potato salad that marries well with grilled chicken or beef. Be creative and leave me a comment about how you use tzatziki to enhance a dish.
Tzatziki Dip
Ingredients
- 1 seedless cucumber
- 1 carrot, peeled
- 2 cloves garlic
- 2 cups Greek yogurt, whole fat
- 1 teaspoon fresh dill, chopped
- 1 tablespoon red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- Pinch of black pepper
Instructions
- Use the large holes on a box grater to grate the cucumber onto a paper towel. Pat it dry and add it to a medium bowl. Grate the carrot and place it in the bowl.
- Use the small holes on a box grater to grate the garlic cloves, discarding the fibrous part. Add it to the bowl.
- Place the Greek yogurt in a fine mesh strainer, allow it to drain for 10 minutes to strain the excess liquid. Add it to the bowl.
- Stir in remaining ingredients until combined. Cover and refrigerate for one hour.
- Serve the dip with slices of Italian bread, pita bread or fresh vegetables. Drizzle more EVOO over the dip before serving. Recipe makes 3 cups or 6 servings.
Equipment
- 1 box grater