Here’s a dip that’s commonly made in my house, so common that I never thought to write a recipe, until being asked to do a dip demo. Great thing about this recipe is that it’s a base recipe for good quality tzatziki that you can then amp up with the addition of other things. You can use this as the base for roasted poblano tzatziki (which I made for 2,000 people at the Food & Wine Experience this year), beet tzatziki, creamy avocado tzatziki, chipotle tzatziki…….the possibilities are endless!
Best part is it requires no special equipment. Most dips are food processor dependent, but this is one that can be made quickly without the need of an electrical appliance. So, with much ado, the incredibly underrated tzatziki. Have fun and make it yours!
Tzatziki
Ingredients
- 2 cups greek yogurt
- 1 English cucumber, peeled and chopped very finely – or grated (see below) use whatever cucumbers you want, the outcome wont vary that much.
- 2 cloves garlic Chopped or pushed through a garlic press. Also, I use more than 2 cloves but it's your preference.
- 1 lemon, zested use only the zest of the lemon
- 2 tbsp dill chopped
- 2 tbsp mint chopped
- salt and pepper to taste
Instructions
- While I specifically say above that no tools are necessary to make this, they definitely help a little. For example, the cucumber. Sure, chop away until you’ve got some cucumber mush and then mix it in with the yogurt. Or…..avoid looking like a caveman and simply grate the cucumber into the yogurt.To the cucumber yogurt mixture, add the remaining ingredients and stir until everything is well incorporated.And….that’s it. Tzatziki!
