Tzatziki

“I fell in love with Tzatziki at a Greek restaurant in Davis called Symposium, who also make a fantastic chicken, artichoke and feta pizza. I’ve tried a couple of recipes since then, but this is the closest I’ve come to reliving that experience. Some versions of tzatziki use fresh dill instead of mint, but I prefer the mint version. Eat it with some pita or as a dip for vegetables. This sauce also goes great on chicken kebabs in pita, falafel, or as a spread for sandwiches or even burgers. ” – April Ferre

Tzatziki

Course: Appetizer
Cuisine: Mediterranean

Ingredients

  • 1 Large Cucumber
  • 7 Ounces Plain Greek Yogurt
  • 1/2 Cup Sour Cream
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Fresh Mint Or Fresh Dill Finely Chopped
  • 3 Cloves Garlic Minced
  • 1/2 Teaspoon Salt

Instructions

  • Peel and finely grate cucumber (best done in a bowl to collect juice.) Squeeze all of the liquid out (see note below.)
  • Combine all ingredients and mix well. Chill for several hours before serving. Serve with naan, pita, or other flat bread.

Notes

Don’t throw out the cucumber juice! Instead, make a glass of Cucumber Lime/Lemon-Ade! I got this idea from something similar served at the Whole Earth Festival in Davis. Combine 1 part cucumber juice with 2 parts water (still, or sparking if you are in a festive mood) and add lime or lemon juice and sugar to taste. It is quick, tasty, and a good way to get some extra nutrients and hydration.

2013 Modified Recipe – April Ferre – From Mennonite Girls Can Cook

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