Tzatziki dip is a super versatile dip/sauce you can use for many applications. My husband likes it on his omelets, you can dip veggies and pita chips into it and spoon it on burgers and sandwiches. I’ve been taking it to parties for years and it disappears SO FAST! It’s really refreshing in the summer and its a good use for all those garden cucumbers you’re trying to use up! I like to use a metal bowl and place a tray of ice under the bowl to keep the sauce cold. This recipe is very flexible you can play with amounts as you like. We had a party for 30 people and I made a triple batch of the dip. Some dip we used for dipping chips in as an appetizer and more for our Gyros we made later! DELISH TIPS at the bottom of the page!!
- box grater
- 2 bowls one for mixing and one for serving
- Large spoon
- 8 0z Plain Greek Yogurt
- 8 oz Sour Cream
- One English Cucumber grated/ and squeezed*
- 2-3 TBS minced fresh garlic
- One lemon -juice and zest
- 1/4 cup of fresh herbs (I like dill, oregano and basil)
- 1/2 tsp of salt
- 1/4 tsp of pepper
Grate cucumber on the large holes of a box grater. Squeeze the water out and drain liquid in the sink. Zest your lemon and add to the bowl, then add the juice (squeeze lemon into your hands to collect seeds). Chop your herbs finely. If your knife skills are not great use scissors to cut the herbs into little pieces. Add the rest of your ingredients and stir until combined. You can serve immediately but I like to chill it for an hour so the flavors marry.
DELISH TIP 1– If you can find it use an English Cucumber (the long ones wrapped in plastic). The have very tiny seeds and a thin skin so they’re easy to grate. If you’re using garden cukes then you may want to peel the think skin first and remove seeds with a spoon.
DELISH TIP 2- I like to just use my hands to squeeze the grated cucumber’s water out. You can push it with a spoon in a fine strainer OR you can squeeze it threw a cloth towel.