📝 About This Recipe
Transport your senses to the sun-drenched shores of Greece with this quintessential Mediterranean staple. This recipe elevates the humble yogurt dip into a sophisticated masterpiece by focusing on the critical balance of crisp Persian cucumbers, pungent garlic, and the silkiness of high-quality Greek dairy. It is a cooling, bright, and probiotic-rich accompaniment that serves as the soul of any mezze platter.
🥗 Ingredients
The Dairy Base
- 2 cups Full-fat Greek Yogurt (strained for extra thickness if possible)
- 2 tablespoons Sour Cream (optional, for added richness and tang)
The Garden Elements
- 2 pieces Persian Cucumbers (unpeeled for color and texture)
- 3 pieces Fresh Garlic Cloves (finely minced or pressed into a paste)
- 3 tablespoons Fresh Dill (finely chopped, stems removed)
- 1 tablespoon Fresh Mint Leaves (finely chiffonaded)
Seasoning & Brightness
- 3 tablespoons Extra Virgin Olive Oil (high-quality Greek oil preferred)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Red Wine Vinegar (for a sharp, authentic finish)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon White Pepper (ground)
For Garnish
- 1 piece Kalamata Olive (placed in the center)
- 1 piece Sprig of Fresh Dill
- 1 teaspoon Extra Virgin Olive Oil (for drizzling)
👨🍳 Instructions
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1
Grate the Persian cucumbers using the large holes of a box grater. Do not peel them, as the skin provides a lovely green fleck and essential nutrients.
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2
Place the grated cucumber in a fine-mesh sieve set over a bowl. Sprinkle with a pinch of salt and let sit for 10 minutes to draw out excess moisture.
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3
Using a clean kitchen towel or cheesecloth, gather the grated cucumber and squeeze with all your might. The goal is to remove as much liquid as possible to prevent a watery dip.
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4
In a large mixing bowl, whisk together the Greek yogurt and sour cream until perfectly smooth and aerated.
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5
Mince the garlic cloves and then use the flat side of your knife to mash them with a pinch of salt into a smooth paste. This ensures no one gets a harsh bite of raw garlic.
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6
Incorporate the garlic paste, lemon juice, and red wine vinegar into the yogurt mixture, whisking gently.
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7
Slowly drizzle in the 3 tablespoons of extra virgin olive oil while whisking to emulsify the oil into the dairy.
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8
Fold in the squeezed cucumber, chopped dill, and mint using a rubber spatula until the ingredients are evenly distributed.
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9
Season with kosher salt and white pepper. Taste and adjust the acidity or salt as needed.
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10
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This 'resting' period is crucial as it allows the garlic and herbs to infuse the yogurt.
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11
Before serving, give the tzatziki a quick stir. Transfer to a shallow serving bowl.
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12
Create a small well in the center with the back of a spoon. Pour a final teaspoon of olive oil into the well and garnish with a single Kalamata olive and a sprig of dill.
💡 Chef's Tips
Always use full-fat yogurt; low-fat versions lack the mouthfeel and structural integrity needed for a true dip. If your garlic is very spicy, blanch the whole cloves in boiling water for 1 minute before mincing to mellow the flavor. Never skip the cucumber squeezing step; moisture is the enemy of a thick, creamy tzatziki. Use fresh herbs only; dried dill or mint will result in a dusty flavor profile that lacks the necessary brightness. For a smoky twist, you can char the cucumbers slightly on a grill before grating them.
🍽️ Serving Suggestions
Serve alongside warm, fluffy pita bread triangles toasted with oregano. Pair with grilled lamb souvlaki or chicken skewers for a classic Hellenic meal. Use as a cooling condiment for spicy falafel wraps or gyros. Serve as a dip for a vibrant crudité platter featuring radishes, bell peppers, and snap peas. Enjoy with a chilled glass of Assyrtiko wine or a crisp lager.