📝 About This Recipe
This quintessential Mediterranean cooling dip is a masterclass in balancing textures and vibrant flavors. Crafted with thick, protein-rich Greek yogurt and crisp English cucumbers, it offers a refreshing tang that cuts through savory grilled dishes. Our version elevates the classic with a hint of fresh mint and premium extra virgin olive oil for a truly luxurious, dairy-forward experience.
🥗 Ingredients
The Dairy Base
- 2 cups Full-Fat Greek Yogurt (strained for extra thickness if possible)
- 2 tablespoons Sour Cream (adds a subtle richness and extra tang)
The Produce
- 1 large English Cucumber (hothouse variety, unpeeled for color)
- 3 cloves Fresh Garlic (finely minced or pressed into a paste)
- 3 tablespoons Fresh Dill (finely chopped, stems removed)
- 1 tablespoon Fresh Mint Leaves (finely chiffonaded)
- 1.5 tablespoons Lemon Juice (freshly squeezed)
Seasoning and Emulsion
- 2 tablespoons Extra Virgin Olive Oil (high quality, cold-pressed)
- 1 teaspoon Kosher Salt (plus extra for sweating the cucumbers)
- 1/4 teaspoon White Pepper (ground)
- 1/2 teaspoon Lemon Zest (finely grated)
For Garnish
- 4-5 pieces Kalamata Olives (whole or sliced)
- 1 teaspoon Extra Virgin Olive Oil (for drizzling)
- 1 piece Sprig of Fresh Dill (for visual appeal)
👨🍳 Instructions
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1
Grate the English cucumber using the large holes of a box grater. Do not peel it, as the skin provides a beautiful 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 half-teaspoon of kosher salt and toss to coat. Let it sit for 10-15 minutes to 'sweat' out excess moisture.
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3
While the cucumber drains, place the Greek yogurt and sour cream in a medium-sized mixing bowl. Whisk gently until smooth and combined.
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4
Mince the garlic cloves very finely. For a smoother flavor, sprinkle a pinch of salt over the minced garlic and use the side of your knife to mash it into a paste.
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5
After the cucumber has rested, use your hands or a clean kitchen towel to squeeze out as much liquid as humanly possible. This is the secret to a thick, dip-able tzatziki rather than a watery soup.
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6
Add the squeezed, dry cucumber shreds into the yogurt mixture.
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7
Fold in the minced garlic paste, fresh dill, chopped mint, and lemon zest.
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8
Slowly drizzle in the extra virgin olive oil and lemon juice while stirring constantly to create a light emulsion.
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9
Season with the remaining kosher salt and white pepper. Taste and adjust the lemon or salt according to your preference.
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10
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling period allows the garlic and herbs to infuse the yogurt deeply.
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11
Before serving, give the dip one final stir to re-incorporate any oils that may have surfaced.
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12
Transfer to a shallow serving bowl. Use the back of a spoon to create a decorative swirl on the surface.
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13
Garnish with a final drizzle of olive oil, a few Kalamata olives, and a fresh sprig of dill.
💡 Chef's Tips
Squeezing the cucumber is the most important step; any leftover water will thin out the yogurt over time. If the garlic flavor is too sharp, sauté the minced garlic in a teaspoon of olive oil for 30 seconds before adding it to the yogurt. Always use full-fat yogurt for the best mouthfeel; low-fat versions often contain stabilizers that change the texture. Use white pepper instead of black pepper to maintain the pristine white appearance of the dip. Make this a few hours in advance, as the flavor profile significantly improves after 2-4 hours of chilling.
🍽️ Serving Suggestions
Serve with warm, toasted pita bread wedges or crispy pita chips. Use as a refreshing dip for a crudité platter featuring radishes, carrots, and bell peppers. Pair with a crisp, chilled glass of Sauvignon Blanc or a dry Israeli Chardonnay. Serve alongside falafel or herb-crusted salmon for a complete Milchig meal. Use as a spread inside a veggie-packed wrap or sandwich for added moisture and zing.