This recipe has been passed down from my husband who is Greek. This is a fast way to make Tzatziki and it tastes great. I’ll fill you in on some Greek secrets.
- 1 ½ cups of organic plain Greek Yogurt (use full fat if you want it extra creamy)
- 2 to 3 large organic Garlic cloves. Greeks secret is to grate the cloves on a very fine setting.
- ½ teaspoon of salt
- 1 ½ tablespoons of minced fresh dill (you can use dry Dill as well)
Combine the yogurt, grated garlic, dill, and salt in a bowl. Cover and here is another Greek secret you must refrigerate overnight to wait for the Tzatziki to be much more flavourful the next day.
Serve with pita bread or organic veggies.
Usually Tzatziki also includes shredded cucumber but this step makes the process longer and my family prefers the smooth texture you get without it. If you want to add cucumber use about half of one if it is really long or 1 full one if it’s small or medium. You need to grate the cucumber and then you must put it in strainer to get all the water out, otherwise your tzatziki will be too watery. And make sure you are using Greek yogurt as regular yogurt is too watery. And when you open the yogurt there is usually a bit of water on the side, make sure you get rid of this water before you use it in your tzatziki. And a pinch of pepper also tastes great!