January 10, 2011

Tzatziki Goodness

Tzatziki can really make a dish.  Most of my family calls is cucumber sauce.  It is essential on gyros or kafta kabobs or falafel or as a dip with bread mmmmm.  The other night I had dinner with Carolyn and she told me she ate tzatziki for lunch.  Yes, with a spoon straight up!  I thought she was off her rocker.  Then I thought about it... it is yogurt but instead of adding fruit there's cucumber.  It works.

I made falafel and kafta kabobs for New Years Eve (recipes to someday follow).  Tzatziki is so easy to make that I really don't see the point in buying it ready made.  I got several compliments from others so I'm thinking this is worthy of sharing.

Couple Disclaimers
1)  This is another one of those approximate recipes.  I don't have solid measurements.  Truthfully, that's what I love about most cooking - you can make it your own.
2)  I don't have a finished product picture so you'll have to imagine it all mixed up. Time to face facts - I spaced.

Tzatziki Goodness

16 oz Lowfat Plain Organic yogurt (you can use Greek yogurt to save time)
1 peeled, seeded, then shredded cucumber
2-3 cloves garlic (depends on how garlicky you like it)
juice of 1/2 lemon
1 tsp olive oil
1 tsp dried dill (I'm sure fresh dill would rock the casbah)
1 green onion diced (white and light green part)

If you have Greek yogurt you can happily skip this paragraph.  Place a fine mesh sieve on top of smaller bowl.  Put paper towels (or cheese cloth) in bottom of sieve.  Add yogurt and top it with another paper towel or two.  Use a can of soup or equivalent on top as a weight to help drain liquid from yogurt.  Let sit for at least 30 minutes.  You can throw it in fridge if you're worried you'll space and come back to room temperature nastiness.

While yogurt is draining.  Shred the peeled and seeded cucumber.  Cucumbers are really watery.  Place the shredded cucumber on a couple paper towels and wring out to remove as much liquid as possible from it.

When yogurt is drained place it in medium to large bowl.  Add all ingredients but the green onion.  Mix well.  Chill for at least an hour but ideally overnight.  Right before serving add green onion.  mmm I could have some right now.


  1. hello! Andrea here, again :) this post made me think of this dip recipe: http://www.cookingwithmykid.com/appetizers/super-bowl-series-mediterranean-7-layer-dip/
    one of those, now why didn't I think of that??

  2. Hey Andrea! Great to hear from you! This recipe sounds awesome!!! (Minus the olives for me). yummy though. That would be a great one to bring to a party. Thanks for sending my way. Hope you are well.