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tzatziki - creamy mediterranean cucumber meze

Recipe by
Kristin Flannery
Alamogordo, NM

Is it a dip? Is it a sauce? YES!! There is almost nothing more refreshing in the hot summer months than a cool cucumber dip or dressing. Tzatziki is a versatile topping for many fresh vegetables, meats, crackers and can even serve as spread for bread or pizza. The addition of full fat Greek Yogurt makes it a tangy and intriguing alternative to traditional sour cream dips and sauces.

yield 10 to 12
prep time 1 Hr
method No-Cook or Other

Ingredients For tzatziki - creamy mediterranean cucumber meze

  • 2 c
    greek yogurt (whole fat)
  • 1 c
    sour cream (whole fat)
  • 1 lg
    english cucumber (peel, grate and strain)
  • 6 clove
    garlic (finely minced)
  • 1 Tbsp
    white wine vinegar
  • 1/2 to 1 Tbsp
    lemon juice (fresh squeezed)
  • 1/2 to 1 Tbsp
    optional: orange juice (fresh squeezed)
  • 2 Tbsp
    olive oil (good quality)
  • 1 - 2 tsp
    sea salt
  • 1/2 tsp
    white pepper
  • 1/4 tsp
    fresh ground black pepper
  • 1 to 2 Tbsp
    fresh dill (chopped fine)
  • 1 to 2 Tbsp
    fresh mint (chopped fine)
  • 1 tsp
    optional: lemon zest
  • Few dash
    cayenne pepper
  • Drizzle
    optional: agave
  • Drizzle
    light virgin olive oil

How To Make tzatziki - creamy mediterranean cucumber meze

  • 1
    In a fine mesh strainer, combine Greek Yogurt and sour cream. Stir well and allow liquid to drain for about 30 minutes. (Liquid can be saved and used in a smoothie!).
  • 2
    After finely grating cucumber (I use a mini food processor), turn into a 12-inch square of cheese cloth or a tea towel and place in a strainer. Twist cloth several times to drain juice. (The strained juice over ice with a little squeeze of lemon is a delightful beverage!!).
  • 3
    In a small bowl combine garlic, white wine vinegar, lemon juice, olive oil, salt, white pepper and black pepper. Allow garlic mixture to sit about 10 minutes before adding.
  • 4
    In a large measuring cup (I use an 8 cup) or bowl, combine strained yogurt and sour cream. Add grated, drained cucumber. Stir well to combine. This should be very creamy.
  • 5
    Add garlic mixture and stir to combine. Add finely chopped dill and finely chopped mint. At this point, if a little sweetness is needed, I add a 1/2 to 1 Tlb. fresh orange juice and a dusting of lemon zest. Stir well. Cover and refrigerate.
  • 6
    The flavors of Tzatziki develop after refrigeration. After about an hour, I adjust flavors with more salt, cracked pepper and even a little drizzle of Agave (if too tart), cover and return to the fridge for several more hours.
  • 7
    While chilling, prepare veggies for dipping, Crostini crackers, Pita bread slices, meatballs - whatever you would like to serve with the Tzatziki.
  • 8
    When ready to serve, stir well and then place into a glass serving bowl. I usually top it with a drizzle of light olive oil, a light dusting of Cayenne pepper, a few pitted Greek olives and a small sprig of fresh dill and/or mint.