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Skordalia & Tzatziki, from the corner table, #fromthecornertable
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Tzatziki
Prep Time
15 mins
Cook Time
15 mins
Resting Time
1 hr
Total Time
30 mins
 

Classic yougurt-based Greek dip

Course: Appetizer
Cuisine: Greek
Keyword: cucumber, dips, yogurt
Servings: 4
Author: Rapti B
Ingredients
  • 1½ cups Greek yogurt
  • 1½ tablespoon Lemon juice
  • ½ tablespoon Olive oil
  • 2 cloves Garlic (minced)
  • 1 medium Cucumber (grated)
  • ½ tablespoon Fresh mint/fresh dill (chopped)
  • Salt
  • Black pepper powder (to taste)
Instructions
  1. Peel and grate the cucumber into a bowl. Add a dash of salt to the cucumber, mix well and set aside for 30 minutes to draw out the water.
  2. Pour the yogurt in a large bowl and whisk to smoothen.

  3. In a second bowl, mix the lemon juice, minced garlic, chopped mint or dill or both, salt and pepper to taste.

  4. Squeeze the cucumber hard to remove all the water and add to this mix. Give it a quick stir and pour it into the yogurt. 

  5.  Mix well and pop the tzatziki into the refrigerator for 2 hours (at least) to cool and give the flavours a chance to mingle.

  6. Pour the tzatziki in a bowl, drizzle some olive oil, garnish with mint leaves and serve. This pairs well with warm pita bread and can also be used as topping for homemade gyros or other roles.