This creamy Greek tzatziki is drained in the fridge which gives it great texture. It is a great summer dip that I have so much fun making!
Preparing Tzatziki Ingredients
Before putting the ingredients together for this creamy Greek tzatziki, we need to take a few steps to prepare them:
Greek Yogurt: you want to find a brand of 0% non-fat Greek yogurt that is relatively thick to reach the right consistency for the dip. You will also need to drain the yogurt. This is done by placing the Greek yogurt in a kitchen towel inside a strainer over a medium mixing bowl. Let the yogurt drain like this in the fridge for one to two and a half hours.
Cucumber: you need to shred a small cucumber about ten minutes before you are ready to combine all of the ingredients because it makes it easier for you to drain the cucumber of water. Once you have shredded the cucumber and let it sit, take another kitchen towel and squeeze any remaining water from it.
Garlic: my favorite trick when using garlic is to zap it in the microwave for ten to fifteen seconds. This makes the cloves pop right out of their papery outer layer. Once you have done this, crush the garlic in a garlic press.
Lemon Juice: you will need to juice approximately one lemon for this recipe. I recommend heating the lemon in the microwave for twenty to thirty seconds and then rolling it on the counter before cutting it in half - be careful, it will be hot! This method helps you get more juice out of your lemons easier.
Ways to Serve Tzatziki
This creamy Greek tzatziki is super versatile and can be served many ways, these are a few of my favorites:
with toasted pita bread for an appetizer or snack
as a topper to curry or stews at dinner
in place of calorie dense sauces such as mayonnaise on sandwiches
as a dip for grilled zucchini wedges
I even love it with steak! Use your imagination and the possibilities are endless for how you can serve this dip!
1 small container (500g) 0% fat plain Greek yogurt
1 small cucumber (approximately 8-inches long)
2 cloves garlic, crushed in a garlic press
2 tbsp lemon juice, approximately 1 lemon
salt and pepper, to taste
1 tbsp olive oil, plus more for serving
Place a kitchen towel in a strainer over a medium mixing bowl. Put Greek yogurt on the towel. Drain in the fridge for one to two and a half hours. Once drained, dispose of water in the bowl and add drained yogurt to the mixing bowl.
Shred cucumber and let sit for 10 minutes to drain water. Using another kitchen towel, squeeze any remaining water out of the cucumber and add to the mixing bowl with the drained yogurt.
Add crushed garlic, lemon juice, and 1 tbsp olive oil to the bowl. Crack salt and pepper over the bowl to taste. Mix all ingredients together well.