I love the taste of Mediterranean food. It’s fresh, aromatic, intense and always sits well. Those simple recipes deserve to be homemade, free of preservatives, natural and made with love. After the popular Greek hummus, Tzatziki is a close second.
Tzatziki is versatile, easy to make, tasty and refreshing. This famous dip can be paired with pita bread or naan bread, raw or roasted vegetables, as salsa for a wrap or taco or over chicken, fish, lamb or salmon. I even used it to marinade fish and chicken that I cook in a pan. Try it!
Tzatziki Dip Recipe
Time to Make, 10 minutes
1 cup of Greek yogurt
3/4 pound of fresh cucumber
1 clove of fresh garlic
1 tbsp fresh mint
1 1/2 tbsp of fresh dill
Juice of 1/2 lemon (or more to taste)
Salt and pepper to taste
- Peel the cucumber and rake it as if it were cheese (in long lint). Then place the grated cucumber in a colander, with a paper towel and sprinkle with salt. Cover with another sheet of paper towel and put some pressure on it to let the water out. Let stand for about 5 minutes where it will eliminate the most amount of water.
- In a deep bowl, mix the cucumber, garlic, lemon juice, dill and mint, with a pinch of salt and pepper. Try the Tzatziki and take it to the fridge for 1-2 hours before serving, so that the flavors come together.
- Serve and save the rest in the refrigerator. It will last 4-5 days if covered well.
Doreen Colondres is a celebrity chef. Author of the book The Kitchen Does not Bite. Follow her on Facebook and Instagram @DoreenColondres and visit www.LaCocinaNoMuerde.com, www.TheKitchenDoesntBite.com