Top - AFB (Americas Food and Beverage) Show & Conference
Home / Recipes / Tzatziki Dip Recipe: Homemade is Best
dip de Tzatziki, Tzatziki

Tzatziki Dip Recipe: Homemade is Best

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

Ingredients:

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

Directions:

  1. 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.
  2. 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.
  3. Serve and save the rest in the refrigerator. It will last 4-5 days if covered well.

Add the sensual touch of strawberries to your salad

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

About Doreen Colondres

mm
Doreen Colondres is a tireless world traveler with a fresh and charismatic vibe. Her mission is to convince us that cooking is a heritage and a tradition that is fun, relaxing, easy, romantic, but more importantly, healthy. Her background of family cooking values motivated her to create La Cocina No Muerde and The Kitchen Doesn’t Bite. Doreen’s first book was published by Random Penguin House (2015) achieving the #1 best seller regional and international and she is also the food and wine editor for more than 10 Hispanic publications. She frequently hosts cooking segments on “Despierta América” from Univision and hosted cooking shows on FoxLife/Utilísima, airing in 16 countries for 4 years. Since 2013 Doreen is also a Chef for Novo Nordisk pharmaceutical, a leader in diabetes care. Yearly, she hosted more than 30 live cooking shows around the US, to increase awareness about obesity and diabetes. In 2013 she became the first Hispanic Celebrity Chef for the Bordeaux Wine Council, the most prestigious wine region in the world. She studied in culinary schools in NY, CA, graduated in FL and also has a BBA in Business & Marketing.

Check Also

purple basil - albahaca púrpura

Yes, Purple Basil Does Exist

The other day I talked about food with a fashion designer and it was fun …

Leave a Reply

X