Tzatziki
Appetizers

Authentic Greek Tzatziki

When my husband and I recently visited Mykonos, Greece, we took a cooking class. This was the authentic Tzatziki recipe that was shared with us by a true Mykonian Mamma!

Taking a cooking class was one of our highlights of visiting Greece. We were welcomed into the home of a very sweet Greek lady who treated us like her own family. She taught us some great cooking secrets and sent us on our way with a few of her family recipes.

I am now getting to share these with YOU.

The secrets to great Tzatziki is to drain your cucumber, use the right yogurt, and use fresh dill.

The yogurt they use in Greece is actually different from what we can get here in the US – theirs is a mixture of Goat and Cow’s milk and is very thick in consistency. The closest I found to their yogurt is Fage. I also let mine drain in a cheesecloth before mixing it with the cucumber (which could also be added to the cheesecloth draining if needed).

The key is to not allow it to get too watery, as it won’t taste as good.

Otherwise, it’s a pretty straightforward, simple, but also delicious mixture which can be used as a dip or a topping.

This can add a tangy flavor to a taco or a gyro, or you can put it out with vegetables and pita bread for an appetizer.

Some people even recommend it as a dressing for salad.

It’s definitely got a kick of garlic to it, but you can add more or less as you prefer.

I hope you enjoy it as much as I do!

Tzatziki

Tzatziki

Yield: 8
Prep Time: 15 minutes
Total Time: 15 minutes

This recipe is straight out of Mykonos. We took a cooking class where they taught us how to make authentic Tzatziki - this was in the home of a tried and true legit Mykonian Mamma!

Ingredients

  • 2 cups Greek yogurt
  • 2 garlic cloves, peeled and minced
  • 1 cucumber, peeled and grated (English cucumber recommended)
  • 1 tablespoon chopped fresh dill
  • 1-2 tablespoons fresh lemon juice or red wine vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly-ground black pepper

Instructions

  1. Shred cucumber with a cheese grater and drain excess water by using your hands or a cheesecloth to press out water.
  2. Use a thick yogurt or drain yogurt for an hour in a cheese cloth before using.
  3. Mix all ingredients together adding salt and pepper to taste.
  4. Let sit in the fridge for a few hours to allow the flavors to meld.

Notes

Serve with veggies or pita bread.

Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 55Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 3mgSodium 153mgCarbohydrates 4gFiber 0gSugar 2gProtein 6g

This nutrition information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although alteredrecipe.com attempts to provide accurate nutritional information, these figures are only estimates.

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