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Cucumber-Garlic Yogurt Dip (Greek Tzatziki)

Makes about 1-1/2 cups

The first time I had this dip, it was prepared by a woman of Greek heritage. I had no idea what it was called, but it was so good. She told me that it was made with yogurt, cucumber and garlic. So, I went home and tried to duplicate it. I must admit that the first few times I made tzatziki, I used sour cream because I had it on hand and I was not a big fan of yogurt. It was still very good but, of course, not the same. Well, times have changed. Now I love yogurt and use it to replace at least part of the sour cream or mayonnaise in many of my recipes. You can use more or less garlic to taste. If you use an unwaxed or English cucumber, it does not need to be peeled. Greek yogurt is thicker and creamier than regular yogurt, but either will work. Serve tzatziki with vegetable crudites, crackers or toasted pita wedges, which is in the similar and related recipes. It also makes a delicious condiment for sandwiches or a sauce for seafood or meats, such as shrimp or lamb. No matter how you serve this recipe, it is quick, easy, healthy and delicious.

Ingredients

  • 1 medium cucumber, peeled, halved, seeded and cut into chunks
  • 1 cup plain Greek yogurt (can use nonfat or reduced fat)
  • 1/2 teaspoon fresh lemon juice
  • 3 garlic cloves, minced
  • Salt and pepper to taste

Place all of the ingredients in a processor. Process until smooth but retaining some texture. Taste for seasoning. If there is time, cover and refrigerate for at least 1 hour to allow the flavors to blend. If not, it can be served immediately.

Notes: Leftovers can be refrigerated for up to three days. If it appears watery, give it a good stir to recombine the yogurt.

Print Recipe

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