This recipe isn't just about making a delicious dip—it's about creating a taste of summer, a reminder of fresh herbs, and a journey into simple, yet elegant flavors. I remember a time a friend served me similar, and it blew my mind! I never had any other tzatziki since.
Tzatziki, at its heart, is a versatile and adaptable recipe. This version focuses on that classic combination of cool cucumber, fresh dill, and a hint of garlic, perfectly balanced to avoid overpowering the subtle notes of each ingredient. You’ll find it’s incredibly easy to personalize; don't be afraid to play with the ingredients. Feel free to experiment with various herbs or even add a little heat with some finely chopped chili!
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Required Equipments
- Large bowl
- Whisk
- Fine-mesh sieve
- Grater
- Food processor (optional)
- Airtight container
Cucumber-Dill-Tzatziki-with-a-Hint-of-Garlic
This recipe offers a fresh take on the classic cucumber-dill tzatziki, with a focus on enhancing the natural flavors of the ingredients. The result is a creamy, flavorful dip perfect for serving with pita bread, vegetables, or as a topping for grilled meats.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, wash those cucumbers thoroughly! Nobody likes a sandy surprise in their tzatziki. Pat them dry, then slice off the ends. Peeling is optional – I usually skip it, but do what suits your fancy.
- Next up, grate the cucumbers using a box grater or, if you're feeling fancy, use a food processor. The goal is to get nice small pieces, avoiding overly large chunks which will affect the texture. If using a food processor, pulse a few times to avoid turning it into a mush.
- Now, let's get to the delicious part: flavor! Grab that fresh dill and finely chop it. The more dill, the merrier, I say. Then, mince the garlic. A little garlic goes a long way; start small and taste as you go. Don't cry too much!
- In your large bowl, combine the grated cucumber, chopped dill, minced garlic, and lemon juice. Give it a good mix. Now, salt generously and let the mixture sit for about 10-15 minutes. This crucial step draws out extra moisture from the cucumbers, creating a thicker, creamier tzatziki.
- After 10-15 minutes, take the fine-mesh sieve and gently press the cucumber mixture to remove as much liquid as possible. This step is important for achieving the desired consistency – you’re aiming for a thick and creamy dip, not a watery mess. If you’re short on time, you can skip this step, but be prepared for thinner tzatziki.
- Once the excess moisture is removed, stir in the Greek yogurt. Use a whisk to fully incorporate the yogurt, making sure the mixture is smooth and free from lumps. Taste and adjust the seasoning – add more salt, lemon juice, or even a touch of pepper to your liking.
- Finally, if you like a little extra oomph (and who doesn't?), add a pinch of paprika or a drizzle of olive oil. Give it one last swirl, and your homemade tzatziki is ready! You've earned it!
📝 Notes
- Adjust seasoning to your taste. For a thicker tzatziki, squeeze excess water from grated cucumbers after salting.
- Feel free to add a pinch of black pepper or paprika for extra flavor
🍎 Nutrition
Calories: 150kcal
Protein: 6g
Fat: 8g
Carbohydrates: 7g
Fiber: 1g
Calcium: 100mg
