One of my new favourite things to make at the moment is Tzatziki. So easy to make and refreshing at this time of year. Goes great as a dip to veggies, pita bread or on Falafel. A falafel will be coming soon and is so good! If you are looking for a fresh dip for springtime entertaining, Tzatziki could be your answer.
Sometime last year I posted a recipe of a Greek Salad with Tzatiki. I thought it was pretty tasty and make it often. I think the first time I had a Greek Salad was way way way back in 1992. I was studying, working and living in Toronto. Well, Brampton to be exact. So not really Toronto. I worked at the Brick Furniture store and had an array of friends from all around the globe.
Gary was from India and made the best Tandoori chicken I have had to date.
Sandra from Portugal could knock out Portuguese Custard Tarts with her eyes closed and they were to die for.
Anthony from Jamacia who didn't cook, but his mom introduced me to Curried Goat!!! I was hesitant at first but quickly fell in love and enjoyed it at least a half a dozen times at their house.
Claire from Athens, Greece cooked everything! I remember eating at her home several times and falling in love with it all.
There were other nationalities in that work place including Duncan from Scotland, Loretta from Italy, Mustafa from South India, Anne from Croatia and many more. Yes, I remember everyone. That's me, the memory of an Elephant.
Sadly years have past and we have all lost touch. It was a time before the Internet took off and Facebook wasn't even in the incubation stage. I parted with good intentions of staying in touch. First there were occasional phone calls and letters in the post. That rapidly turned to Christmas cards once a year and then dust blew over and all was lost. However, the memories remain.
If for some reason anyone finds this, please drop me a line! I was the young Newfoundlander who worked in customer service and cried....often!
Okay enough about memory lane and my boring past. Let's talk a little bit about making this stuff.
Traditionally, I know the yoghurt is strained and I didn't do this. For my personal taste, I found it just perfect without straining the yoghurt. Getting the liquid out of the cucumbers is pretty important otherwise it will be watery and lack in flavour. When I posted the salad recipe last year a Greek friend of mine pointed out that the cucumber must be grated and strained. I since followed the instructions and have had better results. So, thanks!
A super easy and delicious dip!
Makes: 1 Cup/240 ml / Prep time: 10 minutes / Inactive time: 1 hour / Cook time: None
1 Medium cucumber, peeled, seeds removed and grated
1 Cup/240 ml Greek yoghurt
2 Garlic cloves, crushed
2 Tablespoons olive oil
1 Tablespoon white wine vinegar
1/2 Teaspoon salt
Small bunch fresh dill, finely chopped
Place the grated cucumber in a colander set over a bowl. Using the back of a spoon, push out the excess liquid of the cucumber. Leave for about an hour to drain. Discard liquid.
In a medium bowl, combine the all ingredients and stir well. Cover and refrigerate several hours before serving.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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