TZATZIKI - CREAMY MEDITERRANEAN CUCUMBER MEZE

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Tzatziki - Creamy Mediterranean Cucumber Meze image

Is it a dip? Is it a sauce? YES!! There is almost nothing more refreshing in the hot summer months than a cool cucumber dip or dressing. Tzatziki is a versatile topping for many fresh vegetables, meats, crackers and can even serve as spread for bread or pizza. The addition of full fat Greek Yogurt makes it a tangy and...

Provided by Kristin Flannery

Categories     Dips

Time 1h

Number Of Ingredients 17

2 c greek yogurt (whole fat)
1 c sour cream (whole fat)
1 large english cucumber (peel, grate and strain)
6 clove garlic (finely minced)
1 Tbsp white wine vinegar
1/2 to 1 Tbsp lemon juice (fresh squeezed)
1/2 to 1 Tbsp optional: orange juice (fresh squeezed)
2 Tbsp olive oil (good quality)
1 - 2 tsp sea salt
1/2 tsp white pepper
1/4 tsp fresh ground black pepper
1 to 2 Tbsp fresh dill (chopped fine)
1 to 2 Tbsp fresh mint (chopped fine)
1 tsp optional: lemon zest
Few dash(es) cayenne pepper
Drizzle optional: agave
Drizzle light virgin olive oil

Steps:

  • 1. In a fine mesh strainer, combine Greek Yogurt and sour cream. Stir well and allow liquid to drain for about 30 minutes. (Liquid can be saved and used in a smoothie!).
  • 2. After finely grating cucumber (I use a mini food processor), turn into a 12-inch square of cheese cloth or a tea towel and place in a strainer. Twist cloth several times to drain juice. (The strained juice over ice with a little squeeze of lemon is a delightful beverage!!).
  • 3. In a small bowl combine garlic, white wine vinegar, lemon juice, olive oil, salt, white pepper and black pepper. Allow garlic mixture to sit about 10 minutes before adding.
  • 4. In a large measuring cup (I use an 8 cup) or bowl, combine strained yogurt and sour cream. Add grated, drained cucumber. Stir well to combine. This should be very creamy.
  • 5. Add garlic mixture and stir to combine. Add finely chopped dill and finely chopped mint. At this point, if a little sweetness is needed, I add a 1/2 to 1 Tlb. fresh orange juice and a dusting of lemon zest. Stir well. Cover and refrigerate.
  • 6. The flavors of Tzatziki develop after refrigeration. After about an hour, I adjust flavors with more salt, cracked pepper and even a little drizzle of Agave (if too tart), cover and return to the fridge for several more hours.
  • 7. While chilling, prepare veggies for dipping, Crostini crackers, Pita bread slices, meatballs - whatever you would like to serve with the Tzatziki.
  • 8. When ready to serve, stir well and then place into a glass serving bowl. I usually top it with a drizzle of light olive oil, a light dusting of Cayenne pepper, a few pitted Greek olives and a small sprig of fresh dill and/or mint.

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