Tzatziki can be used in a variety of ways. As a dip, or over grilled eggplant, for example…I have used it as a spread in a sandwich rather than mayonnaise. Make it up a couple of hours before you plan to use it so the flavors blend. It can be stored in the refrigerator several days. HOWEVER, if you use it as a dip and it sits out catching the breeze for a while, you might not want to store it in the frig for several days. Bacteria does multiply even in a cold environment!!!
- 1 cucumber
- 2 cloves garlic, minced
- 1 teaspoon lemon zest, optional
- 2 tablespoon lemon juice
- 1-tablespoon dill or
- 2 teaspoons mint &
- 2 teaspoons dill
- 2 cups (1 pound) 2% Greek yogurt
- a bit of freshly ground pepper
- salt to taste
- Cut the cucumber in half and seed. Cut in half again so you have 4 pieces. Sprinkle with salt & set aside on a dish for 20 minutes.
- Peel the garlic cloves,
- If using lemon zest, using a zester take the zest from the lemon you will squeeze.
- Squeeze the lemon
- Measure out the dill or if using a combination dill/mint,
- Rinse the cucumber, dry well with a paper towel trying to squeeze as much of the moisture out.
- Toss the cucumber pieces, garlic, lemon zest (if using), dill (or dill & mint) into a food processor a minute or so until it is well blended.
- Combine with the mixture with the yogurt, stirring until well blended.
- Refrigerate for a couple of hours before using so the flavors will blend.