Greek Tzatziki Dip
ID: 1951b0b2...
A thick, creamy, and flavorful homemade Greek Tzatziki dip that easily surpasses any store-bought version. By properly straining both the full-fat Greek yoghurt and the grated cucumber, this dip achieves a perfect rich texture without becoming watery.
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🍳 烹饪流程
Strain the full-fat Greek yoghurt in a cheesecloth for 24 hours in the fridge. → Grate the cucumber and squeeze out all excess moisture using a clean cloth. → Mince the garlic and finely chop the fresh mint. → Combine the strained yoghurt, squeezed cucumber, garlic, mint, salt, and olive oil in a bowl and mix well. → Transfer to a bowl and garnish with olive oil, dried oregano, and a black olive before serving.
烹饪步骤
简要烹饪顺序
Strain the full-fat Greek yoghurt in a cheesecloth for 24 hours in the fridge. → Grate the cucumber and squeeze out all excess moisture using a clean cloth. → Mince the garlic and finely chop the fresh mint. → Combine the strained yoghurt, squeezed cucumber, garlic, mint, salt, and olive oil in a bowl and mix well. → Transfer to a bowl and garnish with olive oil, dried oregano, and a black olive before serving.
开场介绍
A thick, creamy, and flavorful homemade Greek Tzatziki dip that easily surpasses any store-bought version. By properly straining both the full-fat Greek yoghurt and the grated cucumber, this dip achieves a perfect rich texture without becoming watery.
步骤 1
Set up a sieve over a large bowl, line it with a muslin cloth (cheesecloth), and pour in 500g of full-fat Greek yoghurt.
步骤 2
Tie a tight knot at the top of the cloth and place it in the fridge for 24 hours to let the water strain out.
步骤 3
Chop the fresh mint and finely mince 5 garlic cloves using the flat of your knife blade to crush them against the board.
步骤 4
Peel and grate 1/2 of a Lebanese cucumber.
步骤 5
Place the grated cucumber into a clean cloth and squeeze it very hard to remove all of the excess water.
食材清单
重要提醒
Always use full-fat Greek yoghurt. Low-fat yoghurt contains too much water and will result in a runny dip and unnecessary waste when strained.
Squeezing the water out of the grated cucumber is crucial to ensure the tzatziki stays thick and creamy instead of turning watery.
Using a high-quality olive oil makes a significant difference in the final taste of this dip.
This dip keeps well in an airtight container in the fridge for up to 2 weeks, and the flavor actually intensifies and improves over time.
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