Why busy? Because traditional recipes say to wait overnight but HEY I don’t have time for that!
In all seriousness, before you keep reading, I have two disclaimers:
- Most recipes ask you to wait overnight because cucumbers are full of water, and you don’t want that water releasing into your tzatziki once combined with the other ingredients. We’re going to circumvent this by grating the cucumber into a tea towel (or cheese cloth) and wringing it out before putting it in the yogurt mixture.
- This means that you will need a cheese grater and a clean dish towel for this recipe.
(Makes 5 servings)
- 1/2 cup plain Greek yogurt (I used non-fat)
- 1 juiced lemon (~2 tbs juice)
- 2 tbs freshly chopped fresh dill
- 1 tbs olive oil
- 1 clove garlic, minced
- Sprinkle of salt and pepper
- 1/2 medium English cucumber (+ more for snacking!)
- Suggested sides- the other half of the cucumber, carrots, pita, etc.
- Prep first! Squeeze your lemon and chop your garlic and dill. Add to a bowl with your yogurt, olive oil, salt, and pepper. Stir and set aside.
- Using a cheese grater, grate your cucumber half (skin on!) onto a CLEAN dish or tea towel. Now, wring the towel out to get rid of the excess cucumber liquid.
- Put the cucumber into the greek yogurt mixture and stir. Enjoy! You are supposed to wait an hour to let everything come together. I confess.. I did NOT but it was still delicious!
What am I listening to as I make this? “Bad Habit” by the Kooks
What can I learn while I make this? Exactly what makes greek yogurt, well, greek yogurt! Greek yogurt is yogurt that has been strained to remove the liquid whey. Because of this, the result has double the amount of protein as regular yogurt.
What if I want an yummy dip but not this one? Don’t worry, I won’t be offended. Check these out, here:
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