Meze Platter including Tzatziki Dip
Ingredients for Tzatziki Dip sans the lemon juice
OK I’m not sure if I’m spelling this correctly, but it’s the wonderful, thick, Greek appetizer made with yogurt. And I’ve had plenty of versions of this that were watery – yuck! Follow this recipe exactly and you’ll have the best, thickest, yummiest Greek yogurt dip ever! 1 English cucumber, peeled, seeded, shredded
1-1/2 cups plain Greek yogurt (or your own homemade but make sure you strain it overnight to get what we call “yogurt cheese”, just a thicker version of yogurt w/liquid drained out)
1 clove garlic, minced or more to taste
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1/4 cup chopped fresh mint
Salt to taste
Place cucumber in strainer over a bowl and sprinkle with salt and let stand for 15 minutes. Squeeze the cucumber to remove as much water as possible, discarding the liquid. Place yogurt in a strainer and let drain for 15 minutes, then discard liquid.
In a small bowl, add the cucumber and yogurt. Add the garlic, olive oil, lemon juice and mint, stir to combine. Season the sauce to taste with salt.
Makes 2 cups