Meze Platter including Tzatziki Dip
Ingredients for Tzatziki Dip sans the lemon juice
I’ve been fooling with this recipe again. This time I added a bit of fresh dill leaves and it was outstanding. I’ve changed the instructions, too. I made this in a class on Lebanese food last night and it was a hit. I originally got this from my friend, Kay, who worked quite a while perfecting it. No more runny dip!
1 English cucumber or regular cucumber, peeled or not, seeded, shredded
1-1/2 cups plain whole milk Greek yogurt
1 clove garlic, minced or more to taste
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice or more to taste
1/4 cup chopped fresh mint
Fresh dill leaves to taste – start with a couple 2″ sprigs and go from there
Salt to taste
Place cucumber in strainer over a bowl and let stand for 15 minutes. Squeeze the cucumber to remove as much water as possible, discarding the liquid. Now place it in a towel and squeeze even more liquid out. 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, mint and dill and stir to combine. Season the sauce to taste with salt.
Makes 2 cups