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Tzatziki dip with dill


Meze Platter including Tzatziki Dip



Tzatziki Dip ingredients

Ingredients for Tzatziki Dip sans the lemon juice

Tzatziki Dip

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


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