Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Milk Street Recipe
Tzatziki
This recipe is free until September 7, 2022. Start your 14-day free trial to access every Milk Street recipe. Learn More.
The cucumber-yogurt dip known as tzatziki is often seasoned with lemon juice in the U.S., but in Greece cooks prefer red wine vinegar because it adds sharp acidity without the citrus notes to compete with the other ingredients. Thick and cooling, tzatziki can be served as a dip, but it's also an ideal condiment or accompaniment for grilled meats and seafood and fried foods.
3½
cups
Tip
Don't use nonfat Greek yogurt. Without any fat, the flavor of the tzatziki is weak and thin. Also, when shredding the cucumbers, don't shred the cores, as the seeds are watery and have a slight bitterness and unappealing texture.
20 minutes
2 English cucumbers, halved crosswise
Kosher salt
1 3/4 cups plain whole-milk or low-fat Greek yogurt
1/2 cup extra virgin olive oil
3 medium garlic cloves, finely grated
3 tablespoons chopped fresh mint, plus more to serve
3 tablespoons chopped fresh dill, plus more to serve
4 teaspoons red wine vinegar
Ingredients
-
2
English cucumbers, halved crosswise
-
Kosher salt
-
1¾
cups plain whole-milk or low-fat Greek yogurt
-
½
-
3
medium garlic cloves, finely grated
-
3
tablespoons chopped fresh mint, plus more to serve
-
3
tablespoons chopped fresh dill, plus more to serve
-
4
teaspoons red wine vinegar
Recipe
Spicy Feta Dip (Tirokafteri)
Directions
-
01Set a colander in a medium bowl, then set a box grater in the colander. Grate the cucumber halves on the grater's large holes, rotating and grating only down to the seedy core. Discard the cores. Sprinkle the shredded cucumber with 1 teaspoon salt and toss. Set aside to drain for 10 minutes.See Demo
-
02Meanwhile, in a medium bowl, whisk the yogurt, oil, garlic, mint, dill and vinegar.See Demo
-
03A handful at a time, squeeze the shredded cucumber to remove as much liquid as possible, then set on a cutting board; reserve 2 teaspoons of the cucumber liquid. Finely chop the squeezed cucumber, then stir into the yogurt mixture. Stir in the reserved cucumber liquid and ½ teaspoon salt. Transfer to a serving bowl and sprinkle with additional mint and dill.See Demo
Tip: Don't use nonfat Greek yogurt. Without any fat, the flavor of the tzatziki is weak and thin. Also, when shredding the cucumbers, don't shred the cores, as the seeds are watery and have a slight bitterness and unappealing texture.
More
Sides
FOR FREE ACCESS TO THIS RECIPE, PLEASE ENTER YOUR EMAIL
Thanks, you’re in! You will receive a confirmation email that includes a link to download your digital copy of 12 Recipes That Will Change the Way You Cook.
Your First Issue
MAY 2022
MILK STREET KITCHIN-TO™ AND SERRATED KITCHIN-TAN™ SET
$189.90 VALUE
- Free Milk Street recipes delivered to your inbox each Monday
- Free Access to every TV and Radio recipe
You will also receive special offers from Milk Street. You can unsubscribe from receiving our emails at any time.
Entry Form