TZATZIKI - CREAMY MEDITERRANEAN CUCUMBER MEZE

Tzatziki - Creamy Mediterranean Cucumber Meze image

Is it a dip? Is it a sauce? YES!! There is almost nothing more refreshing in the hot summer months than a cool cucumber dip or dressing. Tzatziki is a versatile topping for many fresh vegetables, meats, crackers and can even serve as spread for bread or pizza. The addition of full fat Greek Yogurt makes it a tangy and...

Provided by Kristin Flannery

Categories Dips

Time 1h

Number Of Ingredients 17

Previous Next

Ingredients

2 c greek yogurt (whole fat)
1 c sour cream (whole fat)
1 large english cucumber (peel, grate and strain)
6 clove garlic (finely minced)
1 Tbsp white wine vinegar
1/2 to 1 Tbsp lemon juice (fresh squeezed)
1/2 to 1 Tbsp optional: orange juice (fresh squeezed)
2 Tbsp olive oil (good quality)
1 - 2 tsp sea salt
1/2 tsp white pepper
1/4 tsp fresh ground black pepper
1 to 2 Tbsp fresh dill (chopped fine)
1 to 2 Tbsp fresh mint (chopped fine)
1 tsp optional: lemon zest
Few dash(es) cayenne pepper
Drizzle optional: agave
Drizzle light virgin olive oil

Steps:

1. In a fine mesh strainer, combine Greek Yogurt and sour cream. Stir well and allow liquid to drain for about 30 minutes. (Liquid can be saved and used in a smoothie!).
2. After finely grating cucumber (I use a mini food processor), turn into a 12-inch square of cheese cloth or a tea towel and place in a strainer. Twist cloth several times to drain juice. (The strained juice over ice with a little squeeze of lemon is a delightful beverage!!).
3. In a small bowl combine garlic, white wine vinegar, lemon juice, olive oil, salt, white pepper and black pepper. Allow garlic mixture to sit about 10 minutes before adding.
4. In a large measuring cup (I use an 8 cup) or bowl, combine strained yogurt and sour cream. Add grated, drained cucumber. Stir well to combine. This should be very creamy.
5. Add garlic mixture and stir to combine. Add finely chopped dill and finely chopped mint. At this point, if a little sweetness is needed, I add a 1/2 to 1 Tlb. fresh orange juice and a dusting of lemon zest. Stir well. Cover and refrigerate.
6. The flavors of Tzatziki develop after refrigeration. After about an hour, I adjust flavors with more salt, cracked pepper and even a little drizzle of Agave (if too tart), cover and return to the fridge for several more hours.
7. While chilling, prepare veggies for dipping, Crostini crackers, Pita bread slices, meatballs - whatever you would like to serve with the Tzatziki.
8. When ready to serve, stir well and then place into a glass serving bowl. I usually top it with a drizzle of light olive oil, a light dusting of Cayenne pepper, a few pitted Greek olives and a small sprig of fresh dill and/or mint.