Cool and creamy, this versatile tangy cucumber dip flavored with garlic is the perfect compliment to grilled meats, vegetables or as a delicious topping for a baked potato or grilled salmon! Traditionally, tzatziki is served on the side with warm pita bread triangles for dipping, and is also used as a condiment for souvlaki.
3 tablespoons olive oil
1 tablespoon white wine vinegar
2 cloves garlic, minced finely
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup Greek yogurt, such as Fage*
1 cup sour cream (OR, use 2 cups total Greek yogurt)
2 cucumbers, peeled, seeded and diced
1 tablespoon Kosher salt
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh mint, if desired
Whisk together olive oil, vinegar, garlic, salt, and pepper in a small bowl until well blended.
Place chopped cucumbers in a colander in the sink. Sprinkle with Kosher salt and toss lightly. Allow cucumbers to drain for about 30 minutes. Rinse briefly, drain well, and dry with paper towels.
In a large mixing bowl, whisk the yogurt and sour cream together until well blended. Add the olive oil mixture to the yogurt mixture and mix well. Stir in cucumber and chopped fresh dill.
Chill for at least two hours before serving.
Garnish with a sprig of fresh dill just before serving.
*If using any other yogurt, you’ll have to strain yogurt before measuring. If desired, you can use 2 cups Greek yogurt and omit the sour cream.