Greek Tzatziki ...Cucumber Dip
This wonderful meze (we do not think of it as a sauce here- it is a thick salata) is used to counterpoint rich, bbqd meats (like souvlaki/shish kebab), but can be used in more diverse ways.Place a small plate full on your dinner table for people to scoop up small amounts onto their bread (preferably crisp-baked pita).Fry up some zucchini or eggplant slices (dredge in flour and fried in olive oil) and serve with a dollop of tzatziki on top.Use as a salad dressing.A dip for crudites.
Ingredients
- 1 pint sour cream (or Greek-style super thick yoghurt)
- 1 English cucumber, peeled, grated on a box grater, salted lightly for 5 minutes and squeezed between the hands to remov (the long, thin, almost seedless kind)
- 3 garlic cloves, mashed to a paste
- 1/3 cup olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon minced fresh dill (optional)
- salt
Directions
- Just mix everything up together until it is all blended and the oil has emulsified into the yoghurt/sour cream. Taste for seasoning, and add salt if you think necessary. Put in a resealable container.
- Allow to sit in the refrigerator for at least 2-3 hours before using to allow the flavors to come out.
- Note: If you have time, you can lightly salt the grated cucumber and put in a colander to drain, then squeeze out water as per usual. This eliminates even more water.
