Recipes

Tzatziki (Cucumber Yogurt Dip)

  • Serves

    makes 2 cups

PHOTOGRAPHY BY ANDRÉ BARANOWSKI

Grated cucumber marries with chopped herbs and aromatics in this iconic Greek yogurt condiment, great as a dip or served alongside meat or vegetables. This recipe first appeared in our March 2014 issue with the story Milk's Finest Hour.

Ingredients

  • 12 large English cucumber, peeled
  • 1 tbsp. kosher salt, plus more to taste
  • 2 cups plain full-fat Greek yogurt
  • 3 tbsp. finely chopped dill
  • 2 tbsp. finely chopped mint
  • 1 tbsp. fresh lemon juice
  • 2 cloves garlic, mashed into a paste
  • 1 small shallot, finely chopped
  • Freshly ground black pepper, to taste
  • 2 tbsp. olive oil
  • Paprika, for garnish

Instructions

Step 1

Grate cucumber using the large holes of a box grater; transfer to a fine-mesh strainer set over a bowl. Toss cucumber with 1 tbsp. salt; let sit 10 minutes. Squeeze excess water from cucumber and transfer to a bowl. Stir in yogurt, dill, mint, lemon juice, garlic paste, shallot, salt, and pepper; drizzle with oil and sprinkle with paprika to garnish.Grated cucumber marries with chopped herbs and aromatics in this iconic Greek yogurt condiment.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.