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.