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.
Tzatziki (Cucumber Yogurt Dip)
Grated cucumber marries with chopped herbs and aromatics in this iconic Greek yogurt condiment.
Yield: makes 2 cups
1⁄2 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
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.