Tzatziki Recipe: Thick, Creamy Greek Dip, Never Watery
A thick, creamy tzatziki recipe made by salting and draining the cucumber before it meets the yoghurt, so the dip never turns watery. Thick Greek yoghurt, garlic and red wine vinegar, finished with extra virgin olive oil. Serve it with warm pita, raw vegetables or grilled meats.
Equipment
- Mixing bowl / Bowl
- Strainer / Sieve
- Box grater
- Chef's knife
- Chopping board
- Microplane / Fine grater
- Digital scales
- Measuring spoons
- Spoon (table, dessert, tea)
Ingredients
- 250 g Thick Greek yoghurt
- 1/2 cucumber
- 1 garlic clove
- 1 tablespoon red wine vinegar
- Salt
- Cracked black pepper
- Extra virgin olive oil
Instructions
- Slice the cucumber in half lengthways then scoop out all the seeds.
- Grate the cucumber on the large holes on a box grater, leaving around half the skin remaining.
- Lightly salt the grated cucumber, mix well and place into a strainer, colander or sieve to drain for around 30 minutes.
- Puree, or grate with a microplane, one clove of garlic and add to a bowl with 1 tablespoon of red wine vinegar and the thick Greek yoghurt, then mix well.
- Once the cucumber has drained most of its water, give it a gentle squeeze to get the last out and add it to the yoghurt. Season with a pinch of cracked black pepper and mix well. Add the extra virgin olive oil and mix again.
Video
Nutrition
Serving: 1portionCalories: 98.5kcalCarbohydrates: 4.1gProtein: 5.9gFat: 6.6gSaturated Fat: 2.4gCholesterol: 6.3mgSodium: 120.7mgPotassium: 146.3mgFiber: 0.2gSugar: 3.1g
Tried this recipe?Let us know how it was!