Thursday, September 6, 2007


Tzatziki is a Greek yogurt dip and one of the first new recipes I made when we got to Copen- hagen. It all started when we went to the grocery store looking for yogurt and found this big tub that clearly was yogurt (we weren't so sure about some of the other stuff). We brought it home, tasted it and realized this isn't like American yogurt. It tasted a lot like sour cream and had a very rich, creamy texture. A Google search revealed that it is a goats milk yogurt that isn't widely available in the U.S. outside speciality grocery stores. I bet a place like Wild Oats or Whole Foods would have it though.

But what to do with a huge tub of Greek yogurt? I headed over to Real Simple recipes, typed in 'Greek yogurt' and tzatzkiki was the first recipe to come up.

Tzatziki (Greek Yogurt Dip)
1 cup low-fat Greek yogurt
1 tablespoon chopped fresh dill
1/4 cup grated cucumber
1 small clove garlic, finely chopped

In a small bowl, combine the yogurt, dill, cucumber, and garlic.

I've made this recipe four times now and the key to tzatziki is to be sure that all the cucumber juices from the grating go into the dip. The sweetness of the juices balance the sour flavor of the yogurt.

I love to dip this with cucumber slices but it is also great with carrot sticks and red pepper slices.

1 comment:

LMGM said...

I love home-made tzatziki! It pretty much tastes great on most meats as well - we put it on salmon, lamb, chicken. The South Beach diet has a similiar recipe. And it is the sauce that goes on gyros.