Ingredients with Measurements:
- 1 large cucumber, peeled and grated
- 2 cups Greek yogurt
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Grater
Step-by-step instructions:
1. Peel the cucumber and grate it using a grater. Place the grated cucumber in a colander and sprinkle with salt. Let it sit for 10 minutes to release excess water.
2. In a medium bowl, mix together the Greek yogurt, minced garlic, fresh lemon juice, extra-virgin olive oil, chopped fresh dill, salt, and black pepper.
3. Squeeze the excess water out of the grated cucumber and add it to the bowl with the yogurt mixture. Mix well.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
5. Before serving, give the dip a quick stir and adjust the seasoning if necessary.
Time:
Preparation time: 15 minutes
Cooking time: 0 minutes
Total time: 1 hour 15 minutes
Temperature:
Refrigerate for at least 1 hour before serving.
Serving size:
This recipe makes about 2 cups of dip, which serves 8 people as an appetizer.
Nutritional information:
Per serving (1/4 cup):
- Calories: 60
- Total fat: 3g
- Saturated fat: 1g
- Cholesterol: 5mg
- Sodium: 160mg
- Total carbohydrate: 4g
- Dietary fiber: 0g
- Sugars: 3g
- Protein: 5g
Substitutions for ingredients:
- You can use regular yogurt instead of Greek yogurt, but the dip will be thinner.
- If you don't have fresh dill, you can use dried dill instead.
Variations:
- Add chopped fresh mint for a refreshing twist.
- Add a pinch of cayenne pepper for some heat.
- Add chopped sun-dried tomatoes for a pop of color and flavor.
Tips and tricks:
- Make sure to squeeze the excess water out of the grated cucumber, otherwise, the dip will be watery.
- For a smoother dip, you can blend the ingredients in a food processor or blender.
- Serve the dip with pita chips, crackers, or fresh vegetables.
Storage instructions:
- Store the dip in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This dip is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the dip in a bowl or on a platter with a garnish of fresh dill or chopped cucumber.
Garnishes:
- Fresh dill or chopped cucumber
Pairings:
- Serve the dip with pita chips, crackers, or fresh vegetables.
Suggested side dishes:
- This dip pairs well with grilled meats, roasted vegetables, or a Greek salad.
Troubleshooting advice:
- If the dip is too thick, you can add a splash of water or lemon juice to thin it out.
- If the dip is too thin, you can add more Greek yogurt or strain the grated cucumber for longer.
Food safety advice:
- Make sure to refrigerate the dip promptly and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Greek yogurt and cucumber dip, also known as tzatziki, is a traditional Greek dish that has been enjoyed for centuries.
Flavor profiles:
- This dip is tangy, creamy, and refreshing, with a hint of garlic and dill.
Serving suggestions:
- Serve this dip as an appetizer at a party or as a side dish with a Greek-inspired meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Greek