Though my roots are Sicilian, I’m a total sucker for good greek food. Tzatziki is one of my favorite Greek foods I just can’t get enough of. But as an Italian, I love my garlic so I prefer to make my tzatziki with a more forward fresh garlic flavor that steeps overnight for real depth. Serve it with some good pita bread or nicely grilled lamb chops. I promise you’ll love it!
– 3/4 cup of grated cucumber
– 4 cloves of garlic, grated with a microplane or grater
– 1 1/2 cups of whole fat Greek Yogurt
– 1 tbsp. fresh lemon juice
– 1 tbsp fresh dill, chopped
– salt and pepper to taste
– good EVOO to garnish
Start this recipe at least the night before you plan to serve it, this is key to having a rich, finger licking tzatziki.
Grate the cucumber and strain it with a cheesecloth, squeezing out as much liquid as you can. Leave it in a strainer over a bowl overnight. This is an important step so you don’t get watery tzatziki.
In a separate bowl, combine the greek yogurt, grated garlic, lemon, dill, and salt and pepper. Stir it well and cover tightly, refrigerating overnight.
The next day, combine the drained cucumber and greek yogurt mixture well. Serve in a bowl with a fresh dill frawn and a little evoo. Pretty easy, right!?