Tzatziki

Name: Tzatziki
Ingredients: 2 cups (500 mL) plain yogurt (see Notes); 1 small seedless cucumber , unpeeled, grated (about 2 cups/500 mL grated); 2 small cloves garlic , crushed; 1 tbsp (15 mL) chopped fresh dill; Salt; Freshly ground black pepper

Chef

Margaret Howard

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Cookbook

The 250 Best 4-Ingredient Recipes

Published by Robert Rose

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This image courtesy of Joseph DeLeo

In Greece, the word for appetizer is mezé. Tzatziki is a light and refreshing mezé that is almost always served before a Greek meal. Adjust the garlic “hit” to suit your personal taste. The best tzatziki is made with drained yogurt, often referred to as yogurt cheese. Serve with crackers, pita pieces or pita chips (see recipe below).

NotesCheck labels when choosing plain yogurt to make yogurt cheese. Be sure to choose a brand without gelatin, starch or gums, as they will not drain.

Whey from drained yogurt can be used as extra liquid in soups or stews. As well, it contains B vitamins and minerals.

Yogurt cheese is also great for spreads, salad dressings, cream cheese replacement and on baked potatoes. I frequently use it as a low-fat replacement for whipped cream. Folded into a dessert mixture, it maintains a good texture and does not break down.

Makes2 cups (500 mL)

CostModerate

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCocktail Party, game day

Recipe Courseantipasto/mezze, snack

Dietary Considerationegg-free, gluten-free, halal, healthy, high-calcium, kosher, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Mealdinner, snack

Taste and Texturecreamy, garlicky, herby, light, savory, tangy

Type of Dishdip/spread

Ingredients

2 cups (500 mL) plain yogurt (see Notes)
1 small seedless cucumber, unpeeled, grated (about 2 cups/500 mL grated)
2 small cloves garlic, crushed
1 tbsp (15 mL) chopped fresh dill
Salt
Freshly ground black pepper

Instructions

Yogurt Cheese: Line a sieve with cheesecloth or a paper coffee filter set over a medium-size bowl. Spoon yogurt into sieve. Cover and refrigerate for several hours or overnight. Then, gather edges of cheesecloth together and gently squeeze out any remaining whey liquid (see Notes). (You should have about 1 cup/250 mL cheese.) Transfer to a bowl.
Drain and squeeze liquid from cucumber with your hands. Stir cucumber, garlic and dill into yogurt cheese. Season with salt and pepper to taste. Cover and refrigerate until ready to serve. Stir just before serving. Tzatziki keeps well refrigerated for up to one week.
Pita Chips:
Cut 4 (6-inch/15 cm) pita breads into 8 wedges each. Brush lightly with olive oil. Bake on a baking sheet in a 350°F (180°C) oven for 5 minutes or until crisp. Allow to cool then store in a plastic bag. Makes 32 pieces.