Tzatziki

This weekend I whipped up one of my all time favorite foods. It's too delicious not to share. I'm addicted to Tzatziki. Have you ever had this cucumber-yogurt dip? If you have, you're probably addicted to it too. It's never as good if you buy it at the store. I'll show you how ridiculously easy it is to make. There are many recipes out there with dill or mint in them and they are great. This one is simple, and sometimes, I feel simple is best. 

 

Start in the morning. Take a large cucumber and peel off all the skin. 

Cut it down into smaller chunks. Cut it into quarters and then slice away the seeds. 

Grate the cucumber. Since cucumbers are a watery vegetable, you're going to have to dry it out or your tzatziki will be watery, too. You could squeeze all the water out using paper towels, but it's messy, takes some effort, and you lose some of your vegetable. We're going to do it the easy way.

Line a colander with paper towels. Spread your cucumber out as thin as it'll go on the paper towels and sprinkle with salt. 

Place another paper towel on top and put some weight on top. I grabbed a bowl and some tomatoes I had sitting there. Forget about it for at least an hour. I was having a nice, lazy day and let it sit for two. I also changed the top paper towel after a while since it was at maximum capacity. 

After it's been a while, grab your ingredients: olive oil, greek yogurt, sour cream and  two cloves of garlic. If you have plain yogurt, place it in a colander in a coffee filter over night. The extra water will drain out and your plain yogurt becomes nice and thick. 

Combine together 16 oz. yogurt, 1/3 cup sour cream, two cloves minced garlic, and a tablespoon extra virgin olive oil. 

Add in your grated, drained cucumber. Mix it well and add salt to taste. I use kosher salt. Let it sit in your fridge for at least an hour, but the longer you let these flavors mingle the better it will be. Mine sat for 4 hours. 

There's nothing better to dip in tzatziki than flat bread. It's sinful perfection. When you're ready to eat, get a griddle, grill or skillet heated up on medium high heat. Take a little olive oil (I don't measure, but I mean very little. Let's say 2 teaspoons) and sprinkle a little greek seasoning in to it. If you don't have Greek seasoning, you could do salt and pepper, garlic powder, or oregano.  Whatever your heart desires. Brush it very lightly onto both sides of your flat bread. 

Throw it onto what ever method of heat you chose. It was raining, so we did it inside on the griddle. 

When it gets all warm and crispy on one side, flip it over. 

Cut it up into triangles. Bat away the hands that are desperate to eat this deliciousness so you can take a picture. 

Dig in!! Then, with a mouth full of deliciousness, mutter to yourself how amazing you are. You can also dip veggies into it, put it on top of some savory meat, make a gyro, or eat it with a spoon....Okay, just kidding. It  is that good though. There are a ton of ways to use this versatile dip. Enjoy! 

Happy Belly Rubs & Hugs, 

      Cindy

Recipe adapted from allrecipes.com