We love cooking in the Mediterranean style, especially Italian and Greek. If you’ve eaten much Greek food, you’ve likely encountered an addicting yogurt and cucumber sauce called tzatziki. This delicious sauce is used for dipping pita or veggies as an appetizer, or on gyros.
While most recipes for tzatziki are pretty standard and don’t vary too much, for some reason we’ve never quite found one that has the right taste. We’ve now finally found one we like, thanks to 101 Cookbooks.
We took the original recipe and modified it to use not only mint from the out-of-control patch behind our garage, but my new declared favorite and theme for the week, dill! We liked this recipe because of its flavor, and also since it was easier than previous ones we’ve tried (and involves no waiting time — though waiting a bit after mixing definitely helps to meld the flavors).
We make no claims that this is an authentic Greek version – we just liked the taste! It’s one take on a standard concept, but feel free to let us know other tips and tricks (we’re sure Greek grandmothers know best!).
You can use this sauce in a variety of ways – as a dip, on sandwiches or salads, or it would even go well with fish. We used it to make this Greek grilled portabello sandwich, and it was delicious!
Our Herb Series
Grilled Greek Portabello Sandwich with Tzatziki and Feta
Chickpea and Vegetable Salad with Yogurt Dill Dressing
Garlic Herb Focaccia Bread
Lemon Mint Slush
Scrambled Eggs with Fresh Herbs
Strawberries with Balsamic, Greek Yogurt and Mint (and Video)
How to Start Growing Herbs (Video)
How to Chiffonade (Video)
Cucumber and Yogurt Dill Sauce (Tzatziki)
What You Need
1 7-ounce container of Greek yogurt
1 clove garlic
1/4 cup fresh mint
1/4 cup fresh dill
Splash of lemon juice or white wine vinegar (optional)
Several pinches kosher salt
Fresh ground pepper
What To Do
1 Cut the cucumber in half lengthwise, use a large spoon to scoop out the seeds. Grate the cucumber using the largest size on a box grater until you have 1/2 cup. Squeeze to remove excess liquid.
2 Mince the clove of garlic. Chop the fresh mint and fresh dill.
3 Combine 1/2 cup shredded cucumber, garlic, mint, and dill with the Greek yogurt. Add several pinches kosher salt and fresh ground pepper. Taste, and adjust seasonings as desired. Add a splash of white wine vinegar or squeeze of fresh lemon juice, if desired.