We first discovered this tangy Greek Cucumber Salad many years ago when we took our three boys on a family vacation to the Greek Isles.
For three weeks we hopped from island to island with rucksacks on our backs and discovered the amazing culture and people of Greece. We especially enjoyed the pristine beaches and picturesque villages which were a little bit off the beaten tourist track. It was a magical family vacation and to this day the kids reminisce fondly of that summer holiday.
When we want to go back and remember that summer, I whip up a Greek-inspired feast. This Tzatziki Cucumber Dip is one of those recipes which transport us back to the Greek Isles and the warm Mediterranean sun. Take a look at the Greek Salad recipe as well as the Lemony Greek Rice recipe for a complete Greek-inspired menu.
INGREDIENTS 6 small cucumbers, peeled 1 cup thick yogurt (from goat's milk is best) OR 1 cup low fat sour cream Juice from 1/2 lemon 4 garlic cloves 1 tsp. salt 2 tbsp. olive oil
PREPARATION Grate the cucumbers very, very finely into a bowl. They will be very watery but to successfully make Tzatziki you have to remove the water from the cucumber. I take the cucumber pulp in my hands and squeeze until all the water is removed. (You can squeeze into a bowl and use the cucumber juice as a refreshing face toner or soak cotton balls and place on your tired eye lids – it's a refreshing benefit of making Tzatziki!).
Crush the garlic cloves and add to the cucumber pulp. Add the yogurt OR sour cream, lemon juice and salt. Mix all together and refrigerate for at least two hours before serving. Drizzle olive oil over the top before serving
This can be served as an appetizer dip with pita bread or crackers or as a salad side dish. It is a great sandwich filler for school lunches. I have a friend who serves Tzatziki over fish.
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