Dad's Authentic Tzatziki
Dad's Authentic Tzatziki
Ingredients
- 32 ounces Fage 5% Greek yogurt
- 8 ounces sour cream
- 1 English cucumber, peeled, leaving some peel on, and shredded
- 1 bunch fresh dill, finely chopped
- 2 lemons, halved
- 6 cloves garlic, smashed and finely minced
- 1 teaspoon salt, or to taste
- 2 teaspoons black pepper, freshly ground, or white pepper, to taste
- 1 drizzle olive oil, generous, for serving
Instructions
- 1
Prepare your workspace by placing a wet towel underneath a cutting board to prevent it from sliding.
⏱️ 1 min
- 2
Peel the English cucumber, leaving some peel on for a little more color. Shred the cucumber into a large mixing bowl using a grater.
⏱️ 3 min
- 3
Transfer the shredded cucumber to a fine-mesh sieve and press out excess water with a spoon or your hand to ensure the tzatziki isn't watery. Set aside.
⏱️ 3 min
- 4
Finely chop the fresh dill.
⏱️ 2 min
- 5
In the large mixing bowl (where the cucumber was initially grated), add the 32 ounces of Fage 5% Greek yogurt and 8 ounces of sour cream.
⏱️ 1 min
- 6
Add about 1/3 cup of the finely chopped dill to the bowl. Squeeze the juice of the two lemons into the bowl, using a sieve to catch any seeds. Add approximately 1 teaspoon of salt and 2 teaspoons of freshly ground black pepper (or white pepper). Drizzle a generous amount of olive oil into the mixture (eyeballed).
⏱️ 3 min
- 7
Stir all the ingredients thoroughly until well combined.
⏱️ 2 min
- 8
On the cutting board, smash and finely mince the 6 cloves of garlic. Ensure the garlic is minced very finely, avoiding large pieces.
⏱️ 5 min
- 9
Add the minced garlic to the yogurt mixture.
⏱️ 1 min
- 10
Mix again to incorporate the garlic. The tzatziki is good immediately but will have a fuller flavor if allowed to sit in the refrigerator for a few hours.
⏱️ 1 min
- 11
Cover the tzatziki and refrigerate for at least 2 hours to allow the flavors to meld and deepen.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Dad's Authentic Tzatziki
Ingredients
- 32 ounces Fage 5% Greek yogurt
- 8 ounces sour cream
- 1 English cucumber, peeled, leaving some peel on, and shredded
- 1 bunch fresh dill, finely chopped
- 2 lemons, halved
- 6 cloves garlic, smashed and finely minced
- 1 teaspoon salt, or to taste
- 2 teaspoons black pepper, freshly ground, or white pepper, to taste
- 1 drizzle olive oil, generous, for serving
Instructions
- 1
Prepare your workspace by placing a wet towel underneath a cutting board to prevent it from sliding.
⏱️ 1 min - 2
Peel the English cucumber, leaving some peel on for a little more color. Shred the cucumber into a large mixing bowl using a grater.
⏱️ 3 min - 3
Transfer the shredded cucumber to a fine-mesh sieve and press out excess water with a spoon or your hand to ensure the tzatziki isn't watery. Set aside.
⏱️ 3 min - 4
Finely chop the fresh dill.
⏱️ 2 min - 5
In the large mixing bowl (where the cucumber was initially grated), add the 32 ounces of Fage 5% Greek yogurt and 8 ounces of sour cream.
⏱️ 1 min - 6
Add about 1/3 cup of the finely chopped dill to the bowl. Squeeze the juice of the two lemons into the bowl, using a sieve to catch any seeds. Add approximately 1 teaspoon of salt and 2 teaspoons of freshly ground black pepper (or white pepper). Drizzle a generous amount of olive oil into the mixture (eyeballed).
⏱️ 3 min - 7
Stir all the ingredients thoroughly until well combined.
⏱️ 2 min - 8
On the cutting board, smash and finely mince the 6 cloves of garlic. Ensure the garlic is minced very finely, avoiding large pieces.
⏱️ 5 min - 9
Add the minced garlic to the yogurt mixture.
⏱️ 1 min - 10
Mix again to incorporate the garlic. The tzatziki is good immediately but will have a fuller flavor if allowed to sit in the refrigerator for a few hours.
⏱️ 1 min - 11
Cover the tzatziki and refrigerate for at least 2 hours to allow the flavors to meld and deepen.
⏱️ 120 min