Tzatziki (pronounced zat-ZEE-key) is a classic Greek garlic-yogurt sauce made with strained yogurt, cucumber, garlic, olive oil and salt. It often has fresh lemon juice along with a generous amount of mint or dill and is served as an appetizer (‘meze’ if you’re in the Mediterranean) with fresh pita or vegetables for dipping, or as a dip for grilled meats like chicken and lamb. It also works wonderfully as a spread for shawarmas or gyros (both pita or flatbread sandwiches).
Keyword dip, easy, gluten free, party food, vegetarian
Strain yogurt mixture by pouring into a coffee filter or double layer of cheesecloth set over an empty container to catch liquid as it drains (about 1 cup of liquid will drain). Cover and refrigerate overnight.
Shred cucumber and place in a fine mesh strainer set over an empty container to catch liquid as it drains (a few tablespoons of liquid will drain). Cover and refrigerate overnight.
In a medium bowl, stir strained yogurt, drained cucumber and remaining ingredients (salt through garlic). Cover and refrigerate for an hour or more to meld flavors. Serve chilled.
I use a Chemex to drain the yogurt because we have one on hand, but you could also use an inexpensive pour-over #4 filter cone like you might use for camping.