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Tzatziki (Tza-TZEE-Kee)

Tzatziki (Tza-TZEE-Kee)

April 25, 2011

Prep Time

Cook Time

Total Time
15 min n/a 15 min

Servings:

 8

FAGE Used:

 Any FAGE Total Any FAGE Total
Product Info

Submitted by:

Manny Korkodilos
Manny Korkodilos

Ingredients:

  • 2 Cups Any FAGE Total
  • 1 Small cucumber, peeled, seeds removed and diced finely by hand/Grated on a large size grater by hand
  • 2 Large garlic cloves, finely minced
  • 1 Teaspoon chopped mint (fresh preferred)
  • 1 Tablespoon finely chopped dill (fresh preferred, Reduce to 1/2 teaspoon if dried dry)
  • 1 Tablespoon white vinegar
  • 3 Tablespoon Greek Organic Extra Virgin Olive Oil, preferably from Crete
  • 1 Pinch Greek sea salt, preferably from Crete.

Preparation Directions:

  1. Combine all ingredients in a glass or earthenware bowl and chill overnight or at least 4 hours to allow flavors to penetrate cucumber. Server as a dip or on lettuce leaves as a salad or with fried zucchini, eggplant or fish

Additional Notes:

Greek olive oils are fresh, green and grassy, sometimes with a peppery aftertaste, although there is great regional variation. I prefer the oil from my grandfather’s trees on Crete, but in years that I lack that oil, I substitute with Sitia or Kolymbari/Athenes, both widely available in the USA.

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