Greek Tzatziki -yogurt based healthy dip
When I make sandwiches, wraps or salads, because I am unwell or bit busy on the day, or just lazy cooking, then of course the prepared or store bought ones come to rescue. Whereas if I’m making them as a pre – decided menu or for a change, I make sure to go for healthy homemade dressing /spread/ dip/ sauce. My logic being, as such you are saving some time by making these quick meals then why not put some effort and make them tastier yet healthier? Of course it has to tick the ‘health‘ box!
One such spread/dip I love is Greek Tzatziki...name is only complicated ,but I promise the recipe is not….It contains greek or any strained yogurt mixed with fresh cucumber, garlic and dill with lemon /vinegar and seasoning.
Origin:
It’s apparently originated in old Turkey but now popularly called as a Greek dish. What we can say is it’s a dish from land of Sun, that’s why the fresh and cooling ingredients go in this preparation.
Where is it used?
It is traditionally served with kebabs or on the Greek wraps called ‘gyros‘. You can find recipe for gyros here. I use it as dressing for salad or even a dip for vegetable sticks and pitta bread chips, a spread for sandwiches, wraps, a dip for falafels etc or simply serve as a different raita for Indian dinners.
What is ‘dill’?
In india we know dill with names like ‘shepu’, ‘soa’, ‘sholpa’,’soppu’, ‘sada kuppi’ etc. A bright green herb with needle like leaves and hollow stems with distinctive anise smell.
Dill sprigs/ weeds are very rich in vitamin A , vitamin C, manganese , calcium and folate. Apart from being a good anti-oxidants, helping in lowering cholesterol, having anti-cancer activity, dill has been used since many years for soothing the stomach and helping to force the excessive gas form the intestines. (Do you remember the burps we get annoyed with after consumption of dill ? )
It takes only 10 minutes from start to finish and good thing is it stays perfectly fine for at least 4 days in refrigerator.It’s crunchy, refreshing, healthy and creamy. (No cream added.)
Key to remember:water from cucumber can make this very runny so never forget to squeeze out water from grated cucumbers.
to watch video click here:
- start by grating cucumber and squeeze out the water. ( I didn’t throw the water..drink it or put it on face)
Steps to make:
2. Add the thick yogurt or strained plain yogurt..
3.Later drop in minced garlic, lemon juice &/ or vinegar, chopped dill and seasoning.
4. Give it a mix and add extra virgin olive oil..
5.Serve with veggies, crips, kebabs or spread on wraps or gyros.Refrigerate till further use.
: Recipe Card :
| Prep Time | 2 minutes |
| Cook Time | 5 minutes |
| Passive Time | 30 minutes |
| Servings |
people
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- 3/4 english cucumber
- 2 1/2 cup greek yogurt (or any other thick yogurt)
- 2 garlic cloves ..minced
- 2 tsp apple cider vinegar (or white vinegar)
- 1 tsp fresh lemon juice (optional)
- 1 1/2 Tbsp Dill leaves ..finely chopped
- 3/4 tsp salt (to tatse)
- 1/4 tsp black pepper powder (freshly ground..optional)
- 2 Tbsp Extra virgin olive oil (preferred)
Ingredients
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- Line a colander with muslin cloth/ tri-ply kitchen tissue and pour in yogurt .Place colander in another wider bowl. Keep it aside to remove excess water from yogurt for at least 30 minutes.
- Grate the cucumber very fine and squeeze out water by pressing between palms. (Don't throw the water...either drink the water or make a face mask 😉
- Later in a mixing bowl, mix strained yogurt, squeezed cucumber and rest of the ingredients and mix very well.
- Keep refrigerated till ready to use. serve with vegetable sticks/ chips/ pita bread/ pita chips etc.
- If you don't like sour taste, use either one of the lemon juice or vinegar. I personally like both together give a better taste in small quantities.
- Store in airtight container..Stays fresh upto one week in refrigerator.
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