Jetset Recipes: Authentic Greek Tzatziki

The other week a reader asked if I ever try to replicate dishes I’ve had from abroad. For those who don’t know, I’m a baking fiend and while desserts have my heart, I also have a passion for cooking. One of my favorite itinerary ideas is a cooking class but I also have fun recreating dishes at home. I asked my Instagram followers if there’s interest in me sharing my recipes and it was an overwhelming YES!

Today is my inaugural post of my Jetset Recipes – posts that show you how to recreate authentic and iconic dishes I’ve had during my travels. Whether you want the tastes from abroad without leaving home or hope to explore more global cuisines, these posts will bring the flavors from my adventures to you!

When we decided to honeymoon in Greece, my taste buds got super excited. As a lover of wine white, olives, and feta, I knew I would likely come back having happily gained a few pounds. The food did not disappoint but the one dish that I become absolutely addicted to was tzatziki. I think I rarely went a meal without ordering this tasty dip as a starter and pouted the few times I didn’t.

Tzatziki is a cucumber yogurt dip often served as an appetizer with pita or as a side to slather on falafels or gyros. It’s chockfull of garlic and has a delicious tang to it. I was lucky enough to take a cooking class in Santorini where the chef spilled a few off-the-recipe secrets to making the best tzatziki that I’m sharing today!

This dish is perfect for summer parties or get-togethers because it’s best prepared in advance and goes great with chips or veggies. Most the ingredients are ones you likely have on hand or can easily pick up for cheap at your local farmers market. You can also adjust the ingredients to fit your tastes, making it as garlicky and tangy as you’d like.

There’s always that one super-secret tip or trick that seems to take a recipe from pretty good to “OMG”. For this one, it’s all about the yogurt. You’ll want to pick up the thickest, full-fattiest yogurt you can possibly find. Yeah, I know, we love our fat-free yogurts here in America. But the stuff we used in Greece was literally 25% fat and it made a world of difference. The best I’ve been able to track down is the 5% Fage plain Greek yogurt from my local grocery store. DO NOT SKIP OUT ON THE FULL-FAT YOGURT, otherwise it won’t taste as authentic (or delicious).

The recipe is fairly simple and I had most items already on hand. In addition to the (full fat!) yogurt, you’ll need a cucumber, EVOO, white vinegar, garlic, a lime, ginger, salt, pepper, and dill and/or Ouzo (last two are optional). PS – I know my cucumber is bordering on NSFW/XXX, but that’s what they were selling at the farmers market! Don’t judge. I only used half the cucumber in my recipe given its, ahem, size.

If you want to kick up the authenticity, you can also add in a dash of Ouzo, a Greek anise liqueur. This will add a touch of sweetness to the dip. I personally omitted this ingredient since Ouzo isn’t easy to find in Wisconsin and I don’t like spending money on booze I wouldn’t drink. If you’re set on using it but can’t find it, there’s a French variation called Pernod you could use instead.

Step 0: Pour a glass of wine. Because, wine not? (my dad joke humor is on point)

The first thing you’ll want to do is get your cucumber draining. Excess water will cause your dip to split and you’ll want a nice, emulsified mix at the end. Grate your cucumber and generously salt it to help draw the water out. Set it your cucumber bits in a strainer in the sink while you prep the rest of the items.

For those of you who love garlic more than most things in life, three or so larger bulbs will be perfect. If you don’t want to ward off vampires, stick to just one or two but know that the garlicky taste mellows out the longer the dip sits.

I use a microplane to finely mince my garlic, plus the zest of one lime and a smaller knob of ginger. You can throw this all in a bowl (yay for one-dish recipes) and give it a small mix. Next, squeeze the juice of the lime into the bowl, along with a splash of white vinegar and plenty of good olive oil. You’ll want plenty of EVOO to give the dip its smoothness and richness.

Now, back to the cucumber. Give the strainer a shake and dump the cucumber pieces into a dish towel or cheesecloth. Give it a good squeeze to get as much water out as possible. Don’t freak when your towel turns green – it’ll come out in the wash. I don’t have a picture of this process because handling a camera while squeezing the life out of grated cucumber doesn’t mix.

Toss the cucumber into bowl along with your yogurt. With a spatula, fold the mixture together until it all comes together. I like to be gentle with this process since viciously stirring will mash more water from the cucumbers, causing your dip to separate. Once the olive oil disappears from the mix, you’re golden.

Taste and season with salt and pepper to your liking. If the sharp garlic and vinegar tastes take you by surprise, don’t worry! The flavors will develop and the raw garlicky taste will get milder as the dip sits. Cover the bowl and pop it into the fridge for at least two hours (or overnight if you want a less-intense dip).

Prior to serving, top with chopped fresh dill – this step is optional. It’s best to wait until serving since the dill flavor will overpower the other ingredients if it’s all mixed together. Serve chilled with pita chips or fresh veggies. You can also use it as a sauce to top your falafels, drizzle over salads, or slather on a Mediterranean-inspired sandwich. The dip gets better the longer it sits – just give it a swirl to reincorporate the ingredients – but is best eaten within four days.

If you’re looking for the perfect party dish that’s creamy and packed with flavor without being a pain to prepare, then this authentic tzatziki recipe is perfect for you! Be sure to pin this post for later – it’s sure to be a hit!

I'm curious - do you like these recipe posts? If so, comment below with a copycat global recipe you'd like to see! Maybe it's Colombian limonada de cocos or French croissants or Amsterdam apple cake...yum.

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