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Homemade Tzatziki

Do you ever buy tzatziki at Trader Joe’s?  TJ’s tzatziki used to be a staple in my house until my dear friend, Anne, suggested I make it from scratch. Homemade tzatziki is phenomenal as a dip, on meats and even in place of salad dressing.

It’s such a kid-friendly thing to make. Grating cucumbers (under my watchful eye) is one of my kid’s favorite things to do. Although I had to keep washing new cucumbers because half way through each he’d eat the rest instead of getting his fingers close to the grater. I guess that’s a good strategy?

Tzatziki is neither time consuming nor difficult to make if you take Anne’s hot tip of buying Greek yogurt instead of regular yogurt. This enables you to skip the step of straining the yogurt. Awesome!

Doesn’t that look good? Burp! Ok. I admit it. I could eat this entire bowl of tzatziki all by myself. So fresh, so good. Now for the recipe..

Homemade Tzatziki Recipe

Prep Time: 7 to 10 mins

1 6 oz container nonfat Greek yogurt
2 small skin on Persian cucumbers (or hothouse, spit in half seeds removed)
1/2 teaspoon minced garlic (or more if you like things garlicky!)
juice of 1 small lemon
1 teaspoon olive oil
kosher salt & fresh ground pepper

Grate the cucumber and toss it with a pinch of salt. Place it in a sieve and push down on it gently to drain. Let drain while you prepare the rest of the ingredients. In a small bowl mix together the yogurt, garlic, lemon, olive oil and salt and pepper to taste. Pat the cucumbers dry with a paper towel and mix them in. Serve immediately, or let sit in the fridge overnight to let flavors continue to combine.

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