This month the Cooking Light Virtual Supper club (ain't THAT a mouthful???) is heading to the Mediterranean courtesy of our fearless leader, Valerie. Long time readers of this blog know that I have a fondness for the nations that border the Mediterranean and have visited them MANY times. I also adore the cooking and the foods of this region feature widely in our diet.
My contribution to the menu was this classic Tzatziki - a condiment/appetizer that I've made many times before but I haven't really been thrilled with my previous efforts. In fact, I generally find that store bought versions have been preferable. This effort resulted in an amazing version of tzatziki that blew the store bought version out of the competition!
I made this on Sunday to go with some grilled lamb koftas (you'll see those tomorrow). It was amazing with the grilled meats . . . actually, it was amazing with many things because we have been using it as a dip for veggies, with bread, on sandwiches, with burgers . . . all good!
If you do not want a runny, boring, insipid dip (and who the heck wants that???????) you MUST use Greek Yoghurt and you MUST drain the cucumber - people forget how much water is in a cuke. I took it an additional steep and removed the seeds and watery flesh surrounding the seeds from the cucumber - it made it challenging to grate but resulted in a thick dip that packed a wallop of delicious flavour.
The dip is quick to make and you'll never go back to store bought again. Never!
1 cup grated seeded peeled cucumber
1/8 teaspoon salt
1 cup plain fat-free yogurt
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh dill
2 teaspoons fresh lemon juice
1/4 teaspoon salt
2 garlic cloves, minced
Place cucumber on several layers of paper towels; sprinkle with 1/8 teaspoon salt. Let stand 30 minutes.
Combine cucumber, yogurt, and remaining ingredients, stirring until well blended. Refrigerate at least 1 hour before serving.