Tzatziki - a Classic Meze Dip

Yesterday I posted this fun picture...

Squeezing Cucumbers in Cheese Cloth

Cucumber holds a ton of water. When you make Tzatziki (the subject of today's post) you need to extract as much extra liquid as possible from the cucumber; the best way is to pile it into cheese cloth and SQUEEZE, thus achieving this when done...

Tzatziki is a classic Meze condiment. I'm going to be doing several recipes that love it.

To see the step-by-step method for Tzatziki JUMP...

This is so simple to make. First assemble your prepped ingredients - sorry I didn't measure exactly but I've given a rough guess - adjust yours according to taste.

• I large container Greek Yogurt - Greek yogurt is much thicker than traditional styles. I used to have to strain my yogurt in cheese cloth as well as the cucumbers... now with so many stores carrying Greek style, straining is no longer necessary
• 3 Peeled and shredded Cucumbers
• 3 tablespoons Minced Parsley
• 1 Garlic clove
• 3 tablespoons Lemon Juice
• 2 tablespoons Minced Mint
• 1/8 cup Olive Oil

And here we go!

Once the cucumber has been squeezed of as much excess moisture as possible, simply add it to the bowl with yogurt...

Adding Cucumber to Yogurt

Next add the minced parsley...

Parsley added

Then add one pressed garlic clove...

Adding Garlic

Then pour in some lemon juice...

Adding lemon juice

Throw in the minced mint...

Adding Mint

All ready to mix...

Ready to mix

Finally add some olive oil... I used the White Swan unfiltered, organic, extra virgin, first cold pressed - YES...

White Swan Olive Oil

I love unfiltered olive oil. It's creamier, has a cloudy appearance and because it hasn't been filtered retains more anti oxidants. So, once all mixed together you have Tzatziki.

Hope you enjoy this delicious and ESSENTIAL Meze companion...

Tzatziki!

STAY-TUNED for more Meze dishes that love Tzatziki. In the meantime, get yourself some pita, make a batch of Tzatziki and use it as a yummy dip.