Cucumber Yogurt Dip (Tzatziki) from Michael Psilakis' New Cookbook

June 16, 2017


Makes 5 ½ cups 

This recipe yields far more than you'll  need to make any one dish, which is the point. If you have it on hand, it will take you less than 30  minutes to make most of the other dishes in this chapter. It's a dip  for vegetables and pita, a flavor-packed sauce for sushi (yes, it's easier to make than you think and it doesn't have to be perfectly executed to taste amazing).

3 cloves garlic, peeled or garlic confit 
1/2 cup  white  vinegar or white  wine vinegar 
4 cups Greek yogurt 
1 large English cucumber, ends trimmed, peeled, and halved lengthwise, seeds discarded and flesh cut  into 1/4-inch  dice 
3 tablespoons loosely packed chopped fresh dill 
2 teaspoons kosher salt 
1/4 teaspoon fresh  ground  black  pepper 

Combine garlic and vinegar in a blender and puree untiI smooth. Combine the yogurt and garlicky vinegar in a bowl.  Using a whisk, gently work the liquid into the yogurt until it is fully incorporated. 

Fold in the cucumbers, dill, salt, and pepper.  Transfer to a container with a tight­fitting lid. The dip will keep for up to 1 week in the refrigerator. 

NOTE: Be sure to remove all of the seeds from the cucumber; they release water making the dip too loose. If raw garlic is too assertive for you, use the tamer, sweeter Garlic Confit. I love the almost obnoxiously acidic flavor of white vinegar here, but you can tone it down by using white wine vinegar instead.

Recipe from Live to Eat: Cooking the Mediterranean Way by Michael Psilakis

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