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Handmade white pottery bowl holds tzatziki, a garlic cucumber yogurt dip with fresh herbs. Fresh parsley is sprinkled over the top with a crescent moon shaped drizzle of avocado oil over the creamy dip. Background is a woven blue and black lined tapestry fabric, a sprig of blooming lambs ear flowers, and a small bowl with diced tomato cucumber salad.

Tzatziki

Tangy garlic cucumber dip for serving with pitas and falafels, a favorite of the Night Elves of Dolanaar.
5 from 2 votes
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Course Appetizer

Special Equipment

  • Vegetable peeler
  • Fine mesh sieve or something similar

Ingredients
  

  • ½ of a large cucumber - peeled (or 1 whole small cucumber, peeled)
  • 1 ½ cups plain full fat Greek yogurt
  • 2 medium garlic cloves - finely minced
  • 2 Tbsp oil (olive, avocado, etc.)
  • 1 Tbsp white vinegar
  • ½ tsp table salt
  • 1 Tbsp minced fresh dill or parsley

Instructions
 

  • Grate the cucumber and drain through a fine mesh sieve or in cheesecloth overnight in the fridge.
  • Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl. Cover and refrigerate overnight.
  • AFTER RESTING, gently squeeze the remaining liquid out of the cucumber.
  • Add the cucumber and fresh herbs to the yogurt mixture and stir to combine.
  • Sprinkle extra herbs and a drizzle of oil over the top just before serving. Serve chilled with pita bread or veggies for dipping, or spread inside a pita pocket to serve with falafels.

Notes

The leftover cucumber juice can be used for refreshing spa water or cocktails!
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