Tzatziki (Greek Cucumber Dip) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe was created for the Greece themed cooking day while I was teaching the 2013 Cuisine Around the World Cooking Elective for 3rd-5th graders at the Village Charter school. Cook time is chilling time. Ingredients:
2 large cucumbers, peeled and cut into 2-inch chunks |
2 cups greek yogurt |
1 garlic clove, minced |
2 tablespoons fresh mint leaves, finely chopped |
1/4 teaspoon sea salt |
1/4 teaspoon paprika |
fresh ground black pepper (to taste) |
Directions:
1. Put the cucumber chunks into blender or food processor and pulse a few times.
2. Put into a strainer and push out as much liquid as possible.
3. In medium bowl, stir together strained cucumber, yogurt, garlic, mint, sea salt, paprika and black pepper.
4. Refrigerate 30 minutes, or until ready to use.
5. Serve with pita chips, on gyros, or over a simple tomato and kalamata olive salad.
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