Tzatziki (Cucumber Yogurt Dip)

Name: Tzatziki (Cucumber Yogurt Dip)
Total time: PT0D0H0M
Yield: makes 2 cups
Ingredients: 1 ⁄ 2 large English cucumber, peeled; 1 tbsp. kosher salt, plus more to taste; 2 cups plain full-fat Greek yogurt; 3 tbsp. finely chopped dill; 2 tbsp. finely chopped mint; 1 tbsp. fresh lemon juice; 2 cloves garlic, mashed into a paste; 1 small shallot, finely chopped; Freshly ground black pepper, to taste; 2 tbsp. olive oil; Paprika, for garnish

Serves
makes 2 cups

PHOTOGRAPHY BY ANDRÉ BARANOWSKI

Grated cucumber marries with chopped herbs and aromatics in this iconic Greek yogurt condiment, great as a dip or served alongside meat or vegetables. This recipe first appeared in our March 2014 issue with the story Milk's Finest Hour.

Ingredients

¹⁄₂ large English cucumber, peeled
1 tbsp. kosher salt, plus more to taste
2 cups plain full-fat Greek yogurt
3 tbsp. finely chopped dill
2 tbsp. finely chopped mint
1 tbsp. fresh lemon juice
2 cloves garlic, mashed into a paste
1 small shallot, finely chopped
Freshly ground black pepper, to taste
2 tbsp. olive oil
Paprika, for garnish

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Instructions

Step 1

Grate cucumber using the large holes of a box grater; transfer to a fine-mesh strainer set over a bowl. Toss cucumber with 1 tbsp. salt; let sit 10 minutes. Squeeze excess water from cucumber and transfer to a bowl. Stir in yogurt, dill, mint, lemon juice, garlic paste, shallot, salt, and pepper; drizzle with oil and sprinkle with paprika to garnish.Grated cucumber marries with chopped herbs and aromatics in this iconic Greek yogurt condiment.