Tzatziki

I've been trying to branch out lately and try new things. I'm a little afraid of greek food. Not entirely sure why, I just feel like Greek and I don't mesh. But Brian loves greek food so I thought I'd give something a try. I chose chicken gyros. They seemed relatively safe. They actually turned out really yummy and have given me the confidence to maybe try some more greek food in the future. But my favorite part of the gyro experience was the homemade Tzatziki that I made along with them. We had quite a bit leftover from our dinner so I bought some pita chips to dip and have been snacking on this all week. The garlic gives it a little kick, but it is so cool and refreshing. I'll probably be whipping some more up this summer when it is %100 humidity and 100 degrees. 

Tzatziki

Source: Tide and Thyme

Ingredients:

1 (32 oz.) container of plain yogurt (preferably NOT fat-free)

2 regular cucumbers, peeled & seeded

3 cloves garlic, crushed (I usually use a microplane for this)
2 teaspoon red wine vinegar
1 teaspoon  fresh lemon juice
1/2 teaspoon dried dill
salt and a little pepper
drizzle of extra virgin olive oil

Instructions:

Strain yogurt using a cheesecloth over a bowl (if you don’t have that, a strainer lined with a coffee filter will work) for several hours or overnight to get out as much moisture as possible.

Shred or grate the cucumbers, place them in a clean kitchen towel, and then squeeze to get rid of as much excess moisture as possible.

Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice. Salt and pepper to taste. It’s best to refrigerate for at least 30 minutes before serving, so flavors can meld.

Drizzle a little olive oil over the top before serving.