Feta Tzatziki Dip | Tasty dip recipe that's perfect for entertaining! (2024)

FAQs

How do Greek people eat tzatziki? ›

Greeks usually eat tzatziki with bread, it is also used for the famous souvlaki wrapped in a pita and ofcourse in gyros. Almost all Greeks love dipping bread and Greek fries in tzatziki that is served at every traditional restaurant.

You'll love how easy and versatile this Greek sauce is, you can serve it with some pita chips and fresh veggies or use it over your gyros, kebabs, with fish, or to dip your fries, or to jazz up some mean dinner bowls!

Tzatziki is a salted yogurt and cucumber dip that's made of strained yogurt, shredded cucumber, olive oil, garlic, lemon juice, salt, and herbs. Authentic Greek tzatziki is most often made with sheep or goat yogurt, but my tzatziki recipe calls for regular full-fat Greek yogurt.

You can thicken it by placing a piece of cheesecloth over the top of a wide mouthed jar and holding it in place with some rubber bands. Fill the cheesecloth with your sauce, cover it with plastic wrap and refrigerate overnight. The excess water will drain out and the sauce will be thicker.

More than any other nation in the Ottoman Empire, the Greeks enjoyed this dish immensely. However, they also experimented with this classic cucumber and yogurt dip until its Indian roots were almost invisible. Tzatziki (derived from the Turkish word cacık) was born.

Serve with a variety of vegetables like: fresh green beans (lightly steamed), green, red, or yellow bell peppers, carrots, celery, zucchini, yellow squash, tomatoes, cucumbers, radishes, broccoli, and cauliflower.

Tzatziki will last about four days in the fridge before it starts to go bad. While you can freeze it, it will change a bit in regards to texture and consistency when it comes time to thawing it out.

Tzatziki sauce should be kept in a sealed container and stored in the refrigerator when you're not using it. As long as it's stored properly, you can expect homemade tzatziki to last about three to four days. This will depend on how fresh the yogurt was when you made the sauce.

If you use traditional plain yogurt, your tzatziki sauce will be too runny. Can I use nonfat Greek yogurt? Yes, you may use either Greek whole-milk yogurt, low-fat or non-fat yogurt in this tzatziki sauce recipe and all will produce excellently thick, creamy results.

Tzatziki is made of strained yogurt (usually from sheep or goat milk) mixed with cucumbers, garlic, salt, olive oil, red wine vinegar, and dill or mint or parsley.

Does tzatziki contain onion? ›

Tzatziki is a yogurt salad typically made with cucumbers, onions and garlic. At least, these are what I consider to be the essential ingredients.

How Long will Tzatziki Sauce Last in the Fridge? This sauce will stay fresh and delicious for up to four days when refrigerated in an air-tight container.

Peel the cucumbers, cut them into three or four parts, and then use an apple corer to remove the seed section in the middle. Shred the cucumbers. With the flat side on the cucumber chunk on a large grater, roughly grate the cucumber. The chunks do not need to be too small.

Chives gives the sauce an extra kick of flavor that may be missing by omitting the pungent garlic from the recipe. Plus, I just love chives! Of course, the main ingredients which give tzatziki sauce it's distinctive flavor are cucumber and a combination of mint and dill.

Conclusion. Tzatziki is not only a tasty, multi-use sauce, it's also a smart food pick. Its blend of yogurt, cucumber, olive oil, garlic, lemon, and herbs delivers key nutrients, which are proposed to support heart health, gut health, and may even lower diabetes risk.

They have lain amorously as dressing on salads, chicken or beef dishes, as well as béchamel sauce. They have seasoned salty pies, while their offspring, made with garlic and cucumber, is famous worldwide as tzatziki. In some areas of Greece, yoghurt is served for fresh summer soups.

In Greece, this strained yogurt is called straggisto, and is often used to make dips (think tzatziki), to spread on flat bread eaten with olives, pickles, olive oil, usually veggies (we usually go with onions, cucumbers, and tomatoes), and often with cheese (doesn't get betta than feta!).

Lunch is the biggest meal of the day and served around 2 pm, always with salad and bread on the table. Dinner is leftovers from lunch or a light meal of cheese, bread, olives, or fruit. This is how I grew up eating with my aunts and dad in Greece and how they eat to this day.

In Greece, it is customarily served in an oiled, lightly grilled piece of pita, rolled up with sliced tomatoes, chopped onions, lettuce, and fried potatoes, sometimes topped with tzatziki, or, sometimes in northern Greece, ketchup or mustard.