Though this dip is suitable for any Weather they especially are quite soothing for Summer. We haven’t started spring yet but where I live the past couple of days the weather is quite warm around 75 F and my excitement and longing for upcoming warm weather have hitched a new level. I had to quench my excitement and had to make something that reminded me of Summer and this cucumber yogurt dip did it. The soothing cucumber and the creamy yogurt along with slight tart taste from vinegar with the balance of olive oil makes this recipe a wonderful side for any dish like pita, flat bread or just as is. I used them to top the mini burger buns with left over dabeli masala and the wonderful balance of many different flavors in each bite were dancing and swirling in perfect rhythm that I felt I was transferred just out of the world.
Tzatziki [Cucumber Yogurt Dip]
- Cucumber — 1 medium (English cucumber preferred but I used the Indian cucumbers)
- Fage or Thick Greek Yogurt (non-fat) — 1 cup
- Olive Oil — 1/6 cup
- Red Wine Vinegar — 1/2 Tbsp
- Garlic — 2 small pods (mashed to paste)
- Fresh Mint Leaves — 1/2 Tbsp (finely minced)
- Salt — to taste
- Peel and grate cucumbers with the large grater. Squeeze excess water from cucumber and add them to a separate bowl. Add Fage or any other super thick Greek yogurt to the cucumbers.
- Add rest of the ingredients (olive oil, red wine vinegar, garlic, mint leaves, and salt). Mix well. Cover the bowl and refrigerate for at least 2 to 3 hours for the flavors to blend with the yogurt.
- Serve with your choice of pita bread or other flat breads. Alternatively they can also be substituted for mayo in sandwiches. For added variation instead of grating the cucumbers cut them to small cubes if you prefer a crunchy dip. Enjoy!