Tzatziki
The story behind this recipe is that my husband used to frequent a Greek restaurant called Mykonos in downtown Wiesbaden. He would order dark bread and tzatziki as an appetizer. It was difficult to find a recipe that was close to the flavor and quality, and this is the best he has found to date. I tweaked this recipe to add lemon juice, sea salt, and mint (optional). I believe it made it even better. Of course, I added a bit of pepper too. The changes even made Chelsea a Tzatziki fan (which was a change).
ingredients
- 1Each —Cucumber, sliced (skin on)
- 2Cups —Plain Greek yogurt
- 2Cloves —Garlic, minced
- 1Each —Small onion, finely chopped
- 1Tablespoon —Olive oil
- 1Tablespoon —White vinegar
- 1Tablespoon —Fresh dill or 1 teaspoon dried dill
- 1Tablespoon —Lemon juice
- 1/4Teaspoon —Sea salt
- 1Tablespoon —Fresh mint, chopped (optional we don't use it)
instructions
Peel the cucumber, quarter lengthwise, and remove the seeds.
Grate the cucumber and squeeze to remove excess moisture.
In a small bowl, combine all ingredients.
Cover and refrigerate at least 24 hours.
Serve cold with chips, rye bread, crackers, or raw vegetables. Great on Gyros.
