The differences between this rather creamy sauce and other versions make it a standout. Dill is not used. The cucumber is finely diced, and as much moisture as possible is extracted before it is added to Greek yogurt.
Serve with grilled meats.
Make Ahead: If you wish to make this a day in advance, use the lesser amount of garlic. Taste just before serving and add garlic if needed. The tzatziki can be refrigerated for up to 2 days.
Servings: 3 cups
- 17.6 ounces (1 large container) Greek-style yogurt, preferably Fage brand
- 1 to 2 teaspoons finely minced garlic
- One 6-inch cucumber, peeled, seeded and cut into small dice, then squeezed in a few layers of paper towels to extract as much moisture as possible
- 1 tablespoon good-quality red wine vinegar
- 1/2 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil, preferably Greek
Combine the yogurt, garlic (to taste; see headnote), cucumber, vinegar, salt and oil in a medium bowl, stirring to incorporate.
Serve right away, or cover and refrigerate for up to 2 days.
From Demetri Tsipianitis of Rockville.
Tested by Bonnie S. Benwick.
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