The secret to our version of this rich, creamy Greek spread is adding lots of crumbled feta. A stand mixer helps soften and disperse the feta, but if you don’t have a mixer, you can whisk this together by hand.
1/2 cup (about 3 ounces) crumbled feta cheese, at room temperature
2 cups plain Greek yogurt
2 tbsp chopped fresh dill
1 teaspoon dried mint
1/4 teaspoon minced garlic
2 teaspoons lemon juice
Garnish with olives and/or fresh dill sprigs
- Peel the cucumber, slice it in half lengthwise and use the tip of a spoon to scoop out the seeds. Discard the seeds. Shred the cucumber on the large holes of a box grater. Spread the shredded cucumber on a clean kitchen towel, sprinkle with salt, and let sit for 10 minutes. Roll up the towel and squeeze over the sink to remove as much moisture from the cucumber as you can. You should be left with about 1/2 cup cucumber pulp. Set aside.
- Put the feta in the bowl of a mixer and mix on low speed until smooth. Add the yogurt, dill, mint, and garlic, and mix on low speed until just combined. Use a rubber spatula to stir in the grated cucumber. Cover and refrigerate for 2 hours (or up to 3 days), so the flavors will blend and develop.
- Taste the mixture. Depending on the tanginess of your ingredients and the saltiness of your feta, you may not need to make any adjustments. If you think it needs a little more zip, add salt and lemon juice, to taste.
Serve with sliced cucumbers, baby carrots, and pita wedges or pita chips, for dipping. It’s also great as a dressing on our Kefta Kebabs.
TRY IT WITH
For an extra-rich version, use 1 cup Greek Yogurt and 1 cup sour cream. For an even creamer, smoother version, use goat cheese instead of feta.
To make a quick summer tomato salad, slice up a bunch of tomatoes, drizzle Tzatziki over them and sprinkle some thinly sliced red onions and black olives on top.