Sobre esta receta

Un dip fresco, cremoso y refrescante de yogur griego cargado de pepino crujiente, ajo fragante, eneldo fresco y un brillante toque de limón. Este tzatziki clásico es espeso, ácido e increíblemente versátil — perfecto como dip para pita y verduras, salsa para carnes a la parrilla, o para untar en wraps y sándwiches. La clave es drenar bien el pepino para que tu tzatziki se mantenga espeso y nunca acuoso.

Instrucciones

1. 1

   Grate the cucumber on the large holes of a grater. Transfer it to a clean kitchen towel or several layers of cheesecloth, wrap it up, and squeeze firmly over the sink until most of the moisture is expelled. You should end up with about 3/4 cup of tightly packed grated cucumber. This step is critical — skipping it will make your tzatziki watery.

2. 2

   In a medium mixing bowl, combine the Greek yogurt, drained cucumber, minced garlic, chopped dill, lemon juice, and olive oil. Stir everything together until well combined.

3. 3

   Season with kosher salt and black pepper. Taste and adjust — add more lemon juice for brightness, more garlic for punch, or more dill for herbiness.

4. 4

   Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes before serving.

5. 5

   To serve, spoon the tzatziki into a shallow bowl. Use the back of a wooden spoon to swirl a well in the center, drizzle with a generous pour of extra virgin olive oil, and garnish with a sprig of fresh dill or a pinch of paprika if desired. Serve chilled.