In the dog days of summer, there is nothing more excruciating than laboring over a fiery stove or sticking your hands (& face) into a 375 degree oven. So in an effort to stay cool, I self-imposed a “No-Cook, No-Bake” challenge. Meaning out of the 3-4 creations coming out my experimental kitchen every weekend, one dish CANNOT be the product of the stove or oven. This weekend, I was inspired by my recent travels to the heavenly Greek Islands (separate blog post to follow on the local eats and feasts!), so I decided to make a refreshing Tzatziki to remember my blissful days under the Grecian Sun.
A few simple ingredients + a little labor of love, and Voila! A super-addicting dip that will be sure to be a crowd-pleaser at any summer gathering. As a plus, it also received my Greek friend’s “authentic stamp of approval”. So without further ado:
Tricks of the Trade:
- 32 oz of Greek Yogurt (I used Chobani – my fave brand)
- 2-3 large or 4-5 medium cucumbers, grated
- 1 handful of fresh dill leaves, chopped
- 1/2 cup low fat sour cream
- Juice of 1 lemon
- 2-3 cloves of garlic, minced finely
- 1 Tbsp Red Pepper Flakes
- 1 Tsp Cayenne Pepper
- Salt & Pepper (to taste)
The Magic Potion:
- Strain the yogurt in a cheesecloth (or sturdy paper towels) over a big bowl to let liquid drain for about 30 min to 1 hour in the fridge (I’ve skipped this step before and it still turns out fine, but just make sure you have a very thick yogurt to begin with)
- Strain the grated cucumbers in a cheesecloth by squeezing out all the liquid. Do this until most of the liquid is drained from the cucumbers
- Mix the yogurt and cucumber together. Add in the dill, sour cream, lemon juice, garlic, red pepper flakes, cayenne pepper, salt & pepper and mix well.
- Let sit in the refrigerator for 1-2 hours (1 hour MINIMUM) for flavors to develop. This is the most critical step, but given the short prep time and the amazing flavorful results, it will be worth the wait!