I love gyros. Love gyros, love gyros, love them. Did I mention I loved them? Since moving from the East coast to the West coast, I haven’t had a truly great gyro. My favorite ones used to be at the Farragut West station in Washington DC, some 20 years ago. And then when I went to college in Boston, where I found Steve’s Greek Cuisine. Their gyro was only okay, but the tzatziki was awesome!
I would go and buy some tzatziki to take back to the dorm over and over again. And when I knew I was going to move, my then boyfriend found out what the base ingredients were in the dip. Twenty years ago, greek yogurt was not common and I had to make my own using either cheesecloth or a specialized yogurt strainer which took forever. But now, greek yogurt is everywhere and the tzatziki is even easier to make!
I used an English cucumber for this so I didn’t need to peel it, as the skin is thin. If you want to use a normal cucumber, I’d recommend peeling it and seeding it.
Recipe: Tzatziki Dip
Summary: A garlicky, cucumber yogurt dip, excellent with pita bread or gyros
- 1 16oz container of Greek Yogurt
- 1 large garlic clove, or 2 medium cloves, to taste
- 1/2 english cucumber, seeded if necessary, should make 1 cup finely diced
- 1 Tablespoon fresh dill, minced
- 1 Tablespoon fresh parsley, finely minced
- 1 Tablespoon red wine vinegar
- 1 Tablespoon extra virgin olive oil
- 3/4 teaspoon salt
- Ground pepper to taste
- Peel garlic and use garlic press to smash the garlic. Further mince it if desired.
- Add all the ingredients together and mix well.
- Let sit in the refrigerator for at least an hour to let the flavors meld together.
- Serve cold with mediterranean bread or pita bread.
- Works lovely on a gyro, much better than some of the sauces offered at some restaurants.
Preparation time: 5 minute(s)
Culinary tradition: Greek