Feta Tzatziki
- PREP 30min
- TOTAL 30min
We love this thick, creamy yogurt sauce with fresh cucumber, lemon, dill, and feta cheese. It’s brightly flavored and perfect for serving with veggies, pita chips, grilled meats, and even sandwiches. There are two options for the yogurt. The easiest is to use Greek yogurt. However, you can also use strained plain yogurt. To strain yogurt, place it in a fine mesh strainer lined with cheesecloth or paper towels and rest it over a bowl. Place the yogurt into the refrigerator for 3 to 4 hours to drain. Then, discard the liquid.
You Will Need
1 hothouse cucumber, also called English cucumber
2 (7oz) containers Greek yogurt, we use Fage
2 tablespoons fresh lemon juice
1 garlic clove, finely minced (about 1 ½ teaspoons)
1 tablespoon finely chopped fresh dill
2 teaspoons apple cider vinegar or substitute white wine vinegar
2 ounces feta cheese, crumbled
1 teaspoon salt plus more to taste
Directions
Cut the cucumber in half lengthwise. Use a spoon to scrape out the seeds, then discard them. Grate the cucumber. Scatter the grated cucumber over a clean dishcloth (or paper towels). Sprinkle with 1/4 teaspoon of salt. Let sit for at least 10 minutes. Then, gather up the corners of the dishcloth and squeeze as much liquid from the grated cucumber as possible. Discard the liquid.
In a medium bowl, combine the squeezed cucumber with yogurt, lemon juice, garlic, dill, apple cider vinegar, and feta cheese.
Season with 1/2 teaspoon of salt, then taste and adjust as necessary with more salt.
Serve now, or if you can spare the time, cover the dip with plastic wrap and refrigerate for 2 to 4 hours to develop flavor.
Adam and Joanne's Tips
- The nutrition facts provided below are estimates.