Homemade Greek Tzatziki Cucumber Dip Recipe2020-10-29
- Yield: 6
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 5m
- Ready In: 15m
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This information is per serving.
Homemade Greek tzatziki cucumber dip recipe. This is very popular classic Greek dip, vegetarian-friendly recipe. You can use it with warm pita or pita bread. Also great dipping sauce for chicken souvlaki. Try a little different version of this delicious Greek dip:
Roasted Red Pepper Tzatziki Dip Recipe
makes 2 cups (500 ml)
Ingredients: 2 red bell pepper, seeded, roasted and quartered, 1 large English cucumber, seeded and chunked, 6 green onions, white part only, chunked, 1/2 cup (125 ml) plain Greek-style yogurt, 2 cloves garlic, peeled and coarsely chopped, 1/2 teaspoon ground cumin, salt and freshly ground black pepper, to taste
Instructions: In a food processor fitted with metal blade, combine roasted red bell peppers, chunked cucumber and green onions, yogurt, chopped garlic, and cumin. Process until the smooth paste. Season to taste with salt and black pepper. Stir well.
Transfer the red pepper mixture to a serving bowl. Cover and refrigerate until chilled. serve with boiled or grilled shrimp or chicken kabobs.
You may also like this one:
Feta and Yogurt Dip Recipe
This tasty dip great with warm pita, crackers or crudites.
makes 1 cup (250 ml)
Ingredients: 1 cup (250 g) crumbled feta, 1 cup (250 ml) plain Greek-style yogurt, 1/2 cup each: fresh dill fronds, snipped chives, freshly ground black pepper, to taste, extra virgin olive oil
Instructions: In a food processor fitted with metal blade, combine crumbled feta cheese, greek yogurt, dill, and chives. Process until smooth. Season to taste with black pepper and stir well. Transfer feta mixture to a serving bowl. Drizzle with extra virgin olive oil. Serve this dip with a small bowl of olives on the side.
Homemade Greek Tzatziki Cucumber Dip Recipe
- 2 cups (500 ml) plain Greek-style yogurt
- 1 cucumber, peeled, seeded, and chunked
- 1/2 cup loosely packed Italian flat-leaf parsley leaves
- 2 cloves garlic, peeled and coarsely chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon salt
- chopped fresh dill
In a food processor fitted with metal blade, combine Greek yogurt, chunked cucumber, parsley, garlic, extra virgin olive oil, and lemon juice. Process until smooth.
Season tzatziki dip with salt. Stir well.
Transfer tzatziki dip to a serving bowl. Cover with plastic wrap and refrigerate until chilled.