Best ever Tzatziki Recipe

Tzatziki is so easy to make, and is pretty versatile - you can adjust the recipe based on the type of yogurt you have, and the fresh herbs available. This Greek tzatziki dip is made with vegetarian ingredients, but with a very plain soy or almond milk yogurt you have a vegan version.

Fresh chopped parsley is a necessity, but from that you can add dill, or mint, or chives. The parsley can be replaced with fresh coriander, entirely or half and half.

This is a 15 minute recipe, and you can serve the tzatziki right away, or store overnight in the refrigerator. It is best served within a day or two

Ingredients

1 1/2 cups full fat Greek yogurt

1/2 cup finely chopped cucumber

2 finely minced cloves of garlic

1/2 tsp salt, or to taste

1/4 cup chopped parsley

1 tbsp extra virgin  olive oil

Squeeze of fresh lemon juice - optional

Directions

Wash your cucumber - the best is a seedless English cucumber - this can be finely chopped, and peeling is not necessary.  If you are using a garden cucumber, peel, then core and remove the seeds before chopping. The garden cucumber is usually holding more water, so it should be sprinkled with a little salt and drained before proceeding.

In a bowl mix the yogurt, minced garlic, salt, and olive oil - then stir in the parsley and cucumber. This is when you can add other fresh herbs, or replace part of the parsley with dill or mint. Taste, and add black pepper and additional salt, to your preference.   For the best flavour, cover and refrigerate for 30 minutes or so, and the flavours will blend.  

A squeeze of fresh lemon before serving is optional. 

Tzatziki is a great accompaniment to burgers, grilled meats, and as a dip for a fresh vegetable platter.