Greek food is without a doubt one of my favorite cuisines. Even though I have yet to visit the Greek islands, something about the cuisine transports me to a sun-drenched table in a tiny cafe with whitewashed walls overlooking a deep blue sea. One of my girlfriends recently visited Santorini and sent me photos that look just like the postcards, so I’m pretty confident that the reality will live up to my fantasies one day. In the meantime, I’ll keep enjoying the cuisine from home. A Greek Mezze Platter is one of my go-to ways to entertain in the summer. And my favorite thing on any Greek platter (or menu, for that matter), is cool, refreshing Tzatziki. Creamy without feeling heavy, it is an ideal summertime dip that is perfect with soft pita or crunchy veggies.
And while it’s probably easy to buy Tzatziki from the store, I haven’t found any that rival this really simple recipe. Especially in the summer when the fresh herbs and cucumbers are growing right outside my door, there is no excuse to buy it from a store. It’s the fresh herbs and cucumbers that make this dip taste and feel so refreshing and clean. I serve this all the time when my girlfriends come over to lounge by the pool, almost always with a chilled bottle of Prosecco or Vinho Verde.
I have used nonfat Greek yogurt for this dip – it works and it’s guilt-free. Nonfat Greek yogurt isn’t like nonfat sour cream, which is total barf. I actually really enjoy nonfat Greek yogurt because somehow I’m still able to trick my brain into thinking I’m eating something fattening. But some people prefer a richer flavor, and if you ordered Tzatziki in a restaurant they would never serve it with nonfat yogurt. It’s really up to you. I’m not saying that nonfat is what you should use, I’m just saying it works if you’re watching your waistline.
Just whip up this Tzatziki and maybe some Lemony Hummus with Crispy Chickpeas and include them in a big Greek Mezze Platter with lots of olives, feta, veggies and pita bread. It’s easy entertaining. And summers should be easy, just like I imagine them to be in the Greek islands. Enjoy!
- 1 pint (16oz.) Greek yogurt
- 1 cucumber, peeled, seeded and finely diced
- 1/2 cup sour cream
- 1 Tbsp. kosher salt
- 1 Tbsp. white wine vinegar
- 2 Tbsp. lemon juice
- 1 Tbsp. olive oil
- 2 cloves garlic, minced
- 2 tsp. fresh dill, minced
Fold all ingredients together in a bowl. Store in an airtight container in the refrigerator.