Sunday, June 19, 2016
A thick and creamy tzatziki that's loaded with feta cheese! It's perfect used as a dip, stuffed into a pita sandwich, or drizzled over grilled chicken.
This is the last recipe from my recent all-things-Greek week, which included this amazing charred eggplant with chermoula and these easy grilled lamb kufta kebabs. This feta sauce was the perfect addition - it can (and probably should!) be made in advance so you can enjoy it over the span of several days. We used it as a dip (with grilled pita bread) and, later in the week, drizzled it over pita pockets stuffed with leftover meatballs.
The key to thick and creamy tzatziki sauce is really squeezing out as much liquid as possible from the cucumber. I use a cheesecloth, like what I use to make cheese, but any clean towel would work. After that step, this sauce is super easy; you don't even need to pull out a food processor - just a bowl!
This tastes better the next day - feel free to whip is up a day or two in advance and really let those flavors come out!
Greek Feta Tzatziki
1 medium cucumber, grated
1 cup plain Greek yogurt
2 cloves garlic, minced
1/4 cup crumbled feta cheese, plus more for topping
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon oregano
salt and pepper, to taste
Place the grated cucumber in a clean towel and squeeze over the sink to remove as much liquid as possible. Repeat with a new towel if needed. Once dry as possible, place the cucumber in a mixing bowl and add the remaining ingredients. Gently stir until well combined. Taste and adjust seasonings as needed.
Refrigerate until ready to use. Top with additional feta just before serving.