Tzatziki is absolutely one of my favouite dips. If you are allergic to dairy or following a paleo or vegan diet this dip is also for you! I learned many years ago from a Swedish friend, yep Swedish, not Greek that incorporating sour cream into the dip is key to getting the perfect taste and texture. I love Greek food more than almost any other cuisine. I have loved it from childhood and always wished I were Greek. This dip can be used to top any Greek inspired dish. I even have used it on top of tacos! Use it as a quick dip for vegetables, tortilla chips or crackers. It will keep well in an airtight glass container in the refrigerator for up to 3 days. One of the keys to good tzatziki is to get as much liquid out of the cucumber as possible. I recommend using a nut milk bag for this. Ellie's Best makes the best I've ever used (Use code: rocksanddirt for 10% off your order). Active preparation time is only about 10-15 minutes, however if you include the time required to drain the moisture out of the cucumber it will be about 30 minutes. I recommend using English or Persian cucumbers in this, because they are essentially seedless, mild and their skins are so thin so they don't require peeling.
Place grated cucumber in a nut milk bag or in doubled cheesecloth, sprinkle with a little sea salt and place over a bowl to drain as much as liquid as possible. Allow it to sit at least 20 minutes and then squeeze the liquid out of the cucumber. You can expect a lot of moisture to come out. Get as much liquid out as possible as it is key to the success of the tzatziki.
Add the cucumber and the rest of the ingredients to a medium bowl and whisk. Add extra sea salt to taste if needed.
Serving Size 3 tbsp