Learn how to make tzatziki, a yogurt-based dip with cucumbers, garlic, lemon, and dill. Serve it as a dip or add it to sandwiches.
Trader Joe’s was the inspiration for this recipe. I don’t shop at Trader Joe’s on a regular basis, but when I do, I pick up some of their Tzatziki Creamy Garlic Cucumber Dip. Charles LOVES it. The tub usually disappears within 48 hours.
Last time I went to Trader Joe’s I went to buy the dip and learned that it has been “archived” – Trader Joe’s polite term for discontinued. This meant that I needed to figure out how to make the dip myself. Luckily the product information was still online and some quick research revealed that the dip is a traditional tzatziki recipe with one sneaky secret ingredient: sour cream. I got to work.
While tzatziki is simple and easy to make, there are some nuances in how people prepare it, mostly in regards to cucumber. Some people shred it and squeeze out the water. That’s not what Trader Joe’s does, instead, their tzatziki has thin slices of cucumber. I like the chunkier texture it gives the dip.
I found mini cucumbers at my grocery store and used a mandolin to thinly slice 2 cups of cucumber. I laid it out on a paper towel for 20 minutes to let some of the excess moisture evaporate. My one criticism of the Trader Joe’s tzatziki is that it is too thin.
This technique worked perfectly. I think that the mini cucumbers (they were about 8 inches long) contained less water than larger cucumbers and letting them sit out
With the cucumbers ready, I just needed to mix all the ingredients together. I do think that tzatziki tastes best after sitting in the fridge. This lets the flavors marry together and gives the garlic time to mellow out. For best results, prepare it in advance and let it sit in the fridge for at least an hour.
How to Make Tzatziki:
- 2 cups of thinly sliced Mini Cucumbers (4 mini Cucumbers)
- 2 cups Whole Plain Greek Yogurt
- 1/4 cup Reduced Fat Sour Cream
- 1/4 cup Lemon Juice
- 1/2 teaspoon Lemon Zest
- 2 tablespoons Olive Oil
- 1 tablespoon Dill
- 1 clove of Garlic, run through a garlic press
- 1/4 teaspoon Salt
- Use a madoline, or a sharp knife to cut the cucumber into very thin slices.
- Lay the slices of cucumber out on a paper towel and let them dry out for 20 minutes.
- Meanwhile. Combine all of the other ingredients in a mixing bowl.
- After the cucumbers have dried out for 20 minutes, stir them into the yogurt mixture.
- Keep the tzatziki refridgerated until serving. It tastes best after resting for at least an hour.
You can use normal sized cucumbers, but they might have more moisture. Resist the urge to add extra garlic, a little goes a long way in this recipe.
Amount Per Serving: Calories: 81 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 5mg Sodium: 95mg Carbohydrates: 4g Net Carbohydrates: 0g Fiber: 0g Sugar: 2g Sugar Alcohols: 0g Protein: 6g