A Friday night, the official first day of summer, and we were heading to a party to get our Greek on. The hostess was serving Greek Chicken Kebabs as the main entrée and asked us to contribute an appetizer. I immediately thought of Tzatziki, a cucumber-yogurt dip that would also complement the skewers (if there was any leftover).
Often, in addition to chopped fresh mint, Tzatziki recipes also call for fresh dill—our least favorite herb. Here, we use a combination of freshly picked oregano with some mint instead. It is so simple to make, but keep in mind the dip needs to cool in the fridge for at least 4 hours before serving.
- Kosher or sea salt
- 2 medium cloves garlic, mashed with salt
- 1 cup plain Greek whole-milk yogurt (like Fagé)
- 1/2 cup sour cream
- 3/4 cup peeled seedless cucumber, grated
- 1 Tbsp. fresh lemon juice
- 1 tsp. red-wine vinegar
- 2 tsp. chopped fresh mint
- 2 tsp. chopped fresh oregano
- 2 tsp. extra-virgin olive oil
- Fresh mint leaves for garnish
- Put 3/4 tsp. salt in a mortar bowl. Peel the garlic, chop it and add to the mortar. Mash with pestle until it’s a coarse paste.
- Transfer the garlic and salt to a medium bowl and stir in the yogurt and sour cream.
- Grate the cucumber over some paper towels and squeeze as much liquid out of it as you can.
- Add the cucumber, lemon juice, vinegar, mint, oregano, and olive oil to the yogurt mixture. Stir to blend and season to taste with salt.
- Cover and chill for at least 4 hours before serving so the flavors meld. Serve cool, garnished with the mint leaves and accompanied by fresh pita wedges and red bell pepper strips.