I crave this Chunky Tzatziki. It’s just so darn refreshing. Some people grate the cucumber when they make tzatziki but I think that’s sure fire way to lose your finger tips. Nope. I like to use sliced up baby cukes and a good dice of red onion in my tzatziki (I know I just used the word three times in a short span but it’s just so fun to say!).
You can enjoy this Chunky Tzatziki with Feta Stuffed Lamb Burgers, a rich and creamy Moussaka, any kind of kebab or some yummy Spanakopita. And, if there’s any leftover, it also makes a snazzy salad dressing. Read on for the recipe.
Chunky Tzatziki
A quick dip or dressing chock full of cucumber and red onion.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Dips and Dressings
- Method: Stir
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
- 4 baby cucumbers, ends removed cut in rounds
- salt
- 1 cup plain yogurt
- 2 cloves garlic, crushed
- 1 teaspoon fresh lemon juice
- 1 Tablespoon chopped parsley
- 2 Tablespoons finely diced red onion
- ¼ teaspoon oregano
- 1 teaspoon olive oil
- Salt and pepper to taste
Instructions
- Place the cucumber pieces on a paper towel and sprinkle with salt, leave 5 minutes then gather them up in a ball in the paper towel and squeeze the liquid out. Rinse and dry with more paper towel.
- Whisk the yogurt, garlic, lemon juice, parsley, red onion, oregano, olive oil and salt and pepper together in a bowl and stir in the cucumber to make the chunky tzatziki.
- Enjoy with lamb burgers, kebabs, moussaka, spanakopita or salads.
Notes
Easy dip or dressing – especially good with Greek food.
Keywords: quick and easy dip
