Cucumber and Tomato Tzatziki

From the kitchen of Carly

Thick, tangy yogurt meets cool cucumber and bright tomato in this classic Greek dip. Fresh dill and garlic round out the flavors, while the long yogurt-straining process creates that luxurious, creamy texture that makes this tzatziki impossible to stop eating.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13 cups plain yogurt (do not use low-fat or nonfat)
  • 11 English hothouse cucumber (about 16 ounces), peeled, halved lengthwise, seeded
  • 13 tablespoons finely chopped fresh dill
  • 11 large garlic clove, minced
  • 11 large tomato
  • 1quartered
  • 1seeded
  • 1thinly sliced

Instructions

  1. Place strainer over large bowl. Line strainer with 3 layers of cheesecloth. Spoon yogurt into cheesecloth-lined strainer; let stand at room temperature to drain 3 hours (liquid will drain out and yogurt will thicken). Transfer yogurt to medium bowl; discard liquid.

  2. Meanwhile, coarsely grate cucumber. Place in another strainer; let stand at room temperature until most of liquid drains out, about 3 hours. Discard liquid. Squeeze excess moisture from cucumber.

  3. Mix cucumber, dill and garlic into yogurt. (Can be made 1 day ahead. Cover and refrigerate.)

  4. Mix tomato into yogurt. Season to taste with salt and pepper and serve.