27 April, 2011

Barefoot Contessa's Tzatziki Dip

My sister Mandy has been serving up Ina Garten's Tzatziki Dip for years and Hilbils and I are it's biggest fans. We've gotten in the habit of placing our request for it the minute we hear she's hosting any family function. Lately, my sister Julie's been giving us some stiff competition and beating us to the punch with her request for blue cheese dip. Figured it was time to take matters into my own hands kitchen...

4 cups plain yogurt, whole milk or low fat (I used non-fat Chobani)2 hothouse cucumbers, unpeeled and seeded (I used regular cucs)2 tablespoons plus 1 teaspoon kosher salt
1 cup sour cream
2 tablespoons champagne vinegar or white wine vinegar
1/4 cup freshly squeezed lemon juice (2 lemons)
2 tablespoons good olive oil
1 tablespoon minced garlic (2 cloves)
1 tablespoon minced fresh dill
1/4 teaspoon freshly ground black pepper

Place the yogurt in a cheesecloth-lined sieve and set it over a bowl...

Grate the cucumber and toss it with 2 tablespoons salt (reserve the 1 teaspoon for later); place it in another sieve and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain...

Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumbers as you can and add the cucumbers to the yogurt...

Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1 teaspoon salt, and pepper. You can serve immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend...

Perfect served with pita chips or, the more Butt Police approved crudités...

This recipe makes a whopping 5 cups which, not only generously served as an appetizer for 7 adults on Easter Sunday but, had plenty left for recycling Tuesday evening. And, forget the baking soda! Can I just tell you how good freshly grated cucs make your refrigerator smell?

Kindness of Babe who will not mind when this tzatziki dip gets a third life tomorrow night as I plan on spreading some on salmon filets before baking. The left over crudités shall be roasted. That's a lot of mileage outta one dip...XXOO


  1. I love the idea of this on salmon, I am printing this out as I type. Thank you!

  2. your tzatziki ( damned word impossible to spell and tell ) sounds better than mine . DO you try to use coriandre on it too?

  3. Going to try this recipe... we have been hooked on tzatziki since A spent a semester in Greece...
    This recipe looks amazing. I do have to say, Blue Cheese is another love. Would you like to share that recipe, too???

  4. next time you're in b-more, you should try Zorba's in Greektown. Excellent grilled food, and fantastic tzatziki.

  5. YUM!!! Love Ina and going to try this recipe. Thanks for the inspiration.

  6. Sounds amazing! Can't wait to try this! XX

  7. I make this same recipe! SOOO good. I add garlic for a kick!

  8. Totally making this! I always have a tub of store-bought in the fridge, time to step up to home-made.

  9. Here's my take on this--marinate some chicken breast in lemon juice, olive oil, garlic and oregano. Grill chicken breast, cut into pieces, split a pita, put some dip into pita, stuff with chicken, and put some more dip on top! Great weekend summer sandwich.


  10. I love Ina! Gotta try this soon. And I must say I think StacyfrPgh is onto something!

  11. Ina is the best - her guac recipe is also our fave. And actually, I bought my first Le Crueset in order to make Ina's beef bourguignon for bookclub some 7 years ago. Seriously, it changed my life...
    I love your blog, too, and bought my littler girl a lime green monogram decal for her neonpink, for-her-head-only batter's helmet, thanks to your holls to 2preppygirls.com. The monogrammedness of the hotpink noggin protection is fab on many levels. Thanks for that!