I love Greek food. It all started when a Greek Resty opened up in my hometown when I was in grade school. I’m from a pretty small town, so at that point Greek food was new to me, but after trying it out with my mom it quickly became my favorite restaurant in town! Years later my husband and I traveled to Greece with a group of friends and since then he’s been a huge fan as well. One thing I can never get enough of is Tzatziki, I could put it on everything! Naturally, homemade, or from your favorite authentic restaurant is best. To liven it up for parties, or to justify eating it for dinner I added some Kalamata into this recipe.
Kalamata Olive Tzatziki Dip
Ingredients
- 2 Cups greek yogurt we used fat free
- 1 Bunch fresh dill
- 1 Cucumber
- 1 Cup pitted kalamata olives
- 2 Tablespoons olive oil
- 2 Cloves Garlic
- 1 Tablespoon vinegar
- ½ Teaspoon salt
Instructions
- Grate cucumber and toss with 1/2 tsp salt. Transfer to a fine mesh strainer over a bowl and allow to drain. You can press the mixture against the sides of the strainer to remove excess water. Allow to sit for 10 minutes while you cut the olives and mince the garlic and dill.
- Slice the olives and finely mince the dill and garlic.
- Return to the cucumbers, mix them around again and press against the sides of the strainer to remove more of the water. This is important as you don’t want the dip to be soupy with excess water.
- Combine cucumber, garlic, dill and olives in a large bowl with all remaining ingredients and mix well.
- Cover and refrigerate to allow the flavors to mix together. Let it sit for at least 30 minutes, a few hours is best.
- When ready to eat mix the dip to refresh and drizzle with some extra virgin olive oil and serve! Goes great with pita, veggies, crackers or our bagel chips!
