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The Hirshon Ultimate Greek Tzatziki Dip - Τζατζίκι

The Hirshon Ultimate Greek Tzatziki Dip – Τζατζίκι

  • Total Time: 0 hours


Units Scale
  • 1 cup full-fat sheep milk yogurt (strongly preferred) or Greek-style cow milk yogurt
  • 2 tsp. Meyer lemon juice or to taste – TFD Note, a classic Greek Tzatziki would use red wine vinegar
  • 2 1/2 tbsp. dill pollen
  • 1/4 cup fresh finely-chopped spearmint leaves
  • 2 tbsp. extra-virgin olive oil + extra for garnish
  • 3 garlic cloves, preferably heirloom garlic, crushed to a paste
  • 1 tbsp. finely-minced shallot (TFD addition, highly-optional)
  • 1 tsp. Greek Mastiha herb salt (strongly preferred) or kosher salt
  • 1/2 tsp. freshly-ground black pepper
  • 3 tbsp. peeled and finely-minced de-seeded English cucumber or to taste
  • ***
  • olive oil for garnish
  • warm pita
  • vegetables


  1. Take the sheep milk yogurt, put into a fine-mesh colander or chinoise and let it drain for one hour. Greek cow milk yogurt will not need this step, but it is far less flavorful and authentic.
  2. Take the minced cuke and shallot and place in a paper towel. Squeeze as much liquid as you can from it. Discard liquid and reserve solids.
  3. In one large mixing bowl, place the garlic, salt, Meyer lemon juice, and extra virgin olive oil. Mix to combine.
  4. Add the grated cuke and shallot to the bowl with the garlic mixture. Stir in all remaining ingredients and combine thoroughly. Cover tightly and refrigerate for 2+ hours.
  5. When ready to serve, stir the tzatziki and transfer to a serving bowl, drizzle with more extra virgin olive oil. Add a side of warm pita bread and your favorite vegetables.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

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