The Sauce: Middle Eastern Feta Dip – Combine salty, crumbly white feta with tangy, thick Greek yogurt. Add a traditional herb, spice and aromatic and a touch of bright lemon juice. Easy dish for a mezza spread.
‘Great Sauces Transform Good Food into Gourmet’
All in the chemistry
At my recent Feta Cheese Dips and Chips Tasting Party, the Tzatziki received the fewest streamers, half-hearted bazookas, and just a hand full of confetti. So, I placed it back on the chemistry table to make some adjustments. My gut was that it needed a more traditional Tzatziki flavor.
Who can say what is the most authentic? It depends on what village you’re in, whose Greek grandmother you’re talking with or which small, cozy cafe is hand-making Tzatziki. Each has their own nuances. I moved away from the first version with some dill weed rather than mint. I changed oregano to cumin for a warm, rustic flavor. It still has plenty of fresh lemon juice which adds brightness, like opening a window. See how you like it!
Recipe: Tzatziki Feta Dip
Prep Time: 5 Minutes | Cook Time: 0 Minutes | Yield: 3 Cups | Level: Easy
- 1 cucumber
- 2 cups plain Greek Yogurt
- 1 cup crumbled feta cheese
- 4 tsp fresh dill weed, finely chopped
- 2 cloves garlic, finely minced
- 2 tsp fresh lemon juice
- 1 tsp cumin
3 Chill for 30 minutes to let the flavors meld.
Whole or 2% Greek yogurt recommended.
To seed the cucumber, cut it in half the long way. Drag the tip of a small spoon along the seed bed to pull out the juicy seeds. Finely dice, then place on a paper towel to absorb any extra cucumber juice.
To strain regular yogurt, place 3 1/2-4 cups of yogurt in a sieve lined with cheesecloth. Perch that over a bowl and cover with plastic. Place in the fridge for a few hours or over night. Makes about 2 cups strained yogurt.
Serve with pita chips or toasted pita bread wedges.
Scoop the dip into a red pepper with the top cut away for a natural serving bowl.
Serve with other mezza dishes such as Humus and Baba Ghannouj.
- Exchange Greek yogurt for regular yogurt that has been strained to make 2 cups.
Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: April 24, 2013