the Breville Test Kitchen

No-Fuss Tzatziki

Name: No-Fuss Tzatziki
Cook time: 600 s
Total time: 1500 s
Yield: Makes about 2 cups
Ingredients: 3 Persian cucumbers - 1 lb total weight; 2½ tsp kosher salt - divided; 1½ cups (13 oz) plain Greek-style yogurt; 2 cloves garlic - minced; 1 tbsp chopped dill; 1 tbsp chopped mint; Extra-virgin olive oil - to serve

This refreshing Greek classic combines crisp cucumber, creamy yogurt, dill, mint, and garlic for a light and cooling dip. Serve with grilled meats, warm pita, or crunchy vegetables. Finished with a drizzle of extra-virgin olive oil, it is a simple, versatile dip that works for everything from casual snacking to summer entertaining.

the Paradice™ 9

+4 more appliances

25 mins total time

10 mins active time

Easy

Makes about 2 cups

Ingredients

Measurements:

3 Persian cucumbers
1 lb total weight
2½ tsp kosher salt
divided
1½ cups (13 oz) plain Greek-style yogurt
2 cloves garlic
minced
1 tbsp chopped dill
1 tbsp chopped mint
Extra-virgin olive oil
to serve

Instructions

1
Trim the ends off the cucumbers and cut in half lengthwise. Using a spoon, scrape out the seeds and discard.
2
Assemble the processor with the grey spindle and yellow reversible shredder, with the fine side up in the bowl and shred the cucumbers.
3
Transfer to a sieve set over a bowl. Sprinkle 2 teaspoons salt over the cucumber and stir to combine. Allow to stand for 15 minutes. Rinse the cucumber in cold water and squeeze out any excess moisture. Place in a bowl.
4
Add the yogurt, garlic, dill, mint and remaining ½ teaspoon salt to the cucumber and stir to combine.
5
Spoon the tzatziki into a serving bowl, drizzle with oil and serve with grilled meats, warm pita, or fresh veggies. Store any leftovers in an airtight container in the refrigerator for up to 5 days.