In Greek: τζατζίκι, pronounced dzahd-ZEE-kee

One of my friends here in Greece has always madetzatziki with carrots. The carrots don’t make a marked change on the overall taste, but they do add a delightful crunch and they add bulk to tzatziki to make it go further – a frugal choice. Use it as a dip for veggies, and as a condiment. I like it with stuffed vegetables and stuffed grape leaves.

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

• 3 cups of thick Greek yogurt *
• 3 cucumbers **
• 3 medium carrots
• 4 large cloves of garlic
• 2 tablespoons of olive oil
• 1 tablespoon of vinegar
• 1/4 teaspoon of salt
• 1/4 teaspoon of pepper

Method:

• Clean, trim, and grate the carrots and cucumbers, using a vegetable grater or the large grate on a cheese grater. Using your hands, squeeze as much liquid out of the carrots and cucumbers as possible. (If time is not a problem, leave them to drain overnight in the refrigerator.)
• Peel the garlic and grate using a cheese grater.
• In a bowl, combine all ingredients and stir to blend thoroughly. Refrigerate until ready to use.

Notes:

* If you can’t find thick strained Greek yogurt, strain your own using commercial brands, or make your own from scratch.

** Use 3 cucumbers the size of large dill pickles, or 2 larger cucumbers.