Cucumber yogurt dip (Tzatziki) from Live to Eat: Cooking the Mediterranean Way (page 36) by Michael Psilakis

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Baked turkey meatballs; Spicy chicken paillard with bulgur salad; Grilled lamb chops with loaded baked potatoes; Grilled spicy chicken kebabs with wilted spinach

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on July 13, 2019

    I’m afraid that I find the amount of vinegar (I used white wine) overwhelming and as a result, will not use this tzatziki recipe again.

  • MollyB on July 02, 2019

    I really like this version ot tzatzkiki. As julesamomof2 mentioned, the garlic confit is much mellower than raw garlic. The vinegar is an addition I like, too, as it gives it a nice tanginess. It's good on grain bowls, sandwiches, alongside grilled meats - I've liked it with everything I've tried it with.

  • julesamomof2 on July 15, 2017

    There are a zillion recipes for Tzatziki out there, but I was drawn to this one with its use of garlic confit and it did not disappoint. I'm not a fan of raw garlic as it can be overpowering. Keeper!

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