This is my Mom’s Homemade Cypriot Tzantziki recipe and I couldn’t be more excited to share it with you on the blog today. She’s been wanting me to share it for a few weeks now, and we finally made it together, so here it is! There are a lot of different recipes and ways to make tzantziki, and a lot of people add their own touches to it. My mom is from an island called Cyprus which makes their foods a little bit different than the traditional Greek dishes. This is the tzantziki I have grown up with, that I know and love, so I am excited that I can share it with you guys today. We pretty much put this stuff on everything, but it’s great as a dip. If I am ever hungry it only takes 15 minutes to prepare, and it’s perfect for guests and dinner parties as well!

What you’ll need:

One Medium Sized Cucumber

3 Garlic Cloves 

One Container of Fage Greek Yogurt  

Celery & Carrot Dippers

A Handful of Dry Mint

2 Tbsp Olive Oil

1 Tbsp Red Vinegar 

Salt & Pepper To Taste

Garlic Press

Four Sided Cheese Grater 

First, empty your container of greek yogurt into a big mixing bowl. 

Next, take your cucumber and use your cheese grater (the biggest side) to grate your cucumber into thin slices.

After your cucumber is grated you want to squeeze the remaining water out of it before adding it to your yogurt. If you skip this step your tzantziki will be extremely watery, and you don’t want that. 

Use your garlic press to crush up three cloves of garlic, and add that to the cucumber and yogurt mixture. 

Add in your dried mint, and then right after that is complete, you want to add your oil & vinegar. 

MIX TIME! Mix together well until consistency is even and creamy. Refrigerate and eat! Enjoy!

Happy Tuesday everyone!