Creamy Whipped Feta Tzatziki
Forget the watery dip from the grocery store. This version uses salty feta and thick Greek yogurt to create a spread that actually stays put in your pita. The star of the show is the freshly grated Ontario greenhouse cucumber, which adds a refreshing crunch and cooling balance to the tangy cheese. It is creamy, bright, and honestly, you might find yourself dipping just about everything into it
Ingredients
- 160 g Ontario greenhouse cucumber grated and squeezed very dry (about ⅓ cup or 50 g after squeezing)
- ¾ cup thick full-fat Greek yogurt 200 ml
- 4 oz feta cheese crumbled 115 g
- 1 small garlic clove finely grated
- 1 tablespoon extra virgin olive oil
- 1 - 2 teaspoon fresh lemon juice to taste
- 1 tablespoon fresh dill chopped
- 1 teaspoon fresh mint chopped
- ¼ teaspoon black pepper
- Pinch kosher salt optional
Instructions
- Place the grated cucumber in a clean kitchen towel and squeeze with all your might to remove every drop of liquid.
- In a food processor, blend the Greek yogurt, feta, garlic, olive oil, 1 teaspoon of lemon juice, and black pepper until smooth and thick.
- Transfer the mixture to a bowl and fold in the dried cucumber, dill, and mint.
- Taste and add the remaining lemon juice if you want more zing. Add salt only if the feta isn't salty enough for your liking.
- Refrigerate until you are ready to eat.
- 💬Tried this recipe? We'd really appreciate a rating and quick review! It helps more home cooks find the recipe, and we love hearing what you think.
Video
Notes
Tips & FAQs:
- The “Mellow Garlic” Trick: If you find raw garlic too sharp, grate it into the lemon juice first and let it sit for 5 minutes before blending. The acidity of the lemon “cooks” the garlic slightly, taking away that aggressive bite.
- Make it Ahead: This dip actually tastes better after an hour or two in the fridge as the flavours of the dill and mint meld together. It will stay fresh in an airtight container for up to 3 days.
- Serving Suggestion: Beyond the pita, this makes a fantastic topping for a Mediterranean grain bowl or a vibrant dip for a platter of raw greenhouse peppers and carrots.
Q: How do I prevent my tzatziki from being watery?
A: The secret is in the squeeze! Greenhouse cucumbers have a high water content, so once you grate them, use a clean kitchen towel to wring out as much liquid as possible. You should be left with a concentrated “pulp” that adds flavour without thinning the sauce.
Q: Can I use a different type of yogurt?
A: For the best results, stick with full-fat Greek yogurt. Regular yogurt is too thin and won’t give you that luxurious, whipped consistency that holds up against the grilled chicken.
Tried this recipe?Let us know how it was!