Posted by Amy Andrews

Categories Appetizers & Snacks, Dips & Spreads

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Comments 6 comments

Tzatziki w/French Fridays with Dorie


Rita, the only L.A.-based guest in my cooking class on Monday, seemed happily surprised we were cooking Thai and talking good food here in Bozeman, Montana.  After learning she was Greek, we got on a tzatziki tangent, this week’s French Friday with Dorie recipe.

You want the thickest, Greek yogurt you can find; shredding, salting, draining, and squeeeeeeeeezing all the moisture out of the cucumber is a must; after that, you season with lemon juice, chopped fresh mint and dill, salt and pepper.  Serve with kabobs and pita, gyro, shwarma, or really anything BBQ’ed, from chicken to grilled veggies.  It’s your new dip!

Recipe for Tzatziki, p. 24 from Around My French Table, by Dorie Greenspan.

6 comments on “Tzatziki w/French Fridays with Dorie”


    I used this as a dip, but wish I’d used it with something grilled. There’s always leftovers… Wasn’t this refreshing and summery?

  2. Christy

    I’m originally from Montana but haven’t been there in years. Bozeman is such a terrific town. How fun to have someone to give you some first hand tips on Tzatziki at a Thai cooking class –

  3. Cher Rockwell

    Yes – this definitely had me thinking of other ways to use it. Perfect for this time of year when cucumbers seem to be popping up everywhere…

  4. tricia s.

    I am not sure what I am craving more right now – Thai or the tzatziki 🙂 Fun that you picked up pointers from a Greek. This was a great addition to the menu, no ? We had it as a dip for Food Revolution Day but I think I need to whip up some gyros soon.

  5. Trevor Sis Boom

    Made zuke fritters for it but ended up eating most of it with a spoon. That was the best way.


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