Description
No matter the accompaniment for the dip — a charred piece of pita, a crusty bread stick, or a traditional Greek salad of cucumbers, tomatoes, red onions and feta — most folks delight in the infinite variety.
Ingredients
Scale
- 1 1/2 cups Greek yogurt
- 2 medium carrots, peeled
- 1 heaping tsp Greek garlic puree or 2–3 cloves garlic, minced
- 1 tbsp chopped sea fennel or kritamo (which I found at Stamoolis in the Strip District, but you can substitute with capers if you prefer)
- Grated zest of 1 lemon
- Sea salt to taste
- 1/4–1/3 cup extra virgin Greek olive oil
Instructions
- Transfer the Greek yogurt to a mixing bowl.
- Grate the carrots. Add the carrots, garlic, sea fennel and lemon zest to the yogurt.
- Season lightly with sea salt. Mix in 1/4 cup or more of olive oil and transfer the carrot tzatziki to a serving bowl. Drizzle with additional olive oil. Serve with breadsticks, crudité, or Greek barley rusks.
