TTO: Tzatziki Timeout
If you’re at all into cocktails, you may be familiar with the term “DTO,” which means Daiquiri Timeout - i.e. pausing whatever you’re doing to take a shot of a daiquiri. I miss freely going out to bars and being around close friends and complete strangers, so for whatever reason, after finally nailing this sauce/dip, that’s how my brain wanted to refer to the moment, a TTO if you will, or Tzatziki Timeout.
John requested tzatziki as a snack because let’s be honest, it always sounds delicious in the summer. This was my third time making it at home, and I finally nailed it [takes bow] - the first time I tried to make tzatziki was a comical attempt I’m still not ready to openly discuss. It also was an actual timeout for us. We stepped out for a walk to get fresh air, ended up the store and felt compelled to make tzatziki after noticing the pita bread in the aisle.
BA’s Cucumber-Dill Tzatziki served with warm pita triangles.
Bentley’s Way
I used a regular cucumber (not English hothouse) and shredded it because I like that texture better. Fully draining the cucumber is crucial if you do this, and I can’t speak for the excess liquid if you finely chop instead.
Last time I made tzatziki I used plain whole milk yogurt, not Greek yogurt. It worked fine and tasted the same, but Greek yogurt produces a better texture and withstands the liquids more.
For what it’s worth, I prefer this tzatziki recipe texture and flavor to the classic variation. The dill is a really nice, natural addition and the grated garlic is perfection.
For the warm pita, I wrap however many pieces I plan to use in foil whole, and bake in the oven at 350 degrees Fahrenheit for 10-12 minutes. This will steam and slightly toast it without drying it out. Cut the pita into triangles when you’re ready to eat, otherwise leave it in the foil to hang out and keep warm.
