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3½ cups
Easy
By Ivy Manning
Published 2013
I learned to make this creamy yogurt dip as an exchange student in northeastern Greece. I was placed with a family with two incredible cooks—my host father was a retired pastry chef and my host mother was a no-nonsense housewife who spent most of her time in the kitchen. Jackpot! The first thing I learned to make in their kitchen was this thick, garlicky tzatziki; it’s been a staple in my repertoire ever since.