Cucumber Dill Tzatziki

Authentic Cucumber Dill Tzatziki is mouthwateringly delicious, tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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Peel the cucumber and cut into ¼” cubes. Sprinkle ½ tsp salt on it.

Let it sit for 10-15 minutes, this helps remove excess water. Squeeze the cucumber to remove additional water.

Place the drained cucumber, yogurt, grate garlic, lemon juice, chopped dill, salt & pepper in a medium sized bowl.

Mix until well combined.

Optional: garnish with olive oil, olives or fresh dill.

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Cucumber Dill Tzatziki

Authentic Cucumber Dill Tzatziki is mouthwateringly delicious.
No ratings yet
Prep Time 10 mins
Total Time 10 mins
Course Appetizer, Condiment, Dip, Side Dish, Snack
Cuisine Greek
Servings 2 cups
Calories

Ingredients
  

  • 1 English cucumber
  • 1 cup plain greek yogurt
  • 2 tbsp chopped fresh dill
  • 2 tbsp lemon juice
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 garlic clove grated

Instructions
 

  • Peel the cucumber and cut into ¼" cubes. Sprinkle ½ tsp salt on it. Let it sit for 10-15 minutes, this helps remove excess water. Squeeze the cucumber to remove additional water.
  • Place the drained cucumber, yogurt, grate garlic, lemon juice, chopped dill, salt & pepper in a medium sized bowl. Mix until well combined.

Optional: garnish with olive oil, olives or fresh dill.

    Serve with pita chips, rice, salad, vegetables or sandwiches. Enjoy!

      Video

      Keyword Authentic Cucumber dill tzatziki dip, best cucumber dill tzatziki dip, Cucumber dill tzatziki, easy Cucumber dill tzatziki dip, greek cucumber dill tzatziki dip, Mediterranean dip recipe, Mediterranean recipe
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      Garlic Confit (Oven)

      Gorgeously delicious and smooth garlic confit is a old-world styled spread that goes great over a nice slice of warm toasted bread or as a dip to enjoy with your appetizers. The jar itself inspires authentic haunts of the old world that create natural nostalgia for your grandma’s kitchen. I love the way this looks and tastes and I proudly put on the table with any warm bread that may feel neglected and may need a nice gentle spread. To equate old world Italian with garlic is not absolutely correct but isn’t one-hundred percent wrong either. For me, the entire preparation of this is rustic and appealing. I love the method of peeling and have even started using it on pearl onions for other recipes.

      Watch the video and follow the instructions below to have this exciting spread at the ready. Plan each meal with the intent of creating something worthy of everyones time and satisfy their tastes in a filling comforting way as you browse my growing catalogue of menu selections. Like and share this or any of the recipes you may find interesting. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks and see you again soon.

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      Break up the garlic heads into cloves. Place them in a bowl. Add boiling water to the bowl and let soak for 45-60 seconds.

      In a separate bowl add cold water.

      Transfer heated cloves to the cold water. Let cool. Then peel the cloves and place them in a separate bowl. This should take less than 15 minutes. Watch video for reference.

      In a oven safe pot: add peeled cloves, olive oil (or avocado, canola or grape seed) and fresh rosemary (or any herbs you prefer). Cover with aluminum foil.

      Cook for 2 ½ – 3 hours or until garlic is tender and light golden but not brown. Check the garlics after 2 hours, then repeat every 30 minutes.

      Remove the pot from the oven. Discard the aluminum foil.

      Let garlic cool at room temperature. Transfer garlic confit to a jar (with lid) along with the oil.

      Serve with toasted bread.

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      Garlic Rosemary Confit

      Homemade elegant old world garlic spread.
      No ratings yet
      Prep Time 15 mins
      Cook Time 3 hrs
      Total Time 3 hrs 15 mins
      Course Appetizer, Dip, Snack
      Cuisine French
      Servings 1 cup
      Calories

      Ingredients
        

      • 6 garlic heads
      • 2 fresh rosemary stems
      • 2 cups extra virgin olive oil

      Instructions
       

      Prepare the garlics: this will help to peel the garlic skin

      • Break up the garlic heads into cloves. Place them in a bowl. Add boiling water to the bowl and let soak for 45-60 seconds. In a separate bowl add cold water. Transfer heated cloves to the cold water. Let cool. Then peel the cloves and place them in a separate bowl. This should take less than 15 minutes. Watch video for reference.

      Cook

      • Preheat the oven to 200°F.
      • In a oven safe pot: add peeled cloves, olive oil (or avocado, canola or grape seed) and fresh rosemary (or any herbs you prefer). Cover with aluminum foil.
      • Cook for 2 ½ – 3 hours or until garlic is tender and light golden but not brown. Check the garlics after 2 hours, then repeat every 30 minutes.
      • Remove the pot from the oven. Discard the aluminum foil. Let garlic cool at room temperature. Transfer garlic confit to a jar (with lid) along with the oil.

      Refrigerate up to 4 months.

        Serve with toasted bread.

          Garlic Spread: 3-5 garlics with 1 stick butter. Season with salt & pepper. Mix well.

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            Keyword best garlic confit recipe, easy garlic confit recipe, garlic rosemary confit, oven garlic confit
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            Overnight No Knead Focaccia Bread

            Overnight No Knead Focaccia Bread is full of deliciously fresh baked flavors that go great with any main entree. The bread is soft in the middle to give that extra ohh my goodness feeling when you sink your teeth in for a much anticipated first bite. The only problem you will have is making enough of this to make it though the first meal. The first batch I made was gone before I knew it. Succulent fresh made bread that is to die for.

            Watch the video and follow the instructions below to be on your way to overnight No Knead Focaccia Bread first crunch adventure. Like and share this or any of my recipes you find interesting form the growing catalogue of menu suggestions. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you enjoy this savory succulent homemade bread recipe. Feel free to leave a comment and let me know what you enjoyed your Focaccia Bread with and how this recipe turned out for you.

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            In a large bowl: combine flour, salt, yeast and whisk. Add lukewarm water and 2 tbsp olive oil. Use a wooden spoon or spatula and mix everything together (it’s going to be wet & sticky). In a separate or same bowl: coat the dough with 2 tbsp olive oil (this will prevent the dough from drying out). 

            Cover with plastic wrap and refrigerate in the refrigerator at least 12 hours or up to 24 hours.

            Remove the bowl from the refrigerator. Gently fold the dough (inwards) a few times (highly recommended). Cover again at room temperature for an additional 30 minutes.

            Coat the baking pan with 2 tbsp olive oil. Remove the dough from the bowl and transfer to the (greased) baking pan.

            Try your best to spread the dough across the pan to form a rectangle. Cover with a cloth or towel and let sit at room temperature for 3-4 hours.

            Preheat the oven to 425°F. Remove the cloth or towel. Pour ½ cup olive oil on top of the dough.

            Use your fingers to poke dents into the dough (poke all the way down to the baking pan) all over top surface.

            Sprinkle the top with salt (recommend using Mediterranean Sea Salt) and fresh rosemary leaves.

            Bake in the oven for 25-30 minutes (it took me 25 minutes) or until the edges are golden &crisp. Remove the pan from oven and let cool in the pan for 10 minutes.

            Then transfer the focaccia to a cooking rack, let rest until cool to touch. 

            Slice and serve warm.

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            Overnight ‘No Knead’ Rosemary Focaccia Bread

            Warm, filling and simply delicious.
            2.80 from 5 votes
            Prep Time 5 mins
            Cook Time 25 mins
            Resting 15 hrs
            Total Time 15 hrs 30 mins
            Course Appetizer, Baked Goods, Side Dish
            Cuisine Italian
            Servings 1 loaf
            Calories

            Equipment

            • 1 9" x 13" baking pan
            • 2 9" pie pan see under notes

            Ingredients
              

            • 4 cups bread flour or all-purpose flour
            • 2 cups lukewarm water
            • 4 tbsp (divided) extra virgin olive oil Preferred a good quality
            • 2 tsp active dry yeast
            • 2 tsp salt

            Additional

            • ½ cup + 2 tbsp extra virgin olive oil Preferred a good quality
            • 2 stem fresh rosemary leaves
            • sprinkle Sea Salt (Mediterranean highly recommended) optional

            Instructions
             

            • In a large bowl: combine flour, salt, yeast and whisk. Add lukewarm water and 2 tbsp olive oil. Use a wooden spoon or spatula and mix everything together (it's going to be wet & sticky). In a separate or same bowl: coat the dough with 2 tbsp olive oil (this will prevent the dough from drying out). Cover with plastic wrap and refrigerate in the refrigerator at least 12 hours or up to 24 hours.
            • Remove the bowl from the refrigerator. Gently fold the dough (inwards) a few times (highly recommended). Cover again at room temperature for an additional 30 minutes.
            • Coat the baking pan with 2 tbsp olive oil. Remove the dough from the bowl and transfer to the (greased) baking pan. Try your best to spread the dough across the pan to form a rectangle. Cover with a cloth or towel and let sit at room temperature for 3-4 hours.
            • Preheat the oven to 425°F.
            • Remove the cloth or towel. Pour ½ cup olive oil on top of the dough. Use your fingers to poke dents into the dough (poke all the way down to the baking pan) all over top surface. Sprinkle the top with salt (recommend using Mediterranean Sea Salt) and fresh rosemary leaves.
            • Bake in the oven for 25-30 minutes (it took me 25 minutes) or until the edges are golden & crisp. Remove the pan from oven and let cool in the pan for 10 minutes. Then transfer the focaccia to a cooking rack, let rest until cool to touch.

            Slice and serve warm.

              Video

              Notes

              2 – 9″ Pie Pan
              Follow the same instructions: just divide dough into 2 pans and divide olive oils in the pans. 
              Keyword best focaccia bread, best overnight no knead focaccia bread, easy focaccia bread, no knead rosemary focaccia bread, overnight no knead rosemary focaccia bread, rosemary bread recipe
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              Greek Lemon Rice

              Delicious homemade Greek Lemon Rice is juicy, tender and very flavorful. This is a great side dish or comfort meal that is extremely tasty and fun to eat. Authentic natural favors make this succulent rice a definite “must try.” Rice is a very affordable item to have in the pantry. Like the Mediterranean infinite variations of flavors that result from a relatively small group of ingredients, rice has the potential to become almost anything. Here we are turning ordinary jasmine rice into a succulent meal that is full of tantalizing flavors and aromas.

              Watch the video, follow the instructions below to prepare something new/different for those you share your table and life with. Don’t forget to hit the subscribe button to stay up to date on all the latest publications. Like and share this or any of my videos you may find interesting form the growing catalogue of selections. Wonderfully well-flavored, delicious tender rice that is brought to eatable perfection through the gentle kiss of a well developed recipe that will bring joy and satisfaction to your next eatfoodlicious experience.

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              Add oil to the non-stick pan (recommended). Turn up the heat to medium-high. Add chopped onions, garlic and cook for 2-3 minutes or until translucent.

              Add rice and sauté for 3-4 minutes or until lightly toasted.

              Add chicken broth and bring to a simmer.

              Reduce the heat to low and cover with a lid. Cook for 15 minutes (rice should be tender, not soggy and liquid should be fully absorbed). Remove the pan from the heat source. Let rest with lid on for another 10 minutes. Remove lid.

              Add lemon juice, chopped parsley and mix. Season with salt & pepper to taste.

              Serve & enjoy!

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              Greek Lemon Rice

              Succulently simple rice with greek inspired flavors.
              No ratings yet
              Prep Time 5 mins
              Cook Time 25 mins
              Total Time 30 mins
              Course Side Dish
              Cuisine Greek, Mediterranean
              Servings 4
              Calories

              Ingredients
                

              • 2 cups low sodium chicken broth/stock
              • 1 cup white rice
              • 2 tbsp extra virgin olive oil
              • 2 tbsp fresh lemon juice
              • 2 garlic cloves minced
              • ½ onion chopped
              • 1-2 tbsp fresh parsley chopped
              • salt & pepper to taste

              Instructions
               

              • Add oil to the non-stick pan (recommended). Turn up the heat to medium-high. Add chopped onions, garlic and cook for 2-3 minutes or until translucent.
              • Add rice and sauté for 3-4 minutes or until lightly toasted. Add chicken broth and bring to a simmer.
              • Reduce the heat to low and cover with a lid. Cook for 15 minutes (rice should be tender, not soggy and liquid should be fully absorbed). Remove the pan from the heat source. Let rest with lid on for another 10 minutes. Remove lid.
              • Add lemon juice, chopped parsley and mix. Season with salt & pepper to taste.

              Serve & enjoy!

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                Keyword best greek rice, easy greek rice, easy Mediterranean rice, greek lemon rice, greek rice, Mediterranean rice
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                Parmesan Chicken with Lemon Butter Sauce

                Parmesan and chicken go great together. This recipe adds some tasty sauce to an already delicious parmesan chicken recipe. The rich butter and natural lemon flavors make one of the most savory Chicken entree combinations you will find as an affordable menu selection. These ingredients are widely available and are normally very reasonably priced. Having a large family, I am continuously buying in bulk. I normally buy family packs of chicken and then look for at least two meals tot feature them. Butter and lemon are very good with chicken. Throw in delicious parmesan cheese and you will have an aristocratic simple meal the entire family will enjoy.

                Watch the video and follow the instructions below to have this tender, rich and slightly tart chicken at home today. Like and share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. My family absolutely loves this savory recipe and I am sure yours will too.

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                Clean and slice the chicken in half lengthwise (4 filets). Optional: Use a meat pounder to tenderize the each chicken to an even ⅓” thick. 

                Mix flour, parmesan cheese, Italian seasoning, salt, pepper in a shallow.

                Then whisk the eggs in a separate dish.

                Soak the chicken breast in the eggs and then coat them with the parmesan mixture on both sides (gently shake off excess) and transfer to a plate. Repeat steps with remaining chicken.

                Heat the skillet or non-stick pan to medium heat. Add olive oil and wait for 30-45 seconds or until hot. Fry the breaded chicken 3-4 minutes per-side or until crispy and golden.

                Reduce the heat if they are growing too fast (monitor for even cooking per side). Depending on the size of your pan, you may need to do this in 2 batches. Return all chicken to the skillet/pan. Turn down the heat to low.

                In a separate pan; add all the sauce ingredients together and whisk. Turn up the heat to medium and simmer for 3-4 minutes. Season with salt & pepper to taste.

                Pour the sauce over the chicken and let simmer for 2-3 minutes.

                 (flip and move/rotate the chicken for best results)

                Garnish with sliced lemons and fresh parsley. Enjoy!

                Enjoy!

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