- Oct 30, 2004
- 24,184
- 2,822
Tzatziki Dip
Serves:
2 1/2 cups
Ingredients
• 1 pound (1 pint) plain strained Greek style yogurt
• 1 cucumber, unpeeled and seeded
• 1 tablespoon plus 1/2 teaspoon salt
• 1 tablespoon white vinegar
• 2 tablespoons freshly squeezed lemon juice (1 lemon)
• 2 tablespoons extra virgin olive oil
• 1 1/2 teaspoons minced garlic (or more pending on your desire)
• 1 1/2 teaspoons minced fresh dill
• Pinch freshly ground black pepper
Directions
Place the yogurt in a bowl. Grate the cucumber and toss it with 1 tablespoon of salt; Transfer the strained yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.
Serves:
2 1/2 cups
Ingredients
• 1 pound (1 pint) plain strained Greek style yogurt
• 1 cucumber, unpeeled and seeded
• 1 tablespoon plus 1/2 teaspoon salt
• 1 tablespoon white vinegar
• 2 tablespoons freshly squeezed lemon juice (1 lemon)
• 2 tablespoons extra virgin olive oil
• 1 1/2 teaspoons minced garlic (or more pending on your desire)
• 1 1/2 teaspoons minced fresh dill
• Pinch freshly ground black pepper
Directions
Place the yogurt in a bowl. Grate the cucumber and toss it with 1 tablespoon of salt; Transfer the strained yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.
