Tzatziki SauceFrom davidwhittaker 8 years ago
- 1 (8 ounce) container plain yogurt (Preferably Greek yogurt or Fage) shopping list
- 1 cucumber shopping list
- 1 tablespoon olive oil shopping list
- 1/4 lemon, juiced and zest shopping list
- 1-1/2 teaspoons chopped fresh dill shopping list
- 1-1/2 cloves garlic, peeled shopping list
- 5 mint leaves, chopped fine shopping list
- salt and pepper to taste shopping list
How to make it
- The night before making Tzatziki, place the yogurt in a paper towel lined strainer over another bowl and leave it in the fridge overnight. This thicker yogurt-cheese is the perfect consistency for Tzatziki. This step is not necessary if using Greek yogurt.
- Peel and seed the cucumber. Place the cucumbers in a strainer over a bowl and cover with salt. This will leech out a lot of the water and help assure you have a thick sauce.
- In a food processor or blender, combine all ingredients. Process until well-combined.
- Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor, over night is suggested.
- The first 2 steps are very important. If not followed you will make Tzatziki soup, not sauce.
The Cookdavidwhittaker Avon Lake, OH
The Rating12 people
Just made this (the original recipe) - and it tastes amazing! Thanks!oanababy in Edinburgh loved it
LOVE tzatziki - thanks for sharing! I've sometimes paired with another one of my faves - dolmates (stuffed grape leaves). Oh heck, I could smear this on just about anything, so good! LOLjaeleepoms in Mason loved it
Thanks for sharing! Loved it. Was bragging to my mom, who will be making it also. I used it with Persian Beef kebabs and also with chicken strips. I have a new favorite dip!elfingirl in Oakland loved it
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