Recipe

Tzatziki Recipe

Add Step-by-Step Photos	Lillyann / All my dishes 5 months, 4 weeks ago Although tzatziki makes a perfectly good appetizer, served with pita toasts, I prefer it as a sandwich topping in a gyro, or as a sauce for a piece of meat. All in all though, this recipe wasn't bad! recipezaar.com Prep:5m Cook:5m Servings:12	Lillyann
	dip greek cucumber garlic easy dill appetizers dips southern mediterranean lamb sauce healthy lowsalt low sodium low carbohydrate

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Fans

winny

sunshine1

legoflamb

tinadc

Ingredients

1 pint sour cream (or Greek-style super thick yogurt)

1 English cucumber, peeled, grated, salted lightly for 5 min

(the long, thin, almost seedless kind)

3 garlic cloves, mashed to a paste

1/2 cup olive oil

1 tablespoon red wine vinegar

1 tablespoon minced fresh dill (optional)

salt

Directions

Mix everything up together until it is all blended and the oil has emulsified into the yogurt/sour cream. Taste for seasoning, and add salt if you think necessary. Put in a resealable container.

Allow to 'sit' in the refrigerator for at least 2-3 hours before using to allow the flavors to come out.

Note: This wonderful meze (we do not think of it as a sauce - it is a thick 'salata') is used to counterpoint rich, bbq'd meats (like souvlaki/shish kebab), but can be used in more diverse ways. Place a small plate full on your dinner table for people to scoop up small amounts onto their bread (preferably crisp-baked pita). Fry up some zucchini or eggplant slices (dredge in flour and fried in olive oil) and serve with a dollop of tzatziki on top. Use as a salad dressing. A dip for crudites.

Note: If I have time, I often lightly salt the grated cucumber and put in a colander to drain, then squeeze out water as per usual. This eliminates even more water.

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Comments

winny 5 months, 3 weeks ago said:
Yum!

legoflamb 5 months, 2 weeks ago said:
Of course the is a perfect dish, it's Greek! And I really like your suggestions about serving it too. Especially topping the zucchini.

tazoncaffeine 2 months ago said:
I agree it makes a good topping or sauce for meat. Works well for cooling off the tongue after some of the Indian dishes I've been trying lately. :-)

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