Ingredients
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1
-
16
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32
-
2
-
1
-
1
-
-
-
-
-
-
-
-
-
Directions
Vancouver Greek Restaurant Tzatziki, When I moved away from Vancouver to Nebraska, and got pregnant I was DYING for Greek food! So I called one of the Greek restaurants we used to go to and begged them for the ingredients This tastes exactly like home and authentic Greek Tzatziki from the West Coast! It’s super easy to make and fabulous with steak, chicken, pita bread, wraps or whatever else you want to put it on or in , I am from Vancouver but living in Denver and miss all the different ethnic restaraunts, especially Greek restaraunts I have to admitt this is very, very good Tzatziki, nice job!, I didn’t know if you used fresh or dried dill, so used around half the amount called for It was yummy I made it for Greek Day at the school Some kids wanted 3rds And a few that didn’t like it came back for seconds
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Steps
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1
Done
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Line a Strainer With a Few Coffee Filters or Cheesecloth, and Place the Yogurt to Drain Overnight or For at Least 3 Hours. |
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2
Done
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After the Yogurt Has Drained, Peel, Seed and Grate the Cucumber (i Generally Use the Food Processor- Way Faster), and Squeeze It in Some Paper Towels or Cheesecloth to Get Rid of the Excess Moisture. |
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3
Done
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Combine All Ingredients (yogurt, Sour Cream, Dill, Minced Garlic), Stir to Mix Well. |
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4
Done
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Put in Separate Containers (i Usually Just Reuse the Yogurt and Sour Cream Containers), Sprinkle With Dill on Top. |
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5
Done
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Keep Refrigerated, Lasts Until Either the Yogurt or Sour Cream Expires (whichever Comes First). |
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6
Done
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Note the Flavours Will Intensify Somewhat, So If It's not Strong Enough Immediately, Wait Until Morning and You'll Taste It! |
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7
Done
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*note:i Usually Give One of the Containers Away to Friends Who Also Love Tzatizi, Since It's Hard to Find Where We Live. |
