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Authentic Greek Tzatziki: Creamy Cucumber Yogurt Dip

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Ingredients

Adjust Servings:
3 cups greek yogurt also called yogurt cheese, see below for alternative
3 tablespoons lemon juice or juice of one lemon
1 garlic clove, minced
1 large english cucumber, diced the long, skinny ones
1 tablespoon salt for salting cucumbers
1 tablespoon fresh dill or both, depending on preference or 1 tablespoon of fresh mint, chopped or both, depending on preference
salt & freshly ground black pepper

Nutritional information

5
Calories
0 g
Calories From Fat
0 g
Total Fat
0 g
Saturated Fat
0 mg
Cholesterol
582 mg
Sodium
1.3 g
Carbs
0.1 g
Dietary Fiber
0.5 g
Sugars
0.2 g
Protein
30 g
Serving Size

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Authentic Greek Tzatziki: Creamy Cucumber Yogurt Dip

Features:
    Cuisine:

    I have looked up at least 10 recipes for tzatziki sauce, yours by far is the most detailed!! Salt to draw out water, paper towel, mix to taste, saying mint, dill options etc. food.com I will go to you first for future reference.

    • 200 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Tzatziki Sauce– Greek Cucumber/Yogurt Sauce, This is the cool and creamy sauce that usually is served as a condiment on Greek Gyro sandwiches. The recipe calls for the thicker, Greek Yogurt, also called, “Greek Cheese”. If you can’t find this type of yogurt, you can use plain, regular yogurt from the grocery store. But in order to get the sauce to the desired thicker consistency, you need to suspend the yogurt in a cheesecloth for a couple of hours to drain some of the water off. If you don’t mind it moderately runny, you can just make it as is and it is still delicious, just a little more messy. Make this with Recipezaar recipe #285900, Gyros- An Authentic Recipe For Making Them At Home Enjoy!, I have looked up at least 10 recipes for tzatziki sauce, yours by far is the most detailed!! Salt to draw out water, paper towel, mix to taste, saying mint, dill options etc. food.com I will go to you first for future reference., I worked for a Greek/Lebanese restaurant, and we would make this with sour cream instead of yogurt. Really tasty!


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    Steps

    1
    Done

    Peel Cucumbers and Dice. Put Them in a Colander and Sprinkle With the Tablespoon of Salt Draws Water Out. Cover With a Plate and Sit Something Heavy on Top. Let Sit For 30 Minute Drain Well and Wipe Dry With a Paper Towel.

    2
    Done

    in Food Processor or Blender, Add Cucumbers, Garlic, Lemon Juice, Dill and/or Mint, and a Few Grinds of Black Pepper. Process Until Well Blended, Then Stir Into Yogurt. Taste Before Adding Any Extra Salt, Then Salt If Needed. Place in Refrigerator For at Least Two Hours Before Serving So Flavors Can Blend.

    3
    Done

    This Will Keep For a Few Days in the Refrigerator, but You Will Need to Drain Off Any Water and Stir Each Time You Use It.

    4
    Done

    ** If You Cant Find the Thicker Greek Yogurt Cheese, You Can Use Regular, Plain Yogurt That Is Either Full Fat or Low Fat. to Thicken, Spoon Yogurt Into Cheese Cloth That Has Been Quadrupled. Draw the Corners of the Cloth Up and Tie Together. Suspend Above a Bowl For 2 Hours So That Water Can Drip Out. the Consistency of the Yogurt Should Be Like That of Sour Cream.

    5
    Done

    You Can Skip This Draining Process, If You Want, but You Will Have a Moderately Messier, Runnier Result.

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    Hazel Powell

    Spice whisperer known for creating dishes that are bold and flavorful.

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