Ingredients
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1
-
1
-
3
-
1/3
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1
-
1
-
-
-
-
-
-
-
-
-
Directions
Tzatziki,This well-known Greek ‘meze’ is good in so many different ways…read on…,Delicious – every time we serve this, our guests ask for the recipe! This one is a favorite at our house, and it has inspired many Greek night meals with our friends and family as well. We use Greek yogurt and all fresh ingredients. Fantastic!!!
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Steps
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1
Done
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Just Mix Everything Up Together Until It Is All Blended and the Oil Has Emulsified Into the Yoghurt/Sour Cream. Taste For Seasoning, and Add Salt If You Think Necessary. Put in a Resealable Container. |
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2
Done
|
Allow to 'sit' in the Refrigerator For at Least 2-3 Hours Before Using to Allow the Flavors to Come Out. |
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3
Done
|
This Wonderful Meze (we Do not Think of It as a Sauce Here- 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. |
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4
Done
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Place a Small Plate Full on Your Dinner Table For People to Scoop Up Small Amounts Onto Their Bread (preferably Crisp-Baked Pita). |
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5
Done
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Fry Up Some Zucchini or Eggplant Slices (dredge in Flour and Fried in Olive Oil) and Serve With a Dollop of Tzatziki on Top. |
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6
Done
|
Use as a Salad Dressing. |
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7
Done
|
a Dip For Crudites. |
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8
Done
|
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. |
