Ingredients
-
1
-
1
-
3
-
1/3
-
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!!!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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. |
|
2
Done
|
Allow to 'sit' in the Refrigerator For at Least 2-3 Hours Before Using to Allow the Flavors to Come Out. |
|
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. |
|
4
Done
|
Place a Small Plate Full on Your Dinner Table For People to Scoop Up Small Amounts Onto Their Bread (preferably Crisp-Baked Pita). |
|
5
Done
|
Fry Up Some Zucchini or Eggplant Slices (dredge in Flour and Fried in Olive Oil) and Serve With a Dollop of Tzatziki on Top. |
|
6
Done
|
Use as a Salad Dressing. |
|
7
Done
|
a Dip For Crudites. |
|
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. |
