Tzatziki: Traditional Yogurt, Cucumber, and Garlic Dip
Tzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great tzatziki is the thick creamy texture that allows it to be eaten alone, as a dip, as a spread, and as a condiment.
INGREDIENTS:
- 16 ounces (2 cups) of strained yogurt
- 4 to 10 cloves of garlic, diced
- 1/2 cup of peeled, diced or shredded cucumber
- 1 tablespoon of olive oil
- 2 teaspoons of lemon juice
PREPARATION:
Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber.
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Stir until evenly distributed. Garnish with a bit of green and serve well chilled.
Yield: about 2 1/2 cups
Add mint or dill: Slight variations include 1 tablespoon of either finely chopped fresh dill or fresh mint. Either one makes a tasty addition.
Shopping Tip:
The thick, full-fat yogurts available at Greek, Middle Eastern, and specialty food markets - or a commercial full-fat strained yogurt - will give the best results. You can also
make your own strained yogurt using full-fat, low-fat, or fat-free commercial yogurt.
Preparation Tips:
- After dicing the cucumber, pat it dry to remove excess moisture.
- The longer the tzatziki is refrigerated before serving, the more intense the garlic taste will become.
Storage:
Tzatziki will store safely in the refrigerator for several days.
Serving Suggestions: Friends who are passionate about tzatziki serve it with non-Greek foods including
fried chicken,
lunch/dinner omelets, and in other ways suited to their tastes. If you like tzatziki, I know you'll find equally creative serving ideas. Please share them with us on the
Greek Food Forum.