Tzatziki (Greek Cucumber and Yogurt Sauce)

[GotGarlic]

Tzatziki

3 cups plain yogurt, or 2 cups plain Greek yogurt (preferred)
1 medium cucumber, peeled, seeded and shredded
1 clove garlic, minced
1 tbsp. olive oil
1 tbsp. white vinegar
1 tbsp. fresh dill, minced fine
1 tsp. fresh mint, cut into chiffonade
1/2 tsp. salt or to taste

If using regular yogurt, place yogurt in a cheesecloth-lined sieve over a bowl; put bowl, covered, in the refrigerator for 1 hour to drain excess liquid. If using Greek yogurt, this step is not necessary.

Shred cucumber and let sit in food processor or in a sieve over a bowl for about 10 minutes, to drain the liquid.

In a large bowl, combine yogurt, garlic, oil, vinegar, herbs and salt. Add cucumber and mix well. Place in a serving dish, cover and refrigerate for at least two hours, to allow the flavors to mingle and make friends.

Serve with Greek or Middle-Eastern meatballs or grilled chicken, or as a dip with pita chips and veggie dippers.

 

[Hoot]

Let us not forget the gyro sandwich and souvlaki...I love me some tzatziki sauce!
Thanks for the recipe!

 

[Dawgluver]

Perfect! Thanks GG, going out to snip dill and mint now!

 

[GotGarlic]

Let us not forget the gyro sandwich and souvlaki...I love me some tzatziki sauce!
Thanks for the recipe!

Yup, thanks for the reminder!

 

[kadesma]

Tzatziki

3 cups plain yogurt, or 2 cups plain Greek yogurt (preferred)
1 medium cucumber, peeled, seeded and shredded
1 clove garlic, minced
1 tbsp. olive oil
1 tbsp. white vinegar
1 tbsp. fresh dill, minced fine
1 tsp. fresh mint, cut into chiffonade
1/2 tsp. salt or to taste

If using regular yogurt, place yogurt in a cheesecloth-lined sieve over a bowl; put bowl, covered, in the refrigerator for 1 hour to drain excess liquid. If using Greek yogurt, this step is not necessary.

Shred cucumber and let sit in food processor or in a sieve over a bowl for about 10 minutes, to drain the liquid.

In a large bowl, combine yogurt, garlic, oil, vinegar, herbs and salt. Add cucumber and mix well. Place in a serving dish, cover and refrigerate for at least two hours, to allow the flavors to mingle and make friends.

Serve with Greek or Middle-Eastern meatballs or grilled chicken, or as a dip with pita chips and veggie dippers.

Looks yummy, thanks for sharing.
kades

 

[Savannahsmoker]

Thanks so much for the post because, let's keep this between us, my wife needs a replacement tzatziki sauce recipe.

 

[CraigC]

Having Moussaka in the next few days. Will check how your recipe compares with what we have made in the past!

 

[CWS4322]

I'm going to make some to go with the dolmadas! Thanks for reminding me. I can't wait to make it using Greek yogurt. The last time I made this, I used Balkan-style yogurt.

 

[Margi Cintrano]

Buonasera,

Tzatziki, one of my all time favorite Greek accompaniments ... I had posted my recipe in the Ethnic Section in January or February, however, it is quite similar to your´s and Kadesma´s ...

450 Ml. Strained Greek Yogurt
1 peeled cucumber grated
3 cloves minced garlic
1 1/2 tsp. Red Wine Vinegar or White Wine Vinegar
salt to taste
3 Tblsps. Evoo
1 1/2 each tblsps. of Fresh Dill and Fresh Mint Herb

I serve mine with Kalamata Greek Olives and warm oven Pita ...

Have a lovely evening.
Margi.

 

[lyndalou]

My recipe comes from an old Jeff Smith cookbook-The Frugal Gourmet.
1 pint yogurt 1 unpeeled cucumber, chopped fine (I use the hothouse cuke)1 large clove of garlic, crushed ,1/2 cup of good olive oiljuice of 1/2 a lemon ,1 tsp. salt.

Add all ingred to the yogurt mix well with a fork. Place in serving dish and top with chopped parsley. Refrigerate for a few hours.

This is delicious and easy.

 

[GotGarlic]

I'm going to have to make some myself now I love this stuff. Will have to send DH to the store for pita bread.

 

[Margi Cintrano]

Good Idea Got Garlic ... and it is very healthy too ...

Have nice Wkend.
Margi. Ciao.

 

[Kylie1969]

Tzatziki

3 cups plain yogurt, or 2 cups plain Greek yogurt (preferred)
1 medium cucumber, peeled, seeded and shredded
1 clove garlic, minced
1 tbsp. olive oil
1 tbsp. white vinegar
1 tbsp. fresh dill, minced fine
1 tsp. fresh mint, cut into chiffonade
1/2 tsp. salt or to taste

If using regular yogurt, place yogurt in a cheesecloth-lined sieve over a bowl; put bowl, covered, in the refrigerator for 1 hour to drain excess liquid. If using Greek yogurt, this step is not necessary.

Shred cucumber and let sit in food processor or in a sieve over a bowl for about 10 minutes, to drain the liquid.

In a large bowl, combine yogurt, garlic, oil, vinegar, herbs and salt. Add cucumber and mix well. Place in a serving dish, cover and refrigerate for at least two hours, to allow the flavors to mingle and make friends.

Serve with Greek or Middle-Eastern meatballs or grilled chicken, or as a dip with pita chips and veggie dippers.

This sounds really nice, thank you for sharing

 

[Margi Cintrano]

Buon Giorno,

Have enjoyed all the variations on the Greek classic dip TZATZIKI ...

I have made it with cow Greek Yogurt, goat Greek Yogurt and sheep Greek Yogurt ... It is quite a regular item for us ... We enjoy it for Breakfast with Unbleached Whole meal or whole wheat Pita Toasted ... and an Iced Espresso ...

Have a lovely July 1st, Canada Day and July 4th,
Ciao, Margi.

 

[AoiChef]

Althought we Greeks don't eat it for breakfast!we use more than one clove of garlic!too strong for breakfast!

 

[mmyap]

Tzatziki has become a new staple at my house. I put it on everything from baked potato's, scrambled eggs, chili's, as trade out for mayo on sandwhiches. Excellent stuff! I made the fatal mistake of using non-fat yogurt last time I made it. It was horrid. Must use yogurt with some fat content.

 

[jabbur]

I had this on an omelet last weekend. It was really good. I'll have to see if I can pull off the recipe.

 

[Kylie1969]

Good idea, I think this would taste lovely on an omelette Jab