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Tzatziki
Posted by Lori Ross - Viewed 722 times

Recipe by Lori Ross

 

(pronounced dza-DZEE-kee )

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.

 

16 ounces (2 cups) of strained yogurt (Greek Yogurt) or regular yogurt (fat free, low fat or full fat)

4 to 5 cloves of garlic, minced

1/2 cup of peeled, diced or shredded cucumber

1 tsps of lemon juice1 tsp salt
Salt to taste and serve a pepper mill on the side
Chopped fresh chives and/or dill, for garnish


Peel cucumber and halve lengthwise. If it is not seedless, use a spoon to remove and discard seeds. Dice or shred the cucumber in food processor and pat it dry to remove excess moisture. If you are NOT using Greek strained yogurt, place yogurt to drain in colander lined with paper towels (over a bowl) for 1 hour at room temperature.  Remove yogurt from strainer and place in mixing bowl. Add cucumber, lemon and garlic. Stir and season with salt and pepper (if no allergies to pepper).  Decorate with chopped chives, dill or mint. Serve with fresh vegetables and olives. Tzatziki will store safely in the refrigerator for several days. The longer the tzatziki is refrigerated before serving, the more intense the garlic taste will become






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