GotGarlic
New member
Tzatziki Sauce or Dip
3 cups plain yogurt, or 2 cups plain Greek yogurt (preferred)
1 medium cucumber, peeled, seeded and cut into pieces that will fit into the food processor chute (if using; can also use a box grater)
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 the cucumber in the food processor or with a box grater and place in a medium bowl; set aside while preparing the rest of the ingredients.
In a large bowl, combine yogurt, garlic, oil, vinegar, herbs and salt. Drain excess water from cucumbers, squeezing to remove as much as possible, then add them to the yogurt mixture 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
Use as a sauce for kibbee, gyros or souvlaki, or as a dip for pita chips and raw veggies.
3 cups plain yogurt, or 2 cups plain Greek yogurt (preferred)
1 medium cucumber, peeled, seeded and cut into pieces that will fit into the food processor chute (if using; can also use a box grater)
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 the cucumber in the food processor or with a box grater and place in a medium bowl; set aside while preparing the rest of the ingredients.
In a large bowl, combine yogurt, garlic, oil, vinegar, herbs and salt. Drain excess water from cucumbers, squeezing to remove as much as possible, then add them to the yogurt mixture 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
Use as a sauce for kibbee, gyros or souvlaki, or as a dip for pita chips and raw veggies.