tzatziki
Updated on Jun 27, 2016
This is a great Greek-style sauce. You can use it as a sauce/topping or as a dip! It's great as a dip with pita! Recipe from Ina Garten. Note: prep time does not include 4-5 hours straining time for the cucumbers and yogurt.
prep time
15 Min
cook time
method
No-Cook or Other
yield
5 Cups
Ingredients
- 4 cups plain yogurt, whole milk or low-fat
- 2 - hothouse cucumbers, unpeeled and seeded
- 2 tablespoons plus 1 teaspoon kosher salt
- 1 cup sour cream
- 2 tablespoons champagne vinegar or white wine vinegar
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 2 tablespoons good olive oil
- 1 tablespoon minced garlic (2 cloves)
- 1 tablespoon minced fresh dill
- 1/4 teaspoon freshly ground black pepper
How To Make tzatziki
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Step 1Put the yogurt in a cheesecloth-lined sieve and set it over a bowl. Grate the cucumber and mix it with 2 T of the salt; place it in another sieve and set it over another bowl. Place both bowls in the fridge for 3-4 hours, so the yogurt and cucumber can drain.
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Step 2Transfer the thickened yogurt to a big bowl. Squeeze as much of the liquid from the cucs as you can, and then add them to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1 t salt, and the pepper.
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Step 3You can serve this immediately, but it's better to allow it to sit in the fridge for a few hours so the flavors can blend.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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