Greek yogurt, garlic and cucumber delight. Make it as a dip to serve with crisp fresh cut vegetables and crackers or double the amount of yogurt to serve as as a cold soup for a hot summer night.
Tzatziki Recipe
Ingredients
- 2 cups 16 oz thick yogurt / 4 cups for a soup Greek yogurt is preferred, but you can mix any regular or low fat yogurt with thicker goat yogurt for rich flavor yet less calories
- ½ cup 4 oz sour cream skip and add more yogurt if you prefer less fat, but be warned: it will not taste as good!
- 2 to 8 cloves of garlic finely chopped we usually go with 4 cloves, but if you are a bigger garlic fan – go for it!
- ½ cup cucumber grated, unpeeled; we like the big English cucumbers or big green house cucumbers for this recipe; it will be about ½ a cucumber
- 1 Tbsp extra virgin olive oil
- 2 tsp lemon juice freshly squeezed lemon juice is the best! try replacing with red wine vinegar for a more tangy flavor
- 2 tsp fresh dill minced; mint or a mix of the two
- salt and crushed pepper to taste
Instructions
- Combine oil and lemon juice in a mixing bowl
- Add yogurt, folding it in slowly, making sure it mixes fully with the oil. For thicker consistency consider draining the yogurt in cheese cloth for an hour before using it; for a soup consistency double the amount of yogurt
- Add the chopped garlic; quantity according to taste
- Add the coarsely grated cucumber; squeeze liquids out if you want a thicker consistency. Some take the cucumber seeds out: we don’t, hence the English variety – smaller softer seeds
- Add the finely chopped herbs, salt and pepper. Stir until evenly distributed
- Refrigerate for several hours before serving to allow the flavors to blend
- Serve well chilled at a hot summer night: mix well before serving, and garnish with a bit of green and a drizzle of your finest olive oil
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