{"id":122,"date":"2008-07-24T16:12:27","date_gmt":"2008-07-24T20:12:27","guid":{"rendered":"http:\/\/paletted.wwwmi3-ts8.a2hosted.com\/cuisine\/?p=122"},"modified":"2024-02-02T17:55:55","modified_gmt":"2024-02-02T22:55:55","slug":"tzatziki-recipe","status":"publish","type":"post","link":"https:\/\/palettedome.com\/cuisine\/2008\/07\/24\/tzatziki-recipe\/","title":{"rendered":"Tzatziki (τζατζικι) Recipe"},"content":{"rendered":"

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. <\/p>\n

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Tzatziki Recipe<\/h2>\n
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Servings <\/span>2<\/span> \u00bd cups dip \/ 5 cups soup<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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  • 2<\/span> cups<\/span> 16 oz thick yogurt \/ 4 cups for a soup <\/span> Greek yogurt is preferred, but you can mix any regular or low fat yogurt with thicker goat yogurt for rich flavor yet less calories<\/span><\/li>
  • \u00bd<\/span> cup<\/span> 4 oz sour cream <\/span> skip and add more yogurt if you prefer less fat, but be warned: it will not taste as good!<\/span><\/li>
  • 2 to 8<\/span> cloves<\/span> of garlic<\/span> finely chopped we usually go with 4 cloves, but if you are a bigger garlic fan \u2013 go for it!<\/span><\/li>
  • \u00bd<\/span> cup<\/span> cucumber<\/span> grated, unpeeled; we like the big English cucumbers or big green house cucumbers for this recipe; it will be about \u00bd a cucumber<\/span><\/li>
  • 1<\/span> Tbsp<\/span> extra virgin olive oil<\/span><\/li>
  • 2<\/span> tsp<\/span> lemon juice<\/span> freshly squeezed lemon juice is the best! try replacing with red wine vinegar for a more tangy flavor<\/span><\/li>
  • 2<\/span> tsp<\/span> fresh dill<\/span> minced; mint or a mix of the two<\/span><\/li>
  • salt and crushed pepper to taste<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions
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    • Combine oil and lemon juice in a mixing bowl<\/div><\/li>
    • 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<\/div><\/li>
    • Add the chopped garlic; quantity according to taste<\/div><\/li>
    • Add the coarsely grated cucumber; squeeze liquids out if you want a thicker consistency. Some take the cucumber seeds out: we don\u2019t, hence the English variety \u2013 smaller softer seeds<\/div><\/li>
    • Add the finely chopped herbs, salt and pepper. Stir until evenly distributed<\/div><\/li>
    • Refrigerate for several hours before serving to allow the flavors to blend<\/div><\/li>
    • 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<\/div><\/li><\/ul><\/div><\/div>\n
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      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.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_surecart_dashboard_logo_width":"180px","_surecart_dashboard_show_logo":true,"_surecart_dashboard_navigation_orders":true,"_surecart_dashboard_navigation_invoices":true,"_surecart_dashboard_navigation_subscriptions":true,"_surecart_dashboard_navigation_downloads":true,"_surecart_dashboard_navigation_billing":true,"_surecart_dashboard_navigation_account":true,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","wpupg_custom_link":[],"wpupg_custom_link_behaviour":[],"wpupg_custom_link_nofollow":[],"wpupg_custom_image":[],"wpupg_custom_image_id":[],"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[307,352,299,306,319,341,335,367,300,342,305,364,336,6,312,4,302,303,344,301,351,338],"tags":[203,15,8,14,207,9],"class_list":["post-122","post","type-post","status-publish","format-standard","hentry","category-appetizer","category-cheese-and-dairy","category-course","category-dinner","category-dips","category-eggs-free","category-gluten-free","category-greek","category-ingredients","category-kosher-style","category-lunch","category-mediterranean","category-nut-free","category-recipes","category-salad","category-seasonal","category-seasonal-recipes","category-special-diet","category-summer","category-type","category-vegetables-and-fruits","category-vegetarian","tag-food","tag-greek","tag-herbs","tag-mediterranean","tag-recipes","tag-yogurt"],"aioseo_notices":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pcRuXt-1Y","jetpack-related-posts":[{"id":125,"url":"https:\/\/palettedome.com\/cuisine\/2008\/08\/19\/baba-ghanoush-the-best-roasted-eggplantsalad\/","url_meta":{"origin":122,"position":0},"title":"Baba Ghanoush. The Best Roasted Eggplant Salad.","author":"Chef Mesilati","date":"August 19, 2008","format":false,"excerpt":"Baba Ghanoush, roasted eggplant salad with tahini and herbs. A classic Mediterranean salad using grilling as the method to emphasize the earthy flavor of the eggplant. A favorite at Palette Dome Cuisine! 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