Tzatziki
This refreshing cucumber yogurt dip can be served as part of the traditional Mezze, but it's also perfect as a sauce for poached salmon or other cold seafood. Be sure to look for Greek yogurt. It's thick, rich, and predrained. Plain yogurt can be substituted; see note below.
Yield: 2 3/4 cups
Recipe from
More From Oxmoor House
Recipe Time
Prep Time:
Ingredients
- 2 large cucumbers, peeled, seeded, and grated (about 1 1/4 pounds unpeeled)
- 2 cups Greek yogurt or 4 cups plain yogurt, drained (see note)
- 2 garlic cloves, minced
- 3 tablespoons fresh lemon juice
- 1 1/2 tablespoons chopped fresh dill
- 1 1/2 tablespoons chopped fresh mint
- 1/2 teaspoon salt
Preparation
- Press grated cucumber between layers of paper towels to remove excess moisture. Stir together cucumber, yogurt, and remaining ingredients. Cover and refrigerate up to 5 days.
- Note: To drain plain yogurt, line a sieve with a double thickness of cheesecloth; set sieve over a bowl. Spoon yogurt into sieve, and let drain in refrigerator at least 3 hours.
Tzatziki Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Entertaining, Make-Ahead, Quick/Easy
- CUISINE: Mediterranean, Greek
- MAIN INGREDIENT: Dairy, Vegetables
- PUBLICATION: Oxmoor House
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy