My Homemade Tzatziki Recipes

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TZATZIKI



Tzatziki image

This is something I made with my Mom growing up. Truly a wonderful Greek accompaniment to many meals, especially meats, or as a dip for veggies and pita bread. Strained yogurt may be found at Greek groceries and specialty shops, or use the method listed in the steps. Adjust the amount of garlic to taste. Opa!

Provided by Teina P

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Tzatziki

Time 6h20m

Yield 32

Number Of Ingredients 6

32 ounces plain yogurt
1 large English cucumber, peeled and shredded
5 cloves garlic, minced
3 tablespoons distilled white vinegar
¼ cup extra virgin olive oil
salt to taste

Steps:

  • Place a cheese cloth over a medium bowl and strain the yogurt 6 hours in the refrigerator, or over night.
  • Drain as much excess liquid from the cucumber and garlic as possible.
  • In a large bowl, mix together the yogurt, cucumber, garlic, vinegar, olive oil and salt. Stir until a thick mixture has formed.

Nutrition Facts : Calories 35.4 calories, Carbohydrate 2.4 g, Cholesterol 1.7 mg, Fat 2.2 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.5 g, Sodium 19.9 mg, Sugar 2.1 g

GREEK TZATZIKI



Greek Tzatziki image

This cool Greek dip only gets better with time. Serve with pita bread, in gyros, on lamb or with whatever you like!

Provided by LeeleeCooks

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Tzatziki

Time 8h20m

Yield 40

Number Of Ingredients 9

1 (32 ounce) container plain low-fat yogurt
½ English cucumber with peel, grated
1 clove garlic, pressed
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest
3 tablespoons chopped fresh dill
1 tablespoon salt, or to taste
1 tablespoon freshly ground black pepper, or to taste

Steps:

  • Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.

Nutrition Facts : Calories 21.6 calories, Carbohydrate 1.9 g, Cholesterol 1.4 mg, Fat 1 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 190.6 mg, Sugar 1.7 g

MY HOMEMADE TZATZIKI



My Homemade Tzatziki image

I have been making and tweaking this recipe for years. I keep it in my fridge almost constantly. It is a great dip for veggies, cracker's, chips, bread cubes and pita bread. It's terrific on chicken and roasted potatoes roasted with olive oil and rosemary. If you do not want to strain your own yogurt, you can use Greek yogurt instead, which does not require straining.

Provided by Brandess

Categories     Brunch

Time P1D

Yield 2 cups, 32 serving(s)

Number Of Ingredients 8

2 cups yogurt, plain STRAINED
2 large cucumbers
1 tablespoon garlic, finely chopped
1 tablespoon olive oil
1 teaspoon lemon juice, fresh
1 teaspoon mint, finely chopped
1/4 tablespoon salt
1/4 tablespoon pepper

Steps:

  • To strain your own yogurt: Put the yogurt in a thick napkin or cloth. Put it in a strainer and put the strainer over a bowl to catch the excess liquid. Refrigerate them both in a bowl over night.
  • In a small bowl, peel and grate the cucumber. Drain well.
  • To drain the cucumber you can use a strainer or you can squeeze the grated cucumber between your hands. You can also use the salt at this point to absorb the excess water from the cucumber.
  • In the same bowl add the vinegar, olive oil, garlic, salt and pepper.
  • Add the strained yogurt and mix well.
  • Refrigerate overnight.

Nutrition Facts : Calories 16.5, Fat 0.9, SaturatedFat 0.4, Cholesterol 2, Sodium 62, Carbohydrate 1.5, Fiber 0.1, Sugar 1, Protein 0.7

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