GREEK TZATZIKI YOGURT WITH CUCUMBERS
Simple but delicious Tzatziki recipe combines 5 simple ingredients to give you a sauce that's bursting with flavor, and perfect as a dip with just about everything.
Provided by URVASHI PITRE
Categories Side Dishes
Time 10m
Number Of Ingredients 7
Steps:
- This is another stupid simple recipe.
- Combine all ingredients to yield about 2 cups worth of dip.
- Eat.
Nutrition Facts : Calories 24 kcal, Carbohydrate 1 g, Protein 2 g, Cholesterol 1 mg, Sodium 8 mg, Sugar 1 g, ServingSize 1 serving
TZATZIKI SAUCE (YOGURT AND CUCUMBER DIP)
Drain some low-fat yogurt overnight to make this yummy cucumber dressing. This is a delicious topping for grilled chicken or meat. It's also a great dip for veggies and pita chips.
Provided by Lobbylady
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki
Time 10h25m
Yield 16
Number Of Ingredients 7
Steps:
- Line a colander with two layers of cheesecloth and place it over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain overnight.
- Lay grated cucumber on a plate lined with paper towel; allow to drain 1 to 2 hours.
- Combine the drained yogurt, cucumber, garlic, parsley, mint, lemon juice, salt, and pepper in a bowl. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 21.1 calories, Carbohydrate 2.8 g, Cholesterol 1.7 mg, Fat 0.5 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 44.6 mg, Sugar 2.3 g
GREEK YOGURT-CUCUMBER SAUCE - GERMAN TSATSIKI
Steps:
- If you do not have Greek yogurt (very thick yogurt), line a colander with paper towels and place plain yogurt into it. Cover with more paper towels to drain excess liquid for 15 minutes or longer.
- Shred half a cucumber, place in a colander, sprinkle with 1/2 teaspoon salt or to taste and let sit for 15 minutes. Press excess liquid out.
- In a small bowl, mix together 1 cup Greek yogurt or yogurt cheese, shredded and pressed cucumber, 2 minced cloves garlic, 1 teaspoon lemon juice and 2 teaspoons olive oil. Refrigerate until ready to serve. The longer it sits, the more the garlic melds with the other ingredients. If the sauce looks runny, stir the liquid back in.
- The German presentation is to garnish with sprigs of fresh dill or chopped fresh dill or drizzle with a little extra-virgin olive oil over the dish.
Nutrition Facts : Calories 24 kcal, Carbohydrate 1 g, Cholesterol 1 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 114 mg, Sugar 1 g, Fat 1 g, ServingSize 10 servings, UnsaturatedFat 0 g
GREEK TZATZIKI
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
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
TZATZIKI (GREEK YOGURT AND CUCUMBER SAUCE)
I use this sauce on my Greek Burgers, Kabobs and Gryos. The trick to a good Tzatziki is thick yogurt. I use a good Greek Yogurt when I am not using my own homemade. If I am using plain yogurt I drain it in a small colander lined with a coffee filter for an hour while the cucumbers are draining after being salted.
Provided by Marsha Gardner
Categories Dips
Number Of Ingredients 8
Steps:
- 1. If you don't have Greek yogurt, strain plain yogurt as described above. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
- 2. In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Add olive oil. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)
- 3. Tzatziki will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.
TZATZIKI (GREEK CUCUMBER-YOGURT SAUCE)
Another variation of tzatziki. This recipe is adapted from "The Olive and the Caper," a Greek cookbook that I checked out from the library. This is great over baked salmon, gyro-style sandwiches, as a sauce for vegetable fritters... etc. This is best made several hours (up to the night before) before serving.
Provided by Greeny4444
Categories Sauces
Time 15m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- In an airtight container (that can hold 2 cups), combine the yogurt, salt, and the garlic.
- Peel the cucumber, and remove the seeds if they are large. Finely chop the cucumber.
- Squeeze the cucumber bits to get rid of any excess liquid, then add it to the yogurt.
- Stir in the dill, pepper, and the vinegar. Mix thoroughly.
- Cover and refrigerate for up to two days.
Nutrition Facts : Calories 47.9, Fat 2.1, SaturatedFat 1.3, Cholesterol 8, Sodium 223.4, Carbohydrate 5.4, Fiber 0.3, Sugar 3.7, Protein 2.6
AUTHENTIC GREEK TZATZIKI
This is a lovely, cool, refreshing Greek tzatziki dip that I first tasted and fell in love with in the Greek Islands. It is lovely with hot toasted pita bread and veggies or lamb kebabs! The key is strain the liquid from the cucumber very well so the dip stays creamy and not watery and to always use thick, full-fat Greek yogurt. Low-fat versions won't cut it. Enjoy!
Provided by Anonymous
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Stir together olive oil, vinegar, and garlic in a bowl and let sit while you prepare the cucumber.
- Peel cucumber and cut in half lengthways; scrape out all the seeds. Grate cucumber with a cheese grater into a sieve set over a bowl. Sprinkle with salt. Strain out as much liquid as possible by pressing down in the sieve with the palm of your hand. Alternately you can wring cucumber out in a clean tea towel. Add cucumber and yogurt to the garlic mixture. Mix until well combined and season with salt to taste.
Nutrition Facts : Calories 197.1 calories, Carbohydrate 5.6 g, Cholesterol 18.8 mg, Fat 17.4 g, Fiber 0.2 g, Protein 5.3 g, SaturatedFat 5.4 g, Sodium 81.2 mg, Sugar 4.1 g
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- Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
- Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
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