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. Added another clove of garlic ( werewolves in Florida). Eliminated the parsley and go a little bit heavier on the fresh dill.
Provided by jslingo
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki
Time 10h15m
Yield 16
Number Of Ingredients 6
Steps:
- Line a colander with two layers of cheesecloth and place it over a bowl. Place yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain, 8 hours to overnight.
- Place grated cucumber in a fine mesh strainer; allow to drain 1 to 2 hours.
- Mix yogurt, cucumber, dill, lemon juice, garlic, salt, and pepper in a bowl. Refrigerate for flavors to blend, at least 2 hours.
Nutrition Facts : Calories 20.3 calories, Carbohydrate 2.5 g, Cholesterol 1.7 mg, Fat 0.5 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 20.3 mg, Sugar 2 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
TZATZIKI ( GREEK STYLE CUCUMBER AND YOUGHURT DIP WITH DILL)
Very delicious makes a great side to meats and salads and spicy food. Actual prep time is much less but I included the wait time
Provided by malinda sargent
Categories Other Sauces
Time 5h25m
Number Of Ingredients 9
Steps:
- 1. Mix cucumber and 1 tablespoon salt in small bowl, cover and chill 3 hours
- 2. Add greek yogurt to another bowl. Mix in sour cream, lemon juice, dill and garlic.
- 3. Squueze out as much of the liquid from the cucumber that you can. Stir cucumber into youghurt. Season with pepper. Cover and chill at least 2 hours ( can be made a day ahead)
- 4. Preheat over to 400 degrees, place pita wedges on a baking sheet brush with olive oil and bake until crisp about 10 minutes. Let cool. ( Can also be made a day ahead) Store Pita in airtight contain at room tempeture. Serve with Tzaziki.
GREEK-STYLE CUCUMBER AND YOGURT DIP WITH DILL
Categories Condiment/Spread Dairy Herb Vegetable Appetizer No-Cook Cocktail Party Picnic Super Bowl Yogurt Cucumber Summer Poker/Game Night Sour Cream Dill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Line sieve with cheesecloth and place over medium bowl. Place yogurt in sieve. Cover with plastic wrap and allow to drain in refrigerator overnight.
- Mix cucumber and 1 tablespoon salt in small bowl; cover and chill 3 hours.
- Transfer drained yogurt to another bowl. Mix in sour cream, lemon juice, dill and garlic. Squeeze out as much excess liquid as possible from cucumber. Stir cucumber into yogurt. Season with pepper. Cover; chill at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
- Preheat oven to 400°F. Place pita wedges on baking sheets. Brush with olive oil. Bake until crisp, about 10 minutes. Cool. (Can be made 1 day ahead. Store pita airtight at room temperature.) Serve cucumber dip with baked pita wedges.
TZATZIKI (GREEK CUCUMBER DIP)
Make and share this Tzatziki (Greek Cucumber Dip) recipe from Food.com.
Provided by Tina Klein
Categories Low Protein
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Drain cucumber in sieve or colander (very important or dip will be watery).
- Combine all ingredients.
- Chill at least an hour to blend falvours.
Nutrition Facts : Calories 49.8, Fat 2.1, SaturatedFat 1.3, Cholesterol 7.9, Sodium 320.3, Carbohydrate 5.9, Fiber 0.4, Sugar 4.1, Protein 2.6
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