The Best Tzatziki Recipes
TZATZIKI
Greek yogurt's thicker texture eliminates the need to drain yogurt in cheesecloth as most commonly seen in tzatziki recipes. Wringing out the moisture from your cucumber ensures that the tzatziki stays thick and creamy. We chose fresh dill and mint over dried to provide the brightest flavor possible.
Provided by Food Network Kitchen
Categories condiment
Time 15m
Yield about 2 cups
Number Of Ingredients 8
Steps:
- Line a strainer with a clean kitchen towel and place over a bowl. Grate the cucumber on the large holes of a box grater. Sprinkle 1 teaspoon of salt over the cucumbers and toss together by hand. Put the salted cucumber into the towel lined strainer and let sit for 10 minutes. Use the kitchen towel to squeeze out any remaining moisture.
- Stir the cucumber, Greek yogurt, garlic, lemon juice, olive oil, and 1/4 teaspoon salt together in a medium bowl until combined. Gently fold in the dill and mint. Serve drizzled with more olive oil.
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
TZATZIKI
Provided by Michael Symon : Food Network
Categories condiment
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine the yogurt, cucumber, dill, mint, olive oil, garlic, lemon zest and salt and pepper to taste in a mixing bowl and mix well.
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
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- Prep the cucumber. In a food processor, grate the cucumbers. Toss with 1/2 tsp kosher salt. Transfer to a fine mesh strainer over a deep bowl to drain. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. Set aside briefly.
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- Drain the grated cucumber by pressing down on it over fine mesh sieve over a bowl. Alternatively, you could use a nut milk bag or cheesecloth and gently squeeze until all the moisture is out.
- Let the mixture rest for a few minutes for the flavors to meld together. Taste test to see if you need to add any extra herbs, lemon juice, or salt.
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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).
- Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.
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