Fennel Tzatziki Dipping Sauce Recipes

YOGURT, GARLIC, CUCUMBER & FENNEL DIP

Yogurt, Garlic, Cucumber & Fennel Dip image

Make and share this Yogurt, Garlic, Cucumber & Fennel Dip recipe from Food.com.

Provided by Stacia_

Categories Greek

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb cucumber
salt
1 small fennel bulb
2 cups drained yogurt
1/4 cup minced fennel leaves, dill
2 garlic cloves, minced
1 jalapeno chile, seeded and minced
2 tablespoons extra virgin olive oil
1 -2 tablespoon lemon juice

Steps:

Peel the cucumbers. If using English cucumbers, halve lengthwise and scrape out the seeds. Mediterranean cucumbers do not need to be seeded. Grate the cucumbers coarsely. Transfer to a sieve and sprinkle with 1 1/2 teaspoons salt. Toss well, then let drain 45 minutes. Put the cucumbers in a clean dish towel and squeeze well to remove excess water.
Grate the fennel coarsely.
In a bowl, combine the yogurt, herbs, garlic, chile, 1 tablespoon olive oil and 1 tablespoon lemon juice. Whisk well. Stir in the fennel and the cucumbers. Taste and adjust seasoning with salt and additional lemon juice, if desired. Refrigerate for at least 30 minutes or up to 3 hours before serving.
Transfer to a serving bowl or platter, drizzle with remaining 1 tablespoon olive oil and garnish with reserved herbs.

Nutrition Facts : Calories 115.8, Fat 7.3, SaturatedFat 2.4, Cholesterol 10.6, Sodium 59.5, Carbohydrate 10.1, Fiber 1.7, Sugar 5.2, Protein 3.9

TZATZIKI SAUCE

Tzatziki Sauce image

Easy dressing for gyros or Greek salad. Also makes a nice dipping sauce for Veggies. HINT: Tastes best when chilled for at least 1 hour after preparation.

Provided by DEBNJAMES

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki

Time 20m

Yield 8

Number Of Ingredients 7

Ingredients

2 (8 ounce) containers plain yogurt
2 cucumbers - peeled, seeded and diced
2 tablespoons olive oil
½ lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled

Steps:

In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

Nutrition Facts : Calories 74.8 calories, Carbohydrate 6.4 g, Cholesterol 3.4 mg, Fat 4.4 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 1.1 g, Sodium 41.5 mg, Sugar 4 g

CHEF JOHN'S TZATZIKI SAUCE

Chef John's Tzatziki Sauce image

I'm going to show you what I think is the best method for making this incredibly delicious Greek yogurt and garlic sauce. One of the world's great snacks, an all-purpose condiment, this is just good on so many things. I serve mine with some homemade pita bread. As always, enjoy!

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki

Time 3h25m

Yield 12

Number Of Ingredients 11

Ingredients

1 large English cucumber, peeled and grated
½ teaspoon salt
2 cups Greek yogurt
4 cloves garlic, minced
1 pinch cayenne pepper, or to taste
½ lemon, juiced
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh mint
salt and ground black pepper to taste
1 sprig fresh dill for garnish
1 pinch cayenne pepper for garnish

Steps:

Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.
Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.
Cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.

Nutrition Facts : Calories 48.5 calories, Carbohydrate 2.5 g, Cholesterol 7.5 mg, Fat 3.4 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 119.6 mg, Sugar 1.4 g

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