Fennel Tzatziki Dipping Sauce Recipes
TZATZIKI SAUCE RECIPE
Creamy Greek Tztaziki Sauce recipe with cucumber, yogurt, and garlic. Add a tablespoon or two of fresh dill or mint, if you like. Do not skip draining the cucumbers or your yogurt dip will be too watery. And for best texture, cover and refrigerate anywhere from 30 minutes to 2 hours before serving. This versatile cucumber yogurt sauce can be used in many ways, be sure to read my post for all the ideas!
Provided by Suzy Karadsheh
Categories Dips and Appetizers
Time 10m
Number Of Ingredients 9
Steps:
- Use a box grater to manually grate the cucumbers or you can use a small food processor to finely chop the cucumbers as I do in this recipe. Toss the grated cucumbers with 1/2 tsp kosher salt. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. (There will be a lot of liquid).
- In one large mixing bowl, place the garlic with remaining 1/2 tsp salt, white vinegar, and extra virgin olive oil. Mix to combine.
- Add the grated cucumber to the bowl with the garlic mixture. Stir in the yogurt, and a pinch of white or black pepper, and the fresh herbs (if using. I did not use fresh herbs in the video). Stir to combine well.
- Cover and refrigerate for a bit (anywhere from 30 minutes to a couple hours before serving). This will help thicken the sauce and give it the best texture, while allowing the flavors to meld.
- When ready to serve, stir the tzatziki sauce to refresh and transfer to serving bowl, drizzle with more extra virgin olive oil, if you like. Serve with your favorite veggies, pita chips or wedges (be sure to read the post for more ideas on how to use this sauce)!
Nutrition Facts : Calories 16.3 kcal, Sugar 0.7 g, Sodium 78.7 mg, Fat 0.7 g, SaturatedFat 0.2 g, Carbohydrate 1 g, Fiber 0.1 g, Protein 1.5 g, Cholesterol 0.8 mg, UnsaturatedFat 0.4 g, ServingSize 1 serving
YOGURT, GARLIC, CUCUMBER & FENNEL DIP
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
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
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