Greek Style Cucumber And Yogurt Dip With Dill

TZATZIKI (YOGHURT, CUCUMBER, GARLIC AND MINT DIP)



Tzatziki (Yoghurt, Cucumber, Garlic and Mint Dip) image

THIS is how tzatziki should be. NO ONIONS! I've never had tzatziki with onions before but notice that most of the recipes on here seem to include them?! This is simple, delicious and exactly as authentic Greek tzatziki should be. I make this with virtually fat free greek yoghurt and about half the oil and it still comes out beautifully. Keeps in the fridge for 2-3 days, however I suggest you make it the evening before you want it because leaving it overnight really allows the flavours to infuse. Yummy!

Recipe From food.com

Provided by Wendy-Bob

Categories     Sauces

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

2 garlic cloves (finely minced)
2 tablespoons olive oil
1 tablespoon lemon juice
1 small cucumber
1 teaspoon salt
600 g thick plain Greek yogurt
2 teaspoons dried mint

Steps:

  • Put the garlic, lemon juice and olive oil in a small bowl and leave to one side.
  • Peel alternate strips of skin from the cucumber (ie. peel a strip, miss a strip) and grate coarsely.
  • Place the cucumber in a sieve and sprinkle with salt.
  • Leave for approximately 30 mins to allow the water to drip away. Squash any remaining juice out of the shredded cucumber.
  • Put the yogurt and mint in a bowl. Mix well.
  • Add the garlic, lemon juice, olive oil and drained cucumber, and season well with black pepper.
  • Mix well and taste for salt before serving.

AUTHENTIC GREEK TZATZIKI



Authentic Greek Tzatziki image

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!

Recipe From allrecipes.com

Provided by Anonymous

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 20m

Yield 6

Number Of Ingredients 6

4 tablespoons olive oil
2 tablespoons red wine vinegar
1 clove garlic, minced, or more to taste
1 large cucumber
salt to taste
1 (17.6 ounce) container full fat plain Greek yogurt (such as FAGE Total®)
Calories197.1 calories
Carbohydrate5.6 g
Cholesterol18.8 mg
Fat17.4 g
Fiber0.2 g
Protein5.3 g
SaturatedFat5.4 g
Sodium81.2 mg
Sugar4.1 g

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.

CUCUMBER DILL YOGHURT DIP



Cucumber Dill Yoghurt Dip image

This classic, refreshing cucumber dill yoghurt dip makes the perfect dip for your fresh vegetables.

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h10m

Yield 6

Number Of Ingredients 7

1/2 cup shredded English (hothouse) cucumber
1 cup Mountain High™ whole milk plain yoghurt
1 1/4 teaspoons dried dill weed
1/4 teaspoon finely grated lemon peel
1/4 teaspoon onion powder
1/4 teaspoon salt
Fresh vegetables, as desired
Calories30
Carbohydrate3 g
Cholesterol5 mg
Fiber0 g
Protein1 g
SaturatedFat1 g
ServingSize1 Serving
Sodium125 mg
Sugar2 g
TransFat0 g

Steps:

  • Thoroughly remove excess liquid from shredded cucumbers by pressing through a fine mesh sieve with paper towels. In small bowl, mix yoghurt, cucumber, dill weed, lemon peel, onion powder and salt. Cover and refrigerate 1 hour before serving.
  • Serve with fresh vegetables.

CUCUMBER-DILL YOGURT DIP



Cucumber-Dill Yogurt Dip image

Recipe From foodnetwork.com

Provided by Aida Mollenkamp

Categories     condiment

Time 5m

Yield 2 1/2 cups

Number Of Ingredients 9

2 cups plain whole milk yogurt
1/4 English hothouse cucumber, small dice (about 3/4 cup)
2 tablespoons minced fresh dill
1 teaspoon ground coriander
3/4 teaspoon red pepper flakes
1/2 teaspoon white wine vinegar
1 teaspoon kosher salt
Freshly ground black pepper
Serving Suggestion: Assortment of vegetables such as green beans, celery, cucumber, mushrooms, roasted beets, or boiled potatoes

Steps:

  • In a medium bowl, mix together yogurt, cucumber, dill, coriander, red pepper flakes, vinegar, and salt until evenly combined. Season well with freshly ground black pepper, taste, and adjust seasoning, as needed. Serve with an assortment of vegetables for dipping.

GREEK-STYLE CUCUMBER AND YOGURT DIP WITH DILL



Greek-Style Cucumber and Yogurt Dip with Dill image

Recipe From epicurious.com

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

2 cups plain yogurt
1 English hothouse cucumber, unpeeled, halved lengthwise, seeded, grated
1 tablespoon coarse salt
1/2 cup sour cream
2 tablespoons fresh lemon juice
2 tablespoons minced fresh dill
1 garlic clove, minced
6 pita breads, cut horizontally in half, then cut into wedges
Olive oil

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.

LEMON-DILL CUCUMBER DIP



Lemon-Dill Cucumber Dip image

Fat-free Greek-style yogurt gives this quick and flavorful dip a rich, creamy texture. It's perfect served with your choice of fresh, crunchy veggies or toasted whole-wheat pita bread. The flavors are flexible, so customizing to taste is easy -add more cucumber for extra crunch or a little more garlic for extra bite. -Jeremy McCarty, Asheville, North Carolina

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 12 servings (1/4 cup each).

Number Of Ingredients 8

2-1/2 cups fat-free plain Greek yogurt
1 small cucumber, peeled, seeded and finely chopped
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
3 garlic cloves, minced
2 teaspoons grated lemon zest
3/4 teaspoon salt
1/4 teaspoon pepper
Additional dill and lemon zest, optional
Calories 36 calories
Fat0 fat (0 saturated fat)
Cholesterol0 cholesterol
Sodium173mg sodium
Carbohydrate3g carbohydrate (3g sugars
Fiber0 fiber)
Protein6g protein.

Steps:

  • In a small bowl, mix first seven ingredients; refrigerate, covered, until flavors are blended, about 1 hour. If desired, sprinkle with additional dill and lemon peel before serving.

EASY GREEK YOGURT CUCUMBER SAUCE



Easy Greek Yogurt Cucumber Sauce image

This concoction is a result of my experimental efforts in trying to copy a favorite Greek restaurant's tzatziki sauce. Serve with gyros, pita bread, chips, or raw veggies.

Recipe From allrecipes.com

Provided by Polly Rinas Janos

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 8h25m

Yield 16

Number Of Ingredients 11

1 cup plain yogurt
1 cup sour cream
1 teaspoon white vinegar
½ teaspoon lemon juice
1 small cucumber - peeled, seeded, and finely chopped
1 green onion
1 garlic clove, minced
¼ cup crumbled feta cheese
½ teaspoon oregano
¼ teaspoon lemon zest
salt and pepper to taste
Calories52.8 calories
Carbohydrate2.3 g
Cholesterol10.7 mg
Fat4.1 g
Fiber0.1 g
Protein1.9 g
SaturatedFat2.6 g
Sodium62.7 mg
Sugar1.3 g

Steps:

  • Stir together the yogurt, sour cream, vinegar, lemon juice, cucumber, green onion, garlic, feta cheese, oregano, lemon zest, salt, and pepper in a bowl; cover and chill 8 hours or overnight before serving.

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