Greek Yogurt Tzatziki Dip Recipes

AUTHENTIC TZATZIKI - GREEK GARLIC YOGURT DIP

Steps:

• Crush the garlic with a little bit of salt and pepper.
• Peel the cucumber and grate. Squeeze well to get rid of water.
• Whip the yogurt in a bowl and then add the garlic paste, mixing well and then add the cucumber and mix again.
• Start adding small amounts of olive oil alternating with the vinegar while mixing.
• Add about 2 teaspoons fresh dill and mix well.
• Let it sit at least an hour in the refrigerator before serving.

AUTHENTIC GREEK TZATZIKI

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.

GREEK TZATZIKI

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.

EASY TZATZIKI

Steps:

• In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper. Chill.
• BYOC: For some extra flavor, add some olive oil and some coarsely chopped fresh mint. Serve with crudities at your next party. Brush a pita with some olive oil and sprinkle za'atar on top. Bake in the oven until crispy and serve.

TZATZIKI SAUCE-- GREEK CUCUMBER/YOGURT SAUCE

Steps:

• Peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute Drain well and wipe dry with a paper towel.
• In food processor or blender, add cucumbers, garlic, lemon juice, dill and/or mint, and a few grinds of black pepper. Process until well blended, then stir into yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.
• This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.
• ** If you can't find the thicker Greek Yogurt Cheese, you can use regular, plain yogurt that is either full fat or low fat. To thicken, spoon yogurt into cheese cloth that has been quadrupled. Draw the corners of the cloth up and tie together. Suspend above a bowl for 2 hours so that water can drip out. The consistency of the yogurt should be like that of sour cream.
• You can skip this draining process, if you want, but you will have a moderately messier, runnier result.

GREEK CUCUMBER YOGURT DIP "TZATZIKI"

Steps:

• Start off by peeling, then seeding, and shredding the cucumbers.
• Cover and set aside to drain any liquid it may have.
• Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined.
• Using a whisk, blend the yogurt. Add the olive oil mixture to the yogurt mixture and mix well.
• Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.
• Garnish with a sprig of fresh dill and/or cut in half olive just before serving. Enjoy!!!