Tahini Tzatziki Recipes

TZATZIKI

Tzatziki image

Provided by Ina Garten

Time 19m

Yield 2 1/2 cups

Number Of Ingredients 10

Ingredients

1 pound (1 pint) plain yogurt (whole milk or low fat)
1 hothouse cucumber, unpeeled and seeded
1 tablespoon plus 1/2 teaspoon kosher salt
1/2 cup sour cream
1 tablespoon Champagne vinegar or white wine vinegar
2 tablespoons freshly squeezed lemon juice (1 lemon)
1 tablespoon good olive oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh dill
Pinch freshly ground black pepper

Steps:

Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.
Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.

GREEK TZATZIKI

Greek Tzatziki image

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

Ingredients

1 (32 ounce) container plain low-fat yogurt
½ English cucumber with peel, grated
1 clove garlic, pressed
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest
3 tablespoons chopped fresh dill
1 tablespoon salt, or to taste
1 tablespoon freshly ground black pepper, or to taste

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

TAHINI TZATZIKI

Tahini Tzatziki image

Make and share this Tahini Tzatziki recipe from Food.com.

Provided by dicentra

Categories Salad Dressings

Time 10m

Yield 1 1/4 cups

Number Of Ingredients 7

Ingredients

1/2 cup cucumber, peeled seeded and shredded
3/4 teaspoon sea salt
1/3 cup raw tahini
3 tablespoons water
3 tablespoons lemon juice
1 teaspoon dill
2 1/2 garlic cloves

Steps:

In bowl, combine cucumber and ¼ t salt. Mix well and set aside for 5 minutes.
In blender, combine tahini, ½ t salt, water, lemon juice, dill and ½ clove garlic. Blend until smooth.
Remove cucumber from bowl and squeeze out liquid with your hands. Stir in tahini. Grate remaining garlic into mixture.

Nutrition Facts : Calories 387.7, Fat 30.9, SaturatedFat 4.3, Sodium 1446, Carbohydrate 22.8, Fiber 6.4, Sugar 1.7, Protein 12.2

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