TZATZIKI SAUCE -YOGURT AND CUCUMBER DIP
Drain some low-fat yogurt overnight to make this yummy cucumber dressing. This is a delicious topping for grilled chicken or meat. It's also a great dip for veggies and pita chips. Added another clove of garlic ( werewolves in Florida). Eliminated the parsley and go a little bit heavier on the fresh dill.
Provided by jslingo
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki
Time 10h15m
Yield 16
Number Of Ingredients 6
Steps:
- Line a colander with two layers of cheesecloth and place it over a bowl. Place yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain, 8 hours to overnight.
- Place grated cucumber in a fine mesh strainer; allow to drain 1 to 2 hours.
- Mix yogurt, cucumber, dill, lemon juice, garlic, salt, and pepper in a bowl. Refrigerate for flavors to blend, at least 2 hours.
Nutrition Facts : Calories 20.3 calories, Carbohydrate 2.5 g, Cholesterol 1.7 mg, Fat 0.5 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 20.3 mg, Sugar 2 g
TZATZIKI SAUCE (YOGURT AND CUCUMBER DIP)
Drain some low-fat yogurt overnight to make this yummy cucumber dressing. This is a delicious topping for grilled chicken or meat. It's also a great dip for veggies and pita chips.
Provided by Lobbylady
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki
Time 10h25m
Yield 16
Number Of Ingredients 7
Steps:
- Line a colander with two layers of cheesecloth and place it over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain overnight.
- Lay grated cucumber on a plate lined with paper towel; allow to drain 1 to 2 hours.
- Combine the drained yogurt, cucumber, garlic, parsley, mint, lemon juice, salt, and pepper in a bowl. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 21.1 calories, Carbohydrate 2.8 g, Cholesterol 1.7 mg, Fat 0.5 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 44.6 mg, Sugar 2.3 g
TZATZIKI: CUCUMBER YOGURT
Provided by Cat Cora
Time 16m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- In a large bowl, combine yogurt, lemon juice, olive oil, garlic, and salt. Add in grated cucumber. Mix well and chill for 1 hour.;
TZATZIKI: CUCUMBER YOGURT DIP
Steps:
- Gather the ingredients.
- In a medium bowl, combine the olive oil, vinegar, garlic, salt, and pepper. Mix until well combined.
- Using a whisk , blend the yogurt with the sour cream in a separate bowl. Add the olive oil mixture to the yogurt mixture and mix well.
- Add the cucumbers and chopped fresh dill. Chill for at least 2 hours before serving and garnish with an additional sprinkle of fresh dill.
Nutrition Facts : Calories 64 kcal, Carbohydrate 2 g, Cholesterol 9 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, Sodium 76 mg, Sugar 1 g, Fat 5 g, ServingSize About 2 cups (16 servings), UnsaturatedFat 0 g
TZATZIKI SAUCE-- GREEK CUCUMBER/YOGURT SAUCE
This is the cool and creamy sauce that usually is served as a condiment on Greek Gyro sandwiches. The recipe calls for the thicker, Greek Yogurt, also called, "Greek Cheese". If you can't find this type of yogurt, you can use plain, regular yogurt from the grocery store. But in order to get the sauce to the desired thicker consistency, you need to suspend the yogurt in a cheesecloth for a couple of hours to drain some of the water off. If you don't mind it moderately runny, you can just make it as is and it is still delicious, just a little more messy. Make this with Recipezaar recipe #285900, Gyros- An Authentic Recipe For Making Them At Home Enjoy!
Provided by Miracle Miriam
Categories Sauces
Time 3h
Yield 3 1/2 Cups, 12 serving(s)
Number Of Ingredients 7
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"
Cool and creamy, this tangy cucumber dip flavored with garlic is the perfect complement to grilled meats and vegetables, like souvlaki and fried zucchini.
Provided by Maria * @WWCook1
Categories Other Appetizers
Number Of Ingredients 8
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!!!
TZATZIKI (YOGHURT, CUCUMBER, GARLIC AND MINT DIP)
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!
Provided by Wendy-Bob
Categories Sauces
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
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.
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