Tzatziki Dip Recipes

EASY TZATZIKI

Easy Tzatziki image

Provided by Claire Robinson

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 6

Ingredients

1 cup Greek whole milk yogurt
1 English cucumber, seeded, finely grated and drained
2 cloves garlic, finely minced
1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice
2 tablespoons chopped fresh dill
Kosher salt and freshly cracked black pepper

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

Tzatziki image

Provided by Ina Garten

Categories appetizer

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.

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!

Provided by Anonymous

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 20m

Yield 6

Number Of Ingredients 6

Ingredients

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®)

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.

Nutrition Facts : Calories 197.1 calories, Carbohydrate 5.6 g, Cholesterol 18.8 mg, Fat 17.4 g, Fiber 0.2 g, Protein 5.3 g, SaturatedFat 5.4 g, Sodium 81.2 mg, Sugar 4.1 g

TZATZIKI

Tzatziki image

This fresh and simple Greek dip is perfect served with toasted pitta bread for a party platter or served with slow roast lamb

Provided by Barney Desmazery

Categories Side dish, Snack

Time 10m

Number Of Ingredients 4

Ingredients

½ cucumber, halved and deseeded
170g pot Greek yogurt
1 small garlic clove, crushed
handful mint leaves, chopped

Steps:

Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yogurt, garlic and mint, and mix well. Great served with slow roast lamb or as a dip.

Nutrition Facts : Calories 43 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium

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

TZATZIKI: CUCUMBER YOGURT DIP

Tzatziki: Cucumber Yogurt Dip image

Cool and creamy, this tangy cucumber dip, called tzatziki, is the perfect complement to grilled meat and vegetables, as well as pita for dipping.

Provided by Lynn Livanos Athan

Categories Appetizer Side Dish Sauce Condiment

Time 2h20m

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
1 tablespoon white vinegar
2 cloves garlic, finely minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup Greek yogurt , strained
1 cup sour cream
2 cucumbers , peeled, seeded, and diced
1 teaspoon chopped fresh dill, plus more for garnish

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

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