Tzatziki Greek Style Cucumber And Youghurt Dip With Dill Recipes

TZATZIKI SAUCE -YOGURT AND CUCUMBER DIP

Tzatziki Sauce -Yogurt and Cucumber Dip image

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

Ingredients

1 (16 ounce) container low-fat plain yogurt
1 cucumber - peeled, seeded, and grated
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
2 cloves garlic, minced
salt and ground black pepper to taste

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

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

GREEK YOGURT-CUCUMBER SAUCE - GERMAN TSATSIKI

Greek Yogurt-Cucumber Sauce - German Tsatsiki image

A yogurt-cucumber sauce with lots of garlic and olive oil is a traditional Greek tzatziki recipe which is often made and served in Germany.

Provided by Jennifer McGavin

Categories Appetizer Dinner Lunch Sauce

Time 20m

Yield 10

Number Of Ingredients 7

Ingredients

1 cup Greek yogurt
1 cup shredded cucumber, from about 1/2 a cucumber)
1/2 teaspoon salt, or to taste
2 cloves garlic, minced
1 teaspoon lemon juice
2 teaspoons extra-virgin olive oil
Fresh dill, for garnish

Steps:

If you do not have Greek yogurt (very thick yogurt), line a colander with paper towels and place plain yogurt into it. Cover with more paper towels to drain excess liquid for 15 minutes or longer.
Shred half a cucumber, place in a colander, sprinkle with 1/2 teaspoon salt or to taste and let sit for 15 minutes. Press excess liquid out.
In a small bowl, mix together 1 cup Greek yogurt or yogurt cheese, shredded and pressed cucumber, 2 minced cloves garlic, 1 teaspoon lemon juice and 2 teaspoons olive oil. Refrigerate until ready to serve. The longer it sits, the more the garlic melds with the other ingredients. If the sauce looks runny, stir the liquid back in.
The German presentation is to garnish with sprigs of fresh dill or chopped fresh dill or drizzle with a little extra-virgin olive oil over the dish.

Nutrition Facts : Calories 24 kcal, Carbohydrate 1 g, Cholesterol 1 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 114 mg, Sugar 1 g, Fat 1 g, ServingSize 10 servings, UnsaturatedFat 0 g

GREEK-STYLE CUCUMBER AND YOGURT DIP WITH DILL

Greek-Style Cucumber and Yogurt Dip with Dill image

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

Ingredients

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.

GREEK CUCUMBER DIP ( TZATZIKI )

Greek Cucumber Dip ( Tzatziki ) image

Make and share this Greek Cucumber Dip ( Tzatziki ) recipe from Food.com.

Provided by Stan5347

Categories < 4 Hours

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 (16 ounce) container plain yogurt
1 medium sweet onion, diced
1 cucumber, peeled, seeded, and diced
2 -3 minced garlic cloves
1 medium tomatoes, diced
1/2 teaspoon dried dill
1/2 teaspoon sea salt (may need to add more)
1/4 teaspoon fresh ground pepper

Steps:

Combine all ingredients in large bowl.
Chill in fridge for an hour (or more) before.
serving. Serve with your choice of pita.
chips/or bread, or your fav. party cracker.
Enjoy!
Cooking time is chill time.

Nutrition Facts : Calories 70.7, Fat 2.8, SaturatedFat 1.7, Cholesterol 10.6, Sodium 234.3, Carbohydrate 8.7, Fiber 0.8, Sugar 6, Protein 3.6

GARLIC CUCUMBER DIP ( TZATZIKI )

Garlic Cucumber Dip ( Tzatziki ) image

Given to me by my children's grandmother. Those of Greek heritage love this and so will you. This is great served with pita wedges or as a creamy dressing for gyros.

Provided by Dari Donovan

Categories Spreads

Time 45m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 large cucumber, peel and cut lengthwise, remove seeds
3/4 cup plain yogurt
3/4 cup sour cream
3 tablespoons olive oil
4 1/2 teaspoons fresh dill, minced
4 1/2 teaspoons red wine vinegar
3 garlic cloves, minced
1/4 teaspoon salt

Steps:

Grate cucumber and squeeze between paper towels several times to remove excess moisture.
Place cucumber in a small bowl, stir in yogurt, sour cream, oil, dill, vinegar, garlic, and salt.
Mix well.
Refirigerate until thoroughly chilled.
Garnish with additional minced dill before serving if desired.

Nutrition Facts : Calories 224.5, Fat 20.8, SaturatedFat 8, Cholesterol 24.9, Sodium 191.6, Carbohydrate 7.5, Fiber 0.4, Sugar 3.5, Protein 3.6

TZATZIKI ( GREEK STYLE CUCUMBER AND YOUGHURT DIP WITH DILL)

Tzatziki ( Greek style cucumber and youghurt dip with dill) image

Very delicious makes a great side to meats and salads and spicy food. Actual prep time is much less but I included the wait time

Provided by malinda sargent @GREEKROSE2005

Categories Dips

Number Of Ingredients 9

Ingredients

2 cup(s) plain greek youghurt or lebni
1 - english cucumber unpeeled halved lenthwise seeded and grated
1 tablespoon(s) coarse sea salt
1/2 cup(s) sour cream
2 tablespoon(s) lemon juice, fresh
2 tablespoon(s) dill, fresh minced fine
1 clove(s) garlic minced
6 - pita bread cut into wedges
- olive oil, extra virgin

Steps:

Mix cucumber and 1 tablespoon salt in small bowl, cover and chill 3 hours
Add greek yogurt to another bowl. Mix in sour cream, lemon juice, dill and garlic.
Squueze out as much of the liquid from the cucumber that you can. Stir cucumber into youghurt. Season with pepper. Cover and chill at least 2 hours ( can be made a day ahead)
Preheat over to 400 degrees, place pita wedges on a baking sheet brush with olive oil and bake until crisp about 10 minutes. Let cool. ( Can also be made a day ahead) Store Pita in airtight contain at room tempeture. Serve with Tzaziki.

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