Ultimate Tzatziki Recipes

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TZATZIKI SAUCE RECIPE



Tzatziki Sauce Recipe image

Creamy Greek Tztaziki Sauce recipe with cucumber, yogurt, and garlic. Add a tablespoon or two of fresh dill or mint, if you like. Do not skip draining the cucumbers or your yogurt dip will be too watery. And for best texture, cover and refrigerate anywhere from 30 minutes to 2 hours before serving. This versatile cucumber yogurt sauce can be used in many ways, be sure to read my post for all the ideas!

Provided by Suzy Karadsheh

Categories     Dips and Appetizers

Time 10m

Number Of Ingredients 9

3/4 English cucumber, (partially peeled (striped) and sliced )
1 tsp kosher salt (divided)
4 to 5 garlic cloves,
1 tsp white vinegar
1 tbsp Early Harvest Greek Extra Virgin Olive Oil
2 cups plain Greek yogurt
1/4 tsp ground white pepper
Warm pita bread for serving
Sliced vegetables for serving

Steps:

  • Use a box grater to manually grate the cucumbers or you can use a small food processor to finely chop the cucumbers as I do in this recipe. Toss the grated cucumbers with 1/2 tsp kosher salt. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. (There will be a lot of liquid).
  • In one large mixing bowl, place the garlic with remaining 1/2 tsp salt, white vinegar, and extra virgin olive oil. Mix to combine.
  • Add the grated cucumber to the bowl with the garlic mixture. Stir in the yogurt, and a pinch of white or black pepper, and the fresh herbs (if using. I did not use fresh herbs in the video). Stir to combine well.
  • Cover and refrigerate for a bit (anywhere from 30 minutes to a couple hours before serving). This will help thicken the sauce and give it the best texture, while allowing the flavors to meld.
  • When ready to serve, stir the tzatziki sauce to refresh and transfer to serving bowl, drizzle with more extra virgin olive oil, if you like. Serve with your favorite veggies, pita chips or wedges (be sure to read the post for more ideas on how to use this sauce)!

Nutrition Facts : Calories 16.3 kcal, Sugar 0.7 g, Sodium 78.7 mg, Fat 0.7 g, SaturatedFat 0.2 g, Carbohydrate 1 g, Fiber 0.1 g, Protein 1.5 g, Cholesterol 0.8 mg, UnsaturatedFat 0.4 g, ServingSize 1 serving

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

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

ULTIMATE TZATZIKI



Ultimate Tzatziki image

Typically people think of this as a Greek food, but I learned to make it from a friend when I was an exchange student in Germany. My friend, Hossein, was from Tehran, Iran (Persia) and he liked to have tzatziki with every meal (it is a condiment served on the side). As far as I can tell, most of the countries on the eastern side of the Mediterranean Sea, and other middle eastern countries like to eat something similar to this with many of their meals. Tzatziki is a yogurt salad typically made with cucumbers, onions and garlic. At least, these are what I consider to be the essential ingredients. I have had some in restaurants that omitted the cucumbers. Eh. Not so good, in my opinion. One of the dinners I usually serve with tzatziki in my home, is grilled salmon with rice, tzatziki and diced tomatoes on the side. I don't really follow a recipe for this, but here is my approximate amount of ingredients. For yogurt, you can use full, low or non-fat but I don't like the texture of non-fat. I prefer Greek style, it's smooth, thick and creamy not like gelatin.

Provided by MathMom.calif

Categories     Sauces

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 9

1 cup plain yogurt
1 cup cucumber, peeled, seeded, and finely diced (1/2 of a medium cucumber)
1/2 cup onion, finely diced
2 garlic cloves, minced
1 dash lemon juice (optional)
salt (you really need salt on plain yogurt...it helps it taste a lot better)
pepper
1/2 teaspoon dried dill, crumbled between your thumb and forefinger to sprinkle over the yogurt (crumbling it helps release a bit more of the flavor)
1 teaspoon of fresh mint, finely chopped (or 4 pinches of dried mint, crumbled between thumb and forefinger, sprinkled over the yogurt)

Steps:

  • Combine all ingredients and stir well.
  • Chill for at least a half hour before serving. Makes 4-5 very generous servings.

Nutrition Facts : Calories 52, Fat 2.1, SaturatedFat 1.3, Cholesterol 8, Sodium 30.1, Carbohydrate 6.3, Fiber 0.6, Sugar 4.2, Protein 2.6

TZATZIKI



Tzatziki image

Provided by Michael Symon : Food Network

Categories     condiment

Time 10m

Yield 4 servings

Number Of Ingredients 8

1 cup full-fat Greek yogurt
1/4 cup finely diced cucumber
2 tablespoons fresh dill, chopped
2 tablespoons fresh mint, chopped
1 tablespoon olive oil
1 clove garlic, grated
Zest of 1 lemon
Kosher salt and freshly ground black pepper

Steps:

  • Combine the yogurt, cucumber, dill, mint, olive oil, garlic, lemon zest and salt and pepper to taste in a mixing bowl and mix well.

TZATZIKI



Tzatziki image

Provided by Ina Garten

Categories     appetizer

Time 19m

Yield 2 1/2 cups

Number Of Ingredients 10

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.

TZATZIKI



Tzatziki image

Tzatziki, a cooling Greek condiment, helps soothe the heat of spicy dishes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 4 cups

Number Of Ingredients 8

3 medium cucumbers, peeled, seeded, and cut into 1/2-inch chunks
2 teaspoons salt
2 cups Homemade Yogurt, or prepared
2 teaspoons minced garlic
2 tablespoons finely chopped fresh dill
1 tablespoon chopped fresh mint
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice

Steps:

  • In a colander, toss together cucumbers and 1 teaspoon salt. Place colander in sink, and let cucumbers drain for 20 to 30 minutes.
  • Press cucumbers to extract excess liquid. Transfer to a bowl; mix in yogurt, garlic, dill, mint, oil, lemon juice, and remaining teaspoon salt. Refrigerate about 1 hour to allow flavors to blend; serve 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

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

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