Try this Tzatziki recipe, or contribute your own. "Dip" and "Garlic" are two of the tags cooks chose for Tzatziki."Wonderful! We made this classic Greek condiment to serve as an authentic accent to Lamb Souvlaki. It was easy to prepare and had great taste. The secret to great Tzatziki lies in the yogurt. I use a really good, high-fat, sheep's milk, Greek yogurt. I strongly encourage using Greek Yogurt! It's naturally thick, creamy and packed with tangy flavor. The only change I made was to squeeze out the remaining water from the peeled, shredded and drained cucumbers. Thoroughly dewatering the cucumbers is every important to a thick tzatziki." - sgrishka
Yield: 1 Ready in 45 minutes
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Verified by CSmith508
To Prepare the Yogurt: Line strainer with cheesecloth and set over a bowl. Bowl should support strainer so it does not touch the bottom of the bowl. Put the yogurt in the strainer loosely covered, and let it drain overnight in the refrigerator. Discard the liquid and use the strained yogurt as directed.
Combine all ingredients and refrigerate overnight before serving. Serve with pita
Per serving: 22 Calories (kcal); trace Total Fat; (5% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe from Food Network's COOKING LIVE Show #CL9372 - Hamptons Beach Party - Recipe courtesy Molyvos Restaurant.
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