Cucumber Dill Dip Tzatziki American Style Food

CUCUMBER DILL DIP TZATZIKI AMERICAN STYLE

Steps:

• Take out cream cheese and let it get to room temperature.
• While the cream cheese is coming to room temperature, peel the cucumber and slice it down the middle (long way) Scoop out the seeds with a spoon. Then grate the fleshy deseeded cucumber halves.
• Place the grated cucumber in a colander or cheese cloth along with the salt. Let it sit for at least 1/2 hour to drain more liquid. Then squeeze out as much water as you can. It will not be completely dry, but give it what you got!
• In a Kitchen aid, or bowl if using a hand blender, combine the softened cream cheese and sour cream. Blend it until it is smooth. If you want a thinner sauce, add more sour cream. You can also use plain yogurt in place of the sour cream.
• Add the vinegar,garlic,chives and dill. Blend again. Then add the drained shredded cucumbers. Add salt and pepper to taste.
• Refrigerate over night to blend flavors, but do taste it and add according to taste. This is not a traditional Tzatziki recipe, but one that can be made with ingredients that are readily available. Fresh tasting and many ways to enjoy! :)

TZATZIKI ( GREEK STYLE CUCUMBER AND YOUGHURT DIP WITH DILL)

Steps:

• 1. Mix cucumber and 1 tablespoon salt in small bowl, cover and chill 3 hours
• 2. Add greek yogurt to another bowl. Mix in sour cream, lemon juice, dill and garlic.
• 3. 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)
• 4. 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.

TZATZIKI (GREEK CUCUMBER DIP)

Steps:

• Drain cucumber in sieve or colander (very important or dip will be watery).
• Combine all ingredients.
• Chill at least an hour to blend falvours.

CUCUMBER DIP

Steps:

• Peel and grate cucumber.
• Mix cucumber with vinegar and salt and refrigerate overnight.
• When ready to serve, thoroughly blend cream cheese, mayonnaise, and garlic.
• Press all liquid from the marinated cucumber; discard the liquid and stir the cucumber into the cream cheese mixture.
• Serve with fresh vegetables or a thin corn chip.

GREEK CUCUMBER DIP ( TZATZIKI )

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.

CUCUMBER TZATZIKI

Steps:

• Combine and refrigerate.
• Can be made 1 day in advance.
• Could add a little fresh mint or olive oil when ready to serve.

TZATZIKI (YOGHURT AND CUCUMBER DIP)

Steps:

• Wash and grate the cucumber.
• Place in a sieve, squeeze gently and remove as much moisture as possible.
• Mix all ingredients.
• Use as a dip or as a sauce.

GARLIC CUCUMBER DIP ( TZATZIKI )

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.