TZATZIKI (YOGHURT, CUCUMBER, GARLIC AND MINT DIP)
THIS is how tzatziki should be. NO ONIONS! I've never had tzatziki with onions before but notice that most of the recipes on here seem to include them?! This is simple, delicious and exactly as authentic Greek tzatziki should be. I make this with virtually fat free greek yoghurt and about half the oil and it still comes out beautifully. Keeps in the fridge for 2-3 days, however I suggest you make it the evening before you want it because leaving it overnight really allows the flavours to infuse. Yummy!
Provided by Wendy-Bob
Categories Sauces
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Put the garlic, lemon juice and olive oil in a small bowl and leave to one side.
- Peel alternate strips of skin from the cucumber (ie. peel a strip, miss a strip) and grate coarsely.
- Place the cucumber in a sieve and sprinkle with salt.
- Leave for approximately 30 mins to allow the water to drip away. Squash any remaining juice out of the shredded cucumber.
- Put the yogurt and mint in a bowl. Mix well.
- Add the garlic, lemon juice, olive oil and drained cucumber, and season well with black pepper.
- Mix well and taste for salt before serving.
CUCUMBER-YOGURT DIP
A cousin to Greek tzatziki, Ana Sortun's easy-to-make Turkish cucumber-yogurt dip includes a twist: dried mint. Serve with crackers and veggies as an appetizer, or (our favorite) dollop it on crispy potato latkes.
Provided by Ana Sortun
Categories condiment
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cut the garlic clove in half and place the halves at the edge of the cutting board. Use the dull side of your chef's knife to cut the garlic almost to a mash, then use the sharp side to mince it. Put the garlic and lemon juice in a small bowl along with a pinch of salt to remove the raw taste from the garlic and lightly pickle it.
- Chop the cucumber, scallions, and parsley and add them to the garlic.
- Finish by mixing in the yogurt, dried mint, and olive oil. Season with salt and serve with crudités, pita, or latkes.
GREEN CRUDITES WITH YOGURT-DILL DIP
Steps:
- Yogurt-Dill Dip: Pulse 1 garlic clove, 1/4 cup each roughly chopped mint, dill and parsley, 1 chopped scallion and 1 chopped anchovy in a food processor. Add 2 cups plain Greek yogurt and puree until smooth.
- Serve with:
- Broccolini: Trim, then cook in salted boiling water, 3 to 4 minutes; drain and cool in ice water, then drain again. Season with salt.
- Spiced Pepitas: Toss 1 1/2 cups pepitas (hulled pumpkin seeds) with 2 tablespoons melted butter, 1/2 teaspoon ground coriander, a pinch of cayenne and 3/4 teaspoon coarse salt on a baking sheet. Roast at 400 degrees F until golden, about 5 minutes.
- Persian Cucumbers
- Little Gem Lettuce
- Brussels Sprouts: Trim and cut in half; toss with olive oil, season with salt and roast at 400 degrees F, 20 minutes.
- Haricots Verts: Trim, then cook in salted boiling water, 4 minutes; drain and cool in ice water, then drain again. Season with salt.
GREEK-STYLE CUCUMBER AND YOGURT DIP WITH DILL
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
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.
CUCUMBER-MINT YOGURT DIP WITH CRUDITES
An assortment of carrot sticks, cherry tomatoes, cucumbers, wedges of fennel, Belgian endives, and bell pepper spears arranged on a simple white platter create a vivid presentation of color and shapes. Serve the "crudite" with a creamy yogurt dip spiked with vibrant flavors of lemon and fresh herbs.
Provided by Chef mariajane
Categories Low Protein
Time 10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Set strainer over 4-cup measuring cup. Line strainer with paper towel. Add yogurt to strainer; chill overnight; (about 1/2 cup liquid will drain from yogurt).
- Turn yogurt out into medium bowl; discard paper towel and drained liquid. Add cucumber, mint, lemon juice and garlic and stir to blend. Season to taste with salt and pepper. Cover and refrigerate to develop flavors, at least 2 hours and up to 1 day.
- Place bowl with dip on platter. Surround with vegetables and serve.
Nutrition Facts : Calories 22.4, Fat 1, SaturatedFat 0.7, Cholesterol 4, Sodium 111.9, Carbohydrate 2.3, Fiber 0.2, Sugar 1.7, Protein 1.2
CUCUMBER-DILL YOGURT DIP
Steps:
- In a medium bowl, mix together yogurt, cucumber, dill, coriander, red pepper flakes, vinegar, and salt until evenly combined. Season well with freshly ground black pepper, taste, and adjust seasoning, as needed. Serve with an assortment of vegetables for dipping.
MINT AND CUCUMBER YOGHURT
This yoghurt sauce is fab with spicy food such as curries, rice and savoury snacks like onion bhajis and kebabs
Provided by shafiqkhan
Time 5m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Add the yoghurt to bowl
- Grate cucumber and add to bowl, save a tsp for garnish
- Add the mint, sugar and salt and stir well
- Add enough milk to make the yoghurt into a medium consistency.
SUPER SIMPLE GYROS WITH CUCUMBER-MINT YOGURT
Looking for something that you can pull together for lunch or dinner in a jiffy? This easy, greek-inspired gyros recipe may be the way to go. To serve: heat and split the pitas; serve the lamb, seasoned tomatoes and feta, cucumber-mint yogurt, onion, and lettuce in separate dishes. Have your family and friends stuff the warm bread pockets to their liking. ENJOY!
Provided by Feast Your Eyes
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Mix yogurt, mint, sugar and salt in a small bowl. Stir in the cucumber. Cover and chill for at least 30 minutes.
- Season the diced tomato, feta cheese, and parsley with the red wine vinegar, olive oil, salt and pepper; set aside.
- In a large non-stick skillet, heat the oil over medium heat until hot. Add the ground lamb, oregano, thyme, garlic and onion powders, and black pepper; cook until browned - stirring to crumble. Drain on paper towel-lined plate.
- Transfer lamb to to a mixing bowl. Add the lemon juice and stir well.
- Warm the pita bread rounds; split open each pita half forming a pocket.
- Have everyone spoon even amounts of the lamb mixture into their pita pocket, and top with onions, lettuce, tomatoes and feta, and cucumber-mint yogurt.
Nutrition Facts : Calories 530.9, Fat 33.9, SaturatedFat 15.6, Cholesterol 105.8, Sodium 540.4, Carbohydrate 28.8, Fiber 2.6, Sugar 7.8, Protein 27.2
CUCUMBER YOGURT DIP WITH CUMIN
Make and share this Cucumber Yogurt Dip With Cumin recipe from Food.com.
Provided by Shirl J 831
Categories < 15 Mins
Time 5m
Yield 8 1/4 cup servings
Number Of Ingredients 5
Steps:
- In a small bowl, combine yogurt, cucumber, onion, mint and cumin.
- Add salt and pepper to taste.
- Mix well.
- spoon the yogurt mixture into a strainer lined with coffee filter.
- Place a bowl under the strainer to catch the liquid (whey) that drains off.
- Cover and refrigerate 12 hours,
- discard liquid.
Nutrition Facts : Calories 48.1, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.2, Sodium 49.3, Carbohydrate 8, Fiber 0.5, Sugar 6.1, Protein 4.1
YOGURT DIP WITH CRUDITES AND CHIPS
A no-cook, crowd-pleasing dip served with colorful, crunchy vegetables.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 6
Steps:
- Combine yogurt, zaatar, and garlic; season with salt. Transfer to a serving bowl; drizzle withoil and sprinkle with more zaatar. Serve, with crudites and chips.
CUCUMBER-MINT YOGURT DIP
Cool and refreshing, this dip pairs best with raw vegetables like carrots, cucumbers, and bell peppers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Number Of Ingredients 6
Steps:
- In a medium bowl, combine yogurt, mint, cucumber, and vinegar; season with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts : Calories 72 g, Fat 2 g, Protein 9 g
CUCUMBER YOGURT DIP
I can not get enough of this recipe for this cucumber-yogurt dip/sauce. Works well on roasted meats, in wraps, on rice, as a dip with vegetables or pita (or just baguette) on a spoon.... I used it on my curried chicken and rice recipe and it added a little coolness to the spices.
Provided by brew3431
Categories Southwest Asia (middle East)
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- to drain the yogurt, line a mesh colandar with cheesecloth or a coffee filter and hang over a bowl. Let the yogurt drain at least an hour or two, but no big deal if it is easier for you the night before. If that is the case, make sure to cover the top and leave it in the fridge.
- This can be skipped if you can get your hands on real Greek yogurt, which is thicker than most commerical brands.
- Place the now thickened yorgurt to a bowl and add the other ingredients. Best if it sits for a bit to let the flavors combine, but with me, it is likely that it will get eaten long before.
- You may keep leftovers in the fridge, but I find the raw garlic can get a bit intense upon sitting. Not that that is a bad thing, but consider yourself warned.
Nutrition Facts : Calories 47.2, Fat 2.1, SaturatedFat 1.3, Cholesterol 8, Sodium 29.8, Carbohydrate 5.3, Fiber 0.3, Sugar 3.6, Protein 2.5
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