Greek Yogurt Dip Tzatziki Food

TZATZIKI SAUCE-- GREEK CUCUMBER/YOGURT SAUCE

Steps:

• Peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute Drain well and wipe dry with a paper towel.
• In food processor or blender, add cucumbers, garlic, lemon juice, dill and/or mint, and a few grinds of black pepper. Process until well blended, then stir into yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.
• This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.
• ** If you can't find the thicker Greek Yogurt Cheese, you can use regular, plain yogurt that is either full fat or low fat. To thicken, spoon yogurt into cheese cloth that has been quadrupled. Draw the corners of the cloth up and tie together. Suspend above a bowl for 2 hours so that water can drip out. The consistency of the yogurt should be like that of sour cream.
• You can skip this draining process, if you want, but you will have a moderately messier, runnier result.

AUTHENTIC GREEK TZATZIKI

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.

GREEK TZATZIKI

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.

TZATZIKI: CUCUMBER YOGURT DIP

Steps:

• Gather the ingredients.
• In a medium bowl, combine the olive oil, vinegar, garlic, salt, and pepper. Mix until well combined.
• Using a whisk , blend the yogurt with the sour cream in a separate bowl. Add the olive oil mixture to the yogurt mixture and mix well.
• Add the cucumbers and chopped fresh dill. Chill for at least 2 hours before serving and garnish with an additional sprinkle of fresh dill.

TZATZIKI SAUCE: GREEK YOGURT, CUCUMBER, DILL AND GARLIC

Steps:

• Sprinkle grated cucumber with salt. Let sit in a colander to drain for 10 minutes, then squeeze out excess water with your hands.
• Combine yogurt, cucumber, garlic, oil, dill and salt in a bowl. Mix well.
• You can either serve immediately or chill in refrigerator for 1 hour before serving.

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.

GREEK YOGURT DIP TZATZIKI

Steps:

• Mince garlic.
• Finely chop onion and cucumber.
• Mash olive oil, garlic and onion together.
• Drain yogurt to minimize excess water.
• Mix olive oil, garlic, onion and yogurt in bowl.
• Drain Cucumber to minimize excess water: wrap in paper towel to absorb water.
• Add drained cucumber to mixture.
• Salt and Pepper to taste.