Tzatziki Sauce Greek Cucumberyogurt Sauce Food

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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

GREEK YOGURT-CUCUMBER SAUCE - GERMAN TSATSIKI



Greek Yogurt-Cucumber Sauce - German Tsatsiki image

A yogurt-cucumber sauce with lots of garlic and olive oil is a traditional Greek tzatziki recipe which is often made and served in Germany.

Provided by Jennifer McGavin

Categories     Appetizer     Dinner     Lunch     Sauce

Time 20m

Yield 10

Number Of Ingredients 7

1 cup Greek yogurt
1 cup shredded cucumber, from about 1/2 a cucumber)
1/2 teaspoon salt, or to taste
2 cloves garlic, minced
1 teaspoon lemon juice
2 teaspoons extra-virgin olive oil
Fresh dill, for garnish

Steps:

  • If you do not have Greek yogurt (very thick yogurt), line a colander with paper towels and place plain yogurt into it. Cover with more paper towels to drain excess liquid for 15 minutes or longer.
  • Shred half a cucumber, place in a colander, sprinkle with 1/2 teaspoon salt or to taste and let sit for 15 minutes. Press excess liquid out.
  • In a small bowl, mix together 1 cup Greek yogurt or yogurt cheese, shredded and pressed cucumber, 2 minced cloves garlic, 1 teaspoon lemon juice and 2 teaspoons olive oil. Refrigerate until ready to serve. The longer it sits, the more the garlic melds with the other ingredients. If the sauce looks runny, stir the liquid back in.
  • The German presentation is to garnish with sprigs of fresh dill or chopped fresh dill or drizzle with a little extra-virgin olive oil over the dish.

Nutrition Facts : Calories 24 kcal, Carbohydrate 1 g, Cholesterol 1 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 114 mg, Sugar 1 g, Fat 1 g, ServingSize 10 servings, UnsaturatedFat 0 g

TZATZIKI SAUCE-- GREEK CUCUMBER/YOGURT SAUCE



Tzatziki Sauce-- Greek Cucumber/Yogurt Sauce image

This is the cool and creamy sauce that usually is served as a condiment on Greek Gyro sandwiches. The recipe calls for the thicker, Greek Yogurt, also called, "Greek Cheese". If you can't find this type of yogurt, you can use plain, regular yogurt from the grocery store. But in order to get the sauce to the desired thicker consistency, you need to suspend the yogurt in a cheesecloth for a couple of hours to drain some of the water off. If you don't mind it moderately runny, you can just make it as is and it is still delicious, just a little more messy. Make this with Recipezaar recipe #285900, Gyros- An Authentic Recipe For Making Them At Home Enjoy!

Provided by Miracle Miriam

Categories     Sauces

Time 3h

Yield 3 1/2 Cups, 12 serving(s)

Number Of Ingredients 7

3 cups Greek yogurt (also called Yogurt Cheese, see below for alternative)
3 tablespoons lemon juice (or juice of one lemon)
1 garlic clove, minced
1 large English cucumber, diced (the long, skinny ones)
1 tablespoon salt (for salting cucumbers)
1 tablespoon fresh dill (or both, depending on preference) or 1 tablespoon of fresh mint, chopped (or both, depending on preference)
salt & freshly ground black pepper

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.

TZATZIKI SAUCE -YOGURT AND CUCUMBER DIP



Tzatziki Sauce -Yogurt and Cucumber Dip image

Drain some low-fat yogurt overnight to make this yummy cucumber dressing. This is a delicious topping for grilled chicken or meat. It's also a great dip for veggies and pita chips. Added another clove of garlic ( werewolves in Florida). Eliminated the parsley and go a little bit heavier on the fresh dill.

Provided by jslingo

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Tzatziki

Time 10h15m

Yield 16

Number Of Ingredients 6

1 (16 ounce) container low-fat plain yogurt
1 cucumber - peeled, seeded, and grated
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
2 cloves garlic, minced
salt and ground black pepper to taste

Steps:

  • Line a colander with two layers of cheesecloth and place it over a bowl. Place yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain, 8 hours to overnight.
  • Place grated cucumber in a fine mesh strainer; allow to drain 1 to 2 hours.
  • Mix yogurt, cucumber, dill, lemon juice, garlic, salt, and pepper in a bowl. Refrigerate for flavors to blend, at least 2 hours.

Nutrition Facts : Calories 20.3 calories, Carbohydrate 2.5 g, Cholesterol 1.7 mg, Fat 0.5 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 20.3 mg, Sugar 2 g

TZATZIKI SAUCE (YOGURT AND CUCUMBER DIP)



Tzatziki Sauce (Yogurt and Cucumber Dip) image

Drain some low-fat yogurt overnight to make this yummy cucumber dressing. This is a delicious topping for grilled chicken or meat. It's also a great dip for veggies and pita chips.

Provided by Lobbylady

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Tzatziki

Time 10h25m

Yield 16

Number Of Ingredients 7

1 (16 ounce) container low-fat plain yogurt
1 cucumber, peeled, seeded, and grated
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
1 tablespoon fresh lemon juice
salt and pepper to taste

Steps:

  • Line a colander with two layers of cheesecloth and place it over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain overnight.
  • Lay grated cucumber on a plate lined with paper towel; allow to drain 1 to 2 hours.
  • Combine the drained yogurt, cucumber, garlic, parsley, mint, lemon juice, salt, and pepper in a bowl. Refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 21.1 calories, Carbohydrate 2.8 g, Cholesterol 1.7 mg, Fat 0.5 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 44.6 mg, Sugar 2.3 g

TZATZIKI



Tzatziki image

Keeping the garlic whole and removing once it has added enough flavor will keep the flavor more mild, but if you want more of a punch, grate it before adding and leave it in.

Provided by Mina Stone

Categories     Bon Appétit     Sauce     Condiment     Yogurt     Cucumber     Mint     Garlic

Yield Makes about 2 cups

Number Of Ingredients 7

3 Persian or 1/2 English hothouse cucumbers, cut into 1/4-inch pieces
Kosher salt
1 cup plain whole-milk Greek yogurt
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 garlic clove, lightly crushed
1/4 cup chopped mint

Steps:

  • Toss cucumbers with a few generous pinches of salt in a small bowl; firmly squeeze several times with your hands to release excess water. Drain.
  • Mix cucumbers, yogurt, oil, lemon juice, and garlic in a medium bowl; season with salt. Let sit at room temperature until tzatziki tastes garlicky, 15-20 minutes; discard garlic. Stir in mint just before serving.
  • Do Ahead
  • Tzatziki (without mint) can be made 3 days ahead. Cover and chill.

TZATZIKI (GREEK CUCUMBER-YOGURT SAUCE)



Tzatziki (Greek Cucumber-Yogurt Sauce) image

Another variation of tzatziki. This recipe is adapted from "The Olive and the Caper," a Greek cookbook that I checked out from the library. This is great over baked salmon, gyro-style sandwiches, as a sauce for vegetable fritters... etc. This is best made several hours (up to the night before) before serving.

Provided by Greeny4444

Categories     Sauces

Time 15m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 7

1 1/2 cups plain yogurt (12 ounces, I use Greek or fat-free plain)
1/2 teaspoon salt
4 teaspoons garlic, minced (from a jar)
1 small cucumber (I use a medium one)
1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
1/4 teaspoon fresh ground pepper
1 tablespoon red wine vinegar

Steps:

  • In an airtight container (that can hold 2 cups), combine the yogurt, salt, and the garlic.
  • Peel the cucumber, and remove the seeds if they are large. Finely chop the cucumber.
  • Squeeze the cucumber bits to get rid of any excess liquid, then add it to the yogurt.
  • Stir in the dill, pepper, and the vinegar. Mix thoroughly.
  • Cover and refrigerate for up to two days.

Nutrition Facts : Calories 47.9, Fat 2.1, SaturatedFat 1.3, Cholesterol 8, Sodium 223.4, Carbohydrate 5.4, Fiber 0.3, Sugar 3.7, Protein 2.6

LEBANESE TZATZIKI CUCUMBER YOGURT SAUCE



Lebanese Tzatziki Cucumber Yogurt Sauce image

Make and share this Lebanese Tzatziki Cucumber Yogurt Sauce recipe from Food.com.

Provided by Poison_Ivy

Categories     Breakfast

Time P1DT10m

Yield 4 sides, 4 serving(s)

Number Of Ingredients 8

1 cup Greek yogurt (not fat-free)
1 cucumber, peeled and seeded
1 pinch salt
1 garlic clove (or more to taste)
1/2 teaspoon garlic powder
1 teaspoon dried dill
1/2 teaspoon fresh lemon juice
1/4 cup freshly chopped mint leaf (or to taste) (optional)

Steps:

  • Drain the yogurt overnight with cheesecloth of paper-towel.
  • Blend cucumber.
  • Mix everything together with yogurt.

Nutrition Facts : Calories 14.3, Fat 0.1, Sodium 41, Carbohydrate 3.4, Fiber 0.5, Sugar 1.4, Protein 0.7

GREEK CUCUMBER YOGURT SAUCE (TZATZIKI)



Greek Cucumber Yogurt Sauce (Tzatziki) image

Make and share this Greek Cucumber Yogurt Sauce (Tzatziki) recipe from Food.com.

Provided by Pneuma66

Categories     Greek

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups Greek yogurt, strained of excess water
1 cup sour cream
2 cucumbers, peeled and grated (strained of excess juice)
1/2 cup fresh dill, chopped
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon white pepper

Steps:

  • Whisk together the Greek yogurt and sour cream in a bowl.
  • Stir in the grated cucumber and chopped fresh dill.
  • In a separate bowl, whisk together the extra virgin olive oil, apple cider vinegar, freshly minced garlic, salt and pepper.
  • Combine the two bowls.
  • Chill for several hours to let flavors blend.
  • Serve and enjoy.

Nutrition Facts : Calories 229.2, Fat 21.7, SaturatedFat 8.1, Cholesterol 29.9, Sodium 341.3, Carbohydrate 8.3, Fiber 0.9, Sugar 4.6, Protein 2.4

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