Tzatziki Seasoning Blend Food

GREEK TZATZIKI

Greek Tzatziki image

This cool Greek dip only gets better with time. Serve with pita bread, in gyros, on lamb or with whatever you like!

Provided by LeeleeCooks

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki

Time 8h20m

Yield 40

Number Of Ingredients 9

Ingredients

1 (32 ounce) container plain low-fat yogurt
½ English cucumber with peel, grated
1 clove garlic, pressed
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest
3 tablespoons chopped fresh dill
1 tablespoon salt, or to taste
1 tablespoon freshly ground black pepper, or to taste

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.

Nutrition Facts : Calories 21.6 calories, Carbohydrate 1.9 g, Cholesterol 1.4 mg, Fat 1 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 190.6 mg, Sugar 1.7 g

TZATZIKI

Tzatziki image

Make and share this Tzatziki recipe from Food.com.

Provided by evelynathens

Categories Greek

Time 10m

Yield 1 1/2 pints, 12 serving(s)

Number Of Ingredients 7

Ingredients

1 pint sour cream (or Greek-style super thick yoghurt)
1 English cucumber, peeled, grated on a box grater, salted lightly for 5 minutes and squeezed between the hands to remov (the long, thin, almost seedless kind)
3 garlic cloves, mashed to a paste
1/3 cup olive oil
1 tablespoon red wine vinegar
1 tablespoon minced fresh dill (optional)
salt

Steps:

Just mix everything up together until it is all blended and the oil has emulsified into the yoghurt/sour cream. Taste for seasoning, and add salt if you think necessary. Put in a resealable container.
Allow to 'sit' in the refrigerator for at least 2-3 hours before using to allow the flavors to come out.
This wonderful meze (we do not think of it as a sauce here- it is a thick 'salata') is used to counterpoint rich, bbq'd meats (like souvlaki/shish kebab), but can be used in more diverse ways.
Place a small plate full on your dinner table for people to scoop up small amounts onto their bread (preferably crisp-baked pita).
Fry up some zucchini or eggplant slices (dredge in flour and fried in olive oil) and serve with a dollop of tzatziki on top.
Use as a salad dressing.
A dip for crudites.
Note: If I have time, I often lightly salt the grated cucumber and put in a colander to drain, then squeeze out water as per usual. This eliminates even more water.

Nutrition Facts : Calories 132.1, Fat 13.6, SaturatedFat 5.2, Cholesterol 19.9, Sodium 31.5, Carbohydrate 2.3, Fiber 0.1, Sugar 1.8, Protein 1

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