BEST TZATZIKI
Learn how to make tzatziki, a traditional Greek yogurt and cucumber sauce with fresh herbs. Tzatziki is a refreshing sauce or dip, and it's so easy to make! This basic recipe yields about 2 1/2 cups; multiply if necessary.
Provided by Cookie and Kate
Categories Sauce
Time 15m
Number Of Ingredients 7
Steps:
- Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
- Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
- Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.
Nutrition Facts : ServingSize 1/4 cup, Calories 78 calories, Sugar 2.7 g, Sodium 154.2 mg, Fat 5.4 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 4.5 g, Fiber 0.4 g, Protein 3.8 g, Cholesterol 4.6 mg
TZATZIKI
A classic meze consisting of Greek yoghurt, cucumber, garlic and mint. There are many variants of this recipe, this is my take on it. Tzatziki makes a very nice condiment for gyros or kebabs. It goes very well with pork or lamb. It's also very nice served as a dip with pita bread triangles.
Provided by carlleach
Time 1h15m
Yield Makes Portions
Number Of Ingredients 8
Steps:
- Peel cucumber, cut in half lengthways and de-seed using a teaspoon, then coarsely grate.
- Put grated cucumber into a sieve suspended over a bowl, sprinkle over 1/2 tsp of salt and mix through. Place a plate on top of cucumber and allow cucumber to drain for approximately 1 hour, or until water stops dripping (whichever is first).
- Combine all the ingredients and mix thoroughly.
- The flavours combine better if given time so I prefer to leave it in a sealed container in the refrigerator overnight.
- If Greek yoghurt is not available then you can make your own Greek style from plain yoghurt by suspending a sieve lined with cheesecloth over a bowl, adding the yoghurt and allowing it to drain for 2-3 hours, or longer if thicker yoghurt is preferred, in a refrigerator. A paper coffee filter can be used as an alternative to a cheesecloth, following the above method.
AUTHENTIC GREEK TZATZIKI
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
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
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.
TZATZIKI
This fresh and simple Greek dip is perfect served with toasted pitta bread for a party platter or served with slow roast lamb
Provided by Barney Desmazery
Categories Side dish, Snack
Time 10m
Number Of Ingredients 4
Steps:
- Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yogurt, garlic and mint, and mix well. Great served with slow roast lamb or as a dip.
Nutrition Facts : Calories 43 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
GREEK TZATZIKI
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
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
This quick and easy recipe will show you how to make homemade tzatziki, a great accompaniment to Greek dishes.
Provided by David Laris
Categories Starters & nibbles
Yield Serves 4
Number Of Ingredients 6
Steps:
- The best result is achieved by peeling and de-seeding the cucumber before grating. Hang the grated cucumber in muslin cloth or a tea towel in order to squeeze out all the excess liquid, if you like.
- Combine the yoghurt, cucumber, lemon juice and garlic. Add a dash of olive oil and sprinkle with paprika.
GREEK CUCUMBER YOGURT DIP "TZATZIKI"
Cool and creamy, this tangy cucumber dip flavored with garlic is the perfect complement to grilled meats and vegetables, like souvlaki and fried zucchini.
Provided by Maria * @WWCook1
Categories Other Appetizers
Number Of Ingredients 8
Steps:
- Start off by peeling, then seeding, and shredding the cucumbers.
- Cover and set aside to drain any liquid it may have.
- Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined.
- Using a whisk, blend the yogurt. Add the olive oil mixture to the yogurt mixture and mix well.
- Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.
- Garnish with a sprig of fresh dill and/or cut in half olive just before serving. Enjoy!!!
GREEK YOGURT TZATZIKI DIP
Steps:
- Combine all ingredients in food processor and pulse til smooth.
- Store covered in refrigerator.
Nutrition Facts : Calories 87 kcal, Carbohydrate 4 g, Protein 6 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 310 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
TZATZIKI (YOGHURT AND CUCUMBER DIP)
Recipe supplied per a request. We love this as a dip with savoury crackers and raw veggies, or a sauce on Souvlaki.
Provided by JustJanS
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 6
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.
TZATZIKI
Greek yogurt's thicker texture eliminates the need to drain yogurt in cheesecloth as most commonly seen in tzatziki recipes. Wringing out the moisture from your cucumber ensures that the tzatziki stays thick and creamy. We chose fresh dill and mint over dried to provide the brightest flavor possible.
Provided by Food Network Kitchen
Categories condiment
Time 15m
Yield about 2 cups
Number Of Ingredients 8
Steps:
- Line a strainer with a clean kitchen towel and place over a bowl. Grate the cucumber on the large holes of a box grater. Sprinkle 1 teaspoon of salt over the cucumbers and toss together by hand. Put the salted cucumber into the towel lined strainer and let sit for 10 minutes. Use the kitchen towel to squeeze out any remaining moisture.
- Stir the cucumber, Greek yogurt, garlic, lemon juice, olive oil, and 1/4 teaspoon salt together in a medium bowl until combined. Gently fold in the dill and mint. Serve drizzled with more olive oil.
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.
Nutrition Facts : Calories 64 kcal, Carbohydrate 2 g, Cholesterol 9 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, Sodium 76 mg, Sugar 1 g, Fat 5 g, ServingSize About 2 cups (16 servings), UnsaturatedFat 0 g
GREEK YOGURT-CUCUMBER SAUCE - GERMAN TSATSIKI
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
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5/5 (1)Total Time 1 hr 5 minsCategory Sauces, Dips & ToppingsCalories 40 per serving
- Grate cucumber coarsely over a strainer and bowl. Squeeze and press out as much water as you can.
- In a bowl, combine grated cucumber with yogurt, garlic, dill, olive oil, lemon juice and zest, and salt.
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5/5 (6)Total Time 1 hr 10 minsCategory DipCalories 63 per serving
- Transfer drained cucumber to a medium bowl. Add the yogurt, garlic, olive oil, lemon juice, dill, salt and pepper. Stir to combine.
YOGHURT AND CUCUMBER DIP (TZATZIKI) | FOOD TO LOVE
From foodtolove.co.nz
Cuisine GreekCategory Workday LunchesServings 8Total Time 1 hr
- Place the yoghurt onto a large square of double-thickness muslin cloth. Tie the ends of the cloth together and hang it over a large bowl, or place in a sieve. Refrigerate for about two hours or until the yoghurt is thick.
- Meanwhile, combine the cucumber and salt in a small bowl and let stand for 20 minutes. Gently squeeze out excess liquid.
- Combine the yoghurt, prepared cucumber, garlic, juice and one tablespoon of the mint in a small bowl and mix well. Serve topped with remaining mint.
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From en.wikipedia.org
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- Place thinly sliced cucumbers in a colander over a bowl. Mix 1/2 teaspoon salt into the cucumber slices and let sit for 5-10 minutes.
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From cookingwithcurls.com
5/5 (1)Total Time 15 minsCategory Appetizer, CondimentCalories 104 per serving
- Peel and then grate the cucumber. Squeeze to remove as much liquid as possible. I placed it in a strainer to allow even more liquid to drain.
- Place yogurt, garlic, cucumber, lemon juice, olive oil, salt and chopped dill in a bowl. Mix to combine and chill for at least 2 hours before serving.
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From cookwithq.com
Cuisine MediterraneanCategory Appetizer, SnackServings 6Total Time 30 mins
- Grate the English cucumber into a mesh sieve (or colander). Use your hands to squeeze out as much cucumber liquid as possible. Leave in sieve while you prepare the rest of the ingredients.
- Smash the garlic cloves with the side of your knife. Leaving the skin on, microwave the garlic for 15-20 seconds. Once it’s cool enough to handle, remove the skin and mince the cloves.
- Add the minced garlic to a bowl with the Greek yogurt, finely chopped dill, and lemon juice. Stir to combine. Add the grated/squeezed cucumber to the mixture a bit at a time until you reach your ideal level of cucumbery-ness.
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Estimated Reading Time 6 mins
- Slice the cucumber in half and take out the seeds. Grate the cucumber halves with the peels. Put the grated cucumber in a sieve to let the moisture drain. This can take a while, so you can also squeeze the moisture out by hand over the sink or in a cheesecloth.
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5/5 (3)Total Time 20 minsCategory Dips & SpreadsCalories 108 per serving
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From acouplecooks.com
5/5 (1)Category AppetizerCuisine GreekTotal Time 1 hr 15 mins
- Peel the cucumber, cut it in half, then scoop out the seeds with a spoon. Grate the cucumber using a box grater, then place the shreds in a fine mesh strainer and squeeze out as much liquid as possible. Sprinkle with kosher salt, then let stand for at least 10 minutes to drain any remaining water. Squeeze once more to drain.
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Reviews 12Servings 1Cuisine GreekCategory Accompaniment, Breakfast, Lunch, Snack
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5/5 (1)Calories 41 per servingCategory Side Dish, Snack
- Finely grate cucumbers over paper towels or a clean kitchen towel, wrap tight and squeeze out the excess juice with your hands over a bowl or the sink. Discard liquid. If you have the time, you can drain it in cheesecloth or fine mesh sieve overnight.
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