
Photo Credit
Sam Jones/Quinn Brein
Yield
about 3 cups
Category
Course
Preparation Method
Sources
Ingredients
2 medium-size cucumbers
2 cups plain whole milk Greek yogurt
4 cloves garlic, minced
4 tablespoons minced fresh dill
2 tablespoons lemon juice
1/2 teaspoon salt
What's cooking in The Old Farmer's Store?
More Like This
A great use for so many cucumbers. I wished I would've salted like suggested below.
Can this be frozen to serve later?
just add a tablespoon of oñive oil to the tzatziki and stir well. This makes it taste super creamy and more originally Greek.
I agree. It really needs that touch of richness and flavor.
Love this recipe .
Serve this with fried green tomatoes, it makes a great combo:-)
If you have time - drain the yogurt for two hours or so by placing it in a fine strainer, over a couple of coffee filters, or on cheese cloth. This makes it much richer and less watery. Or if you have a specialty shop - use greek yogurt instead!
Lightly salt the cucumbers and let drain for about 30-45 minutes in a collander for a creamier, less watery Tzadziki
IMPORTANT: put the grated cucumber in a kitchen towel and squeeze out all the liquid before adding it to the yogurt! Otherwise your sauce will be runny.
Comments