MAYONNAISE TZATZIKI RECIPES

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TZATZIKI SAUCE RECIPE - BLUE PLATE MAYONNAISE



Tzatziki Sauce Recipe - Blue Plate Mayonnaise image

This tart, refreshing sauce, inspired by Greek cuisine, can be served chilled as a condiment for grilled meats, a dressing for sandwiches or chicken salad, or as a dipping sauce for toasted pita chips or fresh vegetables.

Prep Time 20 minutes

Cook Time 1 hours 20 minutes

Number Of Ingredients 8

1 medium (or 1/2 large) cucumber
1 cup full fat Greek yogurt
1/2 cup Blue Plate® Mayonnaise
2 large garlic cloves, minced
Zest of 1 lemon
2 tablespoons fresh lemon juice
Salt and pepper to taste
1 tablespoon fresh dill, chopped

Steps:

  • Grate cucumber on a cheese grater or finely chop. Place grated cucumber in cheesecloth and squeeze as much of the liquid from it as possible; set aside. In a medium mixing bowl, combine yogurt, mayonnaise, garlic, lemon zest, lemon juice, salt and pepper. Add shredded cucumber. Cover and refrigerate. Let chill for at least 1 hour to overnight. (Longer chill time gives the ingredients time to meld.) Remove from refrigerator and add dill; mix to combine. Adjust seasoning to taste.

TZATZIKI CHICKEN SALAD RECIPE - BLUE PLATE MAYONNAISE



Tzatziki Chicken Salad Recipe - Blue Plate Mayonnaise image

Inspired by Greek cuisine, a simple sauce of mayonnaise, yogurt and cucumber makes the dressing for this light and refreshing chicken salad.

Prep Time 20 minutes

Cook Time 50 minutes

Number Of Ingredients 16

Sauce
1 medium cucumber
1 cup full fat Greek yogurt
1/2 cup Blue Plate® Mayonnaise
2 large garlic cloves, minced
Zest of 1 lemon
2 tablespoons fresh lemon juice
Salt, to taste
Pepper, to taste
Salad
5 chicken thighs, bone in and skin on
1 cup feta cheese, crumbled
1/2 medium red onion, thinly sliced
3 large hard-boiled eggs, chopped
1 medium cucumber, cubed
1 tablespoon fresh dill, minced

Steps:

  • Preheat oven to 350?. Make Sauce: Grate cucumber on a cheese grater (or finely mince). Place grated cucumber in cheesecloth and squeeze as much of the liquid from it as possible; set aside. In a medium mixing bowl, combine yogurt, mayonnaise, garlic, lemon zest, lemon juice, salt and pepper. Add shredded cucumber. Cover and refrigerate. Make Salad: Place chicken thighs on a small baking sheet lined with aluminum foil. Sprinkle with salt and pepper and bake for 25 to 30 minutes or until done. Remove from heat and let cool. Remove and discard skin and bones. Shred meat and place in a large bowl. Add feta, onion, eggs, cucumber and dill and mix until incorporated. Add sauce to chicken mixture. Let chill in refrigerator for at least 1 hour to give flavors time to meld. Remove from refrigerator and stir. Check for seasoning and season to taste, if necessary, before serving. KITCHEN TIPS When seasoning with salt, take into account the saltiness of the feta and olives. The dressing can be made a day ahead of time; cover and refrigerate until use.

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