TZATZIKI RECIPE RECIPES

Name: Tzatziki
Prep time: 15 min
Total time: 19 min
Yield: 2 1/2 cups
Cuisine: european
Ingredients: 1 pound (1 pint) plain yogurt (whole milk or low fat); 1 hothouse cucumber, unpeeled and seeded; 1 tablespoon plus 1/2 teaspoon kosher salt; 1/2 cup sour cream; 1 tablespoon Champagne vinegar or white wine vinegar; 2 tablespoons freshly squeezed lemon juice (1 lemon); 1 tablespoon good olive oil; 1 1/2 teaspoons minced garlic; 1 1/2 teaspoons minced fresh dill; Pinch freshly ground black pepper

TZATZIKI RECIPE | INA GARTEN | FOOD NETWORK

Tzatziki Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories appetizer

Total Time 19 minutes

Prep Time 15 minutes

Yield 2 1/2 cups

Number Of Ingredients 10

Ingredients

1 pound (1 pint) plain yogurt (whole milk or low fat)
1 hothouse cucumber, unpeeled and seeded
1 tablespoon plus 1/2 teaspoon kosher salt
1/2 cup sour cream
1 tablespoon Champagne vinegar or white wine vinegar
2 tablespoons freshly squeezed lemon juice (1 lemon)
1 tablespoon good olive oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh dill
Pinch freshly ground black pepper

Steps:

Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.
Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.

EASY TZATZIKI RECIPE | CLAIRE ROBINSON | FOOD NETWORK

Easy Tzatziki Recipe | Claire Robinson | Food Network image

Provided by Claire Robinson

Total Time 15 minutes

Prep Time 15 minutes

Yield 1 1/2 cups

Number Of Ingredients 6

Ingredients

1 cup Greek whole milk yogurt
1 English cucumber, seeded, finely grated and drained
2 cloves garlic, finely minced
1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice
2 tablespoons chopped fresh dill
Kosher salt and freshly cracked black pepper

Steps:

In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper. Chill.
BYOC: For some extra flavor, add some olive oil and some coarsely chopped fresh mint. Serve with crudities at your next party. Brush a pita with some olive oil and sprinkle za'atar on top. Bake in the oven until crispy and serve.

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