TZATZIKI RECIPE WITH SOUR CREAM RECIPES

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TZATZIKI RECIPE - GREEK.FOOD.COM - FOOD.COM - …



Tzatziki Recipe - Greek.Food.com - Food.com - … image

Make and share this Tzatziki recipe from Food.com.

Total Time 10 minutes

Prep Time 10 minutes

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

Number Of Ingredients 7

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, FatContent 13.6, SaturatedFatContent 5.2, CholesterolContent 19.9, SodiumContent 31.5, CarbohydrateContent 2.3, FiberContent 0.1, SugarContent 1.8, ProteinContent 1

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