TZATZIKI SAUCE RECIPE | ALLRECIPES
Easy dressing for gyros or Greek salad. Also makes a nice dipping sauce for Veggies. HINT: Tastes best when chilled for at least 1 hour after preparation.
Provided by DEBNJAMES
Categories Side Dish Sauces and Condiments Sauces Tzatziki
Total Time 20 minutes
Prep Time 20 minutes
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.
Nutrition Facts : Calories 74.8 calories, CarbohydrateContent 6.4 g, CholesterolContent 3.4 mg, FatContent 4.4 g, FiberContent 0.7 g, ProteinContent 3.4 g, SaturatedFatContent 1.1 g, SodiumContent 41.5 mg, SugarContent 4 g
GREEK TZATZIKI RECIPE | ALLRECIPES
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 Sauces Tzatziki
Total Time 8 hours 20 minutes
Prep Time 20 minutes
Yield 5 cups
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, CarbohydrateContent 1.9 g, CholesterolContent 1.4 mg, FatContent 1 g, FiberContent 0.1 g, ProteinContent 1.3 g, SaturatedFatContent 0.3 g, SodiumContent 190.6 mg, SugarContent 1.7 g
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TZATZIKI SAUCE RECIPE | MYRECIPES
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Total Time 1 hours 8 minutes
Calories 24 calories per serving
- Place cucumber in a clean kitchen towel; squeeze to remove excess liquid. Combine cucumber and remaining ingredients in a bowl, stirring with a whisk. Chill 1 hour before serving. Refrigerate 1 to 2 days.
TZATZIKI RECIPE | INA GARTEN | FOOD NETWORK
Reviews 4.2
Total Time 19 minutes
Category appetizer
Cuisine european
- 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.
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