Celery And Walnut Or Hazelnut Tzatziki Recipes

AUTHENTIC TZATZIKI - GREEK GARLIC YOGURT DIP

Authentic Tzatziki - Greek Garlic Yogurt Dip image

The authentic Greek Tzatziki recipe for this seriously addictive Greek yogurt and garlic dip.

Provided by OliveTomato.com

Time 10m

Number Of Ingredients 7

Ingredients

8 ounces full fat Greek yogurt
2 garlic cloves
Salt
1-2 tablespoons red wine vinegar
2 tablespoons olive oil
1 medium cucumber (5-6 inches)
Fresh dill

Steps:

Crush the garlic with a little bit of salt and pepper.
Peel the cucumber and grate. Squeeze well to get rid of water.
Whip the yogurt in a bowl and then add the garlic paste, mixing well and then add the cucumber and mix again.
Start adding small amounts of olive oil alternating with the vinegar while mixing.
Add about 2 teaspoons fresh dill and mix well.
Let it sit at least an hour in the refrigerator before serving.

Nutrition Facts : ServingSize 2 g, Calories 50 kcal, Carbohydrate 1.64 g, Protein 1.55 g

CELERY AND WALNUT (OR HAZELNUT) TZATZIKI

Celery and Walnut (or Hazelnut) Tzatziki image

Tzatziki, the creamy Greek salad made with cucumber, yogurt and lots of garlic is already one of my favorite dishes, and I think I may like this adaptation made with celery even more. The celery never loses its crunch or distinctive flavor. Walnuts and walnut oil add another dimension, which is nutty and crunchy. You could also try something new and use hazelnuts and hazelnut oil. Serve this as part of a mezze spread, as an appetizer or as a salad.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, vegetables, appetizer, side dish

Time 30m

Yield Serves 4

Number Of Ingredients 8

Ingredients

2 cups very thinly sliced celery (about 1/2 pound celery stalks)
Salt
1 medium garlic clove (more to taste)
1 1/4 cups Greek yogurt (more to taste)
1/3 cup (1 ounce) finely chopped walnuts or hazelnuts
2 tablespoons walnut oil or toasted hazelnut oil
Freshly ground black pepper
Chopped fresh dill (optional)

Steps:

Place celery in a colander and salt generously. Toss in colander and let sit in the sink for 15 to 30 minutes. Press celery against colander to extract water and transfer to a bowl.
Purée garlic in a mortar and pestle. Combine with yogurt, nuts and nut oil and stir into celery. Combine well. Add ground black pepper, taste and adjust salt. Transfer to a serving bowl or to individual plates. Garnish with chopped fresh dill if desired, and serve.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 4 grams, Sodium 362 milligrams, Sugar 4 grams

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