Tzatziki Vii Recipes

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TZATZIKI



Tzatziki image

Provided by Ina Garten

Categories     appetizer

Time 19m

Yield 2 1/2 cups

Number Of Ingredients 10

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.

TZATZIKI SAUCE



Tzatziki Sauce image

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 Recipes     Sauce Recipes     Tzatziki

Time 20m

Yield 8

Number Of Ingredients 7

2 (8 ounce) containers plain yogurt
2 cucumbers - peeled, seeded and diced
2 tablespoons olive oil
½ lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled

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, Carbohydrate 6.4 g, Cholesterol 3.4 mg, Fat 4.4 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 1.1 g, Sodium 41.5 mg, Sugar 4 g

TZATZIKI



Tzatziki image

This is something I made with my Mom growing up. Truly a wonderful Greek accompaniment to many meals, especially meats, or as a dip for veggies and pita bread. Strained yogurt may be found at Greek groceries and specialty shops, or use the method listed in the steps. Adjust the amount of garlic to taste. Opa!

Provided by Teina P

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Tzatziki

Time 6h20m

Yield 32

Number Of Ingredients 6

32 ounces plain yogurt
1 large English cucumber, peeled and shredded
5 cloves garlic, minced
3 tablespoons distilled white vinegar
¼ cup extra virgin olive oil
salt to taste

Steps:

  • Place a cheese cloth over a medium bowl and strain the yogurt 6 hours in the refrigerator, or over night.
  • Drain as much excess liquid from the cucumber and garlic as possible.
  • In a large bowl, mix together the yogurt, cucumber, garlic, vinegar, olive oil and salt. Stir until a thick mixture has formed.

Nutrition Facts : Calories 35.4 calories, Carbohydrate 2.4 g, Cholesterol 1.7 mg, Fat 2.2 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.5 g, Sodium 19.9 mg, Sugar 2.1 g

GREEK TZATZIKI



Greek Tzatziki image

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 Recipes     Sauce Recipes     Tzatziki

Time 8h20m

Yield 40

Number Of Ingredients 9

1 (32 ounce) container plain low-fat yogurt
½ English cucumber with peel, grated
1 clove garlic, pressed
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest
3 tablespoons chopped fresh dill
1 tablespoon salt, or to taste
1 tablespoon freshly ground black pepper, or to taste

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, Carbohydrate 1.9 g, Cholesterol 1.4 mg, Fat 1 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 190.6 mg, Sugar 1.7 g

TZATZIKI



Tzatziki image

This fresh and simple Greek dip is perfect served with toasted pitta bread for a party platter or served with slow roast lamb

Provided by Barney Desmazery

Categories     Side dish, Snack

Time 10m

Number Of Ingredients 4

½ cucumber, halved and deseeded
170g pot Greek yogurt
1 small garlic clove, crushed
handful mint leaves, chopped

Steps:

  • Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yogurt, garlic and mint, and mix well. Great served with slow roast lamb or as a dip.

Nutrition Facts : Calories 43 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium

TZATZIKI VII



Tzatziki VII image

This is like the garlic dip that many of our Greek friends make and use in their restaurants. Serve in a bowl and garnish with fresh mint leaves, parsley sprigs and olives.

Provided by Patricia J

Categories     Tzatziki Sauce

Time 4h15m

Yield 7

Number Of Ingredients 7

1 (32 ounce) container plain yogurt
2 cucumbers
1 medium head garlic
¼ cup extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon chopped fresh dill weed
salt and pepper to taste

Steps:

  • Place the yogurt in a large square of double cheesecloth. Tie the cheesecloth at the top and let any excess liquid drain for about 4 hours.n
  • Peel cucumbers; remove seeds with a spoon. Shred the cucumbers, then squeeze to drain excess liquid.n
  • Peel and mince garlic.n
  • In a medium-sized bowl, whisk together the olive oil, lemon juice, dill, salt and pepper. Add yogurt, cucumbers and garlic and stir until evenly combined. Refrigerate until ready to use.n

Nutrition Facts : Calories 170.5 calories, Carbohydrate 10.6 g, Cholesterol 16.6 mg, Fat 12.3 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 3.8 g, Sodium 61.5 mg, Sugar 6.2 g

TZATZIKI VII



Tzatziki VII image

This is like the garlic dip that many of our Greek friends make and use in their restaurants. Serve in a bowl and garnish with fresh mint leaves, parsley sprigs and olives.

Provided by Patricia J

Categories     Tzatziki Sauce

Time 4h15m

Yield 7

Number Of Ingredients 7

1 (32 ounce) container plain yogurt
2 cucumbers
1 medium head garlic
¼ cup extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon chopped fresh dill weed
salt and pepper to taste

Steps:

  • Place the yogurt in a large square of double cheesecloth. Tie the cheesecloth at the top and let any excess liquid drain for about 4 hours.n
  • Peel cucumbers; remove seeds with a spoon. Shred the cucumbers, then squeeze to drain excess liquid.n
  • Peel and mince garlic.n
  • In a medium-sized bowl, whisk together the olive oil, lemon juice, dill, salt and pepper. Add yogurt, cucumbers and garlic and stir until evenly combined. Refrigerate until ready to use.n

Nutrition Facts : Calories 170.5 calories, Carbohydrate 10.6 g, Cholesterol 16.6 mg, Fat 12.3 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 3.8 g, Sodium 61.5 mg, Sugar 6.2 g

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