Vancouvergreekrestauranttzatziki Recipes

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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

VANCOUVER GREEK RESTAURANT TZATZIKI



Vancouver Greek Restaurant Tzatziki image

When I moved away from Vancouver to Nebraska, and got pregnant I was DYING for Greek food! So I called one of the Greek restaurants we used to go to and begged them for the ingredients. This tastes exactly like home and authentic Greek Tzatziki from the West Coast! It's super easy to make and fabulous with steak, chicken, pita bread, wraps or whatever else you want to put it on or in.

Provided by netselkie

Categories     Sauces

Time 20m

Yield 40 serving(s)

Number Of Ingredients 7

1 medium cucumber (peeled, seeded and grated or shredded)
16 ounces sour cream (light or regular, both work fine)
32 ounces plain yogurt (NOT the sugar free variety)
2 tablespoons dried dill, plus
1 teaspoon dried dill, for garnish
1 garlic clove, minced
fresh dill, can be replaced for dried just remember the flavour is more intense in dried

Steps:

  • Line a strainer with a few coffee filters or cheesecloth, and place the yogurt to drain overnight or for at least 3 hours.
  • After the yogurt has drained, peel, seed and grate the cucumber (I generally use the food processor- way faster), and squeeze it in some paper towels or cheesecloth to get rid of the excess moisture.
  • Combine all ingredients (yogurt, sour cream, dill, minced garlic), stir to mix well.
  • Put in separate containers (I usually just reuse the yogurt and sour cream containers), sprinkle with dill on top.
  • Keep refrigerated, lasts until either the yogurt or sour cream expires (whichever comes first).
  • Note the flavours will intensify somewhat, so if it's not strong enough immediately, wait until morning and you'll taste it!
  • *Note:I usually give one of the containers away to friends who also love Tzatizi, since it's hard to find where we live.

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