Tzatziki Sauce


1/2 cup Cucumber, seeded and shredded
1 teaspoon Salt
1 cup Plain yogurt, Greek yogurt or strained
1/4 cup Sour cream
1 tablespoon Lemon juice
1/2 tablespoon Rice vinegar
1 teaspoon Extra virgin olive oil
1 clove Garlic, minced
1 tablespoon Fresh dill, chopped
1/2 teaspoon Greek seasoning
Salt and pepper to taste


Peel your cucumber and slice it open. Using a spoon, discard the seeds (nobody wants seedy tzatziki). Then shred the cucumber with a cheese grater. After you have 1/2 cup, put it in a bowl with the kosher salt and let it hang out while you prepare the rest of the recipe.
Mix the yogurt, sour cream, lemon juice, rice vinegar and olive oil in a medium bowl. Then add the garlic, fresh dill and Greek seasoning.
Take your cucumber and squeeze it through some paper towels over the sink to get rid of any excess water. Then add the cucumber to the yogurt mixture. Mix it all together and taste it.
After tasting it add salt and pepper as you like. Then put the dip in the refrigerator to meld. I'd recommend letting it sit in the in the fridge for at least a couple of hours so the flavors all come together.
Serve with pita, mixed veggies, chips/crackers or as a side to gyros!


Tzatziki is a Greek cucumber/yogurt sauce that can be used as a dip for appetizers or as a side along gyros or other Greek meats. It has a clean, tangy flavor.

If you like a really thick tzatziki you can use Greek yogurt or, alternatively, strain the yogurt ahead of time.


1.0 servings


Sunday, February 14, 2010 - 6:25am

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