Tzatziki (Greek Cucumber-Yogurt Sauce) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Another variation of tzatziki. This recipe is adapted from The Olive and the Caper, a Greek cookbook that I checked out from the library. This is great over baked salmon, gyro-style sandwiches, as a sauce for vegetable fritters... etc. This is best made several hours (up to the night before) before serving. Ingredients:
1 1/2 cups plain yogurt (12 ounces, i use greek or fat-free plain) |
1/2 teaspoon salt |
4 teaspoons garlic, minced (from a jar) |
1 small cucumber (i use a medium one) |
1 tablespoon fresh dill, chopped or 1 teaspoon dried dill |
1/4 teaspoon fresh ground pepper |
1 tablespoon red wine vinegar |
Directions:
1. In an airtight container (that can hold 2 cups), combine the yogurt, salt, and the garlic.
2. Peel the cucumber, and remove the seeds if they are large. Finely chop the cucumber.
3. Squeeze the cucumber bits to get rid of any excess liquid, then add it to the yogurt.
4. Stir in the dill, pepper, and the vinegar. Mix thoroughly.
5. Cover and refrigerate for up to two days.
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