Greek Tzatziki
Rachel
ingredients
- 1 lb. plain yogurt (whole milk or low fat), (1 pint)
- 1 cucumber, unpeeled and seeded
- 1 Tbsp. kosher salt, plus 1/2 tsp
- 1/2 cup sour cream
- 1 Tbsp. Champagne vinegar or white wine vinegar
- 2 Tbsp. freshly squeezed lemon juice (1 lemon)
- 1 Tbsp. olive oil
- 1 1/2 tsp. minced garlic
- 1 1/2 tsp. minced fresh dill
- Pinch freshly ground black pepper
directions
- 1
Place the yogurt in a cheesecloth or paper towel-lined sieve & set it over a bowl.
- 2
(I use non-fat Greek yogurt & omit this step.)
- 3
Grate the cucumber & toss it with 1 tablespoon of kosher salt; place it in another sieve, & set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt & cucumber can drain.
- 4
Transfer the thickened yogurt to a large bowl.
- 5
Squeeze as much liquid from the cucumber as you can & add the cucumber to the yogurt.
- 6
Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, & pepper.
- 7
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.
- 8
Serve chilled or at room temperature.
Source: Barefoot Contessa
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