Tzatziki
By Carrie Floyd, from the Culinate Kitchen collection
| Total Time | 10 minutes |
Introduction
Serve this refreshing Greek meze dip with fresh pita and Kalamata olives. This also makes a good lunch to pack with pita chips and veggies.
Ingredients
| 1 | cucumber, peeled, seeded, and grated | |
| 1½ | cups plain yogurt (low-fat is fine) | |
| 2 | garlic cloves, pressed or minced | |
| 1 | tsp. red- or white-wine vinegar | |
| 2 | tsp. extra-virgin olive oil | |
| 1 | tsp. finely chopped fresh mint (optional) | |
| ~ | Salt to taste | |
| ~ | Freshly ground pepper to taste |
Steps
- Place grated cucumber on a clean, thin dish towel, and wrap it into a bundle. Holding the towel over the sink, squeeze to release the moisture from the cucumber.
- In a medium bowl, whisk together the yogurt, garlic, vinegar, olive oil, mint, salt, and pepper. Once smooth, stir in drained cucumber. Chill before serving; serve with pita bread and/or carrot and celery sticks.
Notes
For thicker tzatziki, line a sieve with cheesecloth and set the sieve over a bowl. Put 3 cups yogurt into the lined sieve and set the bowl-sieve assembly in the refrigerator. When the yogurt has drained (about 3 to 4 hours), discard the liquid and proceed with the recipe.
This content is from the Culinate Kitchen collection.