Tzatziki

Recipe Ingredients

1 1/2 cups	355ml	Plain yogurt
1/2		Cucumber - peeled, seeded,
		And grated
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Garlic clove - chopped fine (small)
		Freshly-ground white pepper
1/3 cup	78ml	Extra-virgin olive oil
2 tablespoons	30ml	Lemon juice
1 teaspoon	5ml	Chopped fresh dill
		(or 1/2 tspn dried dill)

Recipe Instructions

Line fine sieve with double thickness of cheesecloth and set over work bowl. Place yogurt in sieve, cover with plastic wrap and drain in refrigerator for 8 hours or overnight.

When yogurt has drained, add salt, toss and drain another 45 minutes. Discard liquid. Wrap grated cucumber in kitchen towel and squeeze out as much moisture as possible. Combine yogurt, garlic and white pepper in mixer bowl and beat on slow speed. Add olive oil in thin, steady stream as mixer runs. Stir in cucumber and lemon juice, then taste and adjust seasonings as necessary.

Store, covered, in refrigerator until ready to serve and add dill just before serving. (Tzatziki can be prepared, without adding dill, up to 3 days before serving.) This dip can be served with bread, crackers or crudites.

This recipe yields 2 cups.

Each tablespoon: 31 calories; 84 mg sodium; 1 mg cholesterol; 3 grams fat; 1 gram carbohydrates; 1 gram protein; 0.03 gram fiber

Source:
The Los Angeles Times, 11-11-1998

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.