Tzatziki

Name: Tzatziki
Prep time: 15 min
Total time: 15 min
Yield: 3 cups
Ingredients: 2 medium cucumbers, peeled, sliced in half, seeded and finely chopped; 1/2 white onion, diced; 1 tomatoes, seeded and diced (optional); 2 cups plain yogurt (drained overnight in a coffee filter); 1 tablespoon olive oil; 1 tablespoon lemon juice or 1 tablespoon white wine vinegar; 1/2 teaspoon salt; 1/2 teaspoon dill; salt and pepper; 1 teaspoon oregano; 1 garlic clove, minced

Community Pick

Submitted by Ms B.

"I adopted this recipe. It is referenced in another adoptee, Pork Tenderloin Pita Sandwiches. I found it to be the perfect complement to the seasoned pork loin."

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photo by CulinaryExplorer

Ready In:: 15mins
Ingredients:: 11
Yields:: 3 cups

ingredients

2 medium cucumbers, peeled, sliced in half, seeded and finely chopped
¹⁄₂ white onion, diced
1 tomatoes, seeded and diced (optional)
2 cups plain yogurt (drained overnight in a coffee filter)
1 tablespoon olive oil
1 tablespoon lemon juice or 1 tablespoon white wine vinegar
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon dill
salt and pepper
1 teaspoon oregano
1 garlic clove, minced

directions

Combine all ingredients thoroughly and store in an airtight container.

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Reviews

I left out the tomato because I think it makes the product too watery after a while. Love this on pitas.

riffraff
Being Greek I know my TZATZIKI! :) This is one of the most authentic recipes I have tried! The only thing I did different was to add more garlic :))Thanks for the recipe Mean Chef!

Poppy
Great recipe. Only thing i changed was. I grated the Cucumbers and left overnight in cheescloth..

Dave C
I left out the tomatoes and added a bit of garlic. In order to make sure it didn't get too runny. I drained the yogurt in a paper towel lined sieve and salted the cukes and put them in a sieve, drained and then squeezed them.

Margie99
Great taste! Certainly rivals what I've tasted in Greek restaurants before. I used Greek yogurt, (a little thicker) and quadrupled the garlic, cause I love it ;-) and unfortunately didn't read the part about draining the yogurt first... I had used an immersion blender to mince all items up even further and ended up with a very liquidy Tzatziki sauce. Fortunately I read another's comments about straining thru a coffee filter and after about 30 minutes, I had the consistency I wanted. Next time I may experiment a little with â€œCarolAnne in Canada'sâ€� tip on lightly salting the cucumber/straining and omitting the other salt until I taste what I've got. Otherwise all worked out fine, and more importantly, all tasted fantastic! Thanks!

Ian Magary

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Tweaks

Yum yum yum yum yum yum yum. Served this tonight as a side to steamed fish and greek potatoes. I will probably devour the rest of it tomorrow, tossed with more veggies as a salad, scooped up with chunks of Recipe#232706. Did I say yum yum yum yum yum yum yum yet? Thanks, ms bold, for rescuing this amazing recipe. EDITED TO ADD: The above review was from February, and here it is May, and I've made this recipe again. It has been made a few times in between, too. For some variation, I also sub in scallions instead of white onion, and sometimes add a little feta cheese, too. mmmmmm.

Susiecat too
Wow, topped off my vegetarian shawarma to a T. I also left out the tomato, and added it to the pita sandwich instead. I really liked the dill and oregano in this. I used lemon juice instead of vinegar and instead of draining the yogurt I used a thick, Greek, low-fat brand. Also omitted the olive oil entirely. This would be good as a low-fat dip too. Thanks Ms. Bold!

Kumquat the Cats fr