Tzatziki (Greek Cucumber-Yogurt Sauce)

"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."
 
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photo by Greeny4444 photo by Greeny4444
photo by Greeny4444
Ready In:
15mins
Ingredients:
7
Yields:
2 cups
Serves:
6
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ingredients

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directions

  • In an airtight container (that can hold 2 cups), combine the yogurt, salt, and the garlic.
  • Peel the cucumber, and remove the seeds if they are large. Finely chop the cucumber.
  • Squeeze the cucumber bits to get rid of any excess liquid, then add it to the yogurt.
  • Stir in the dill, pepper, and the vinegar. Mix thoroughly.
  • Cover and refrigerate for up to two days.

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RECIPE SUBMITTED BY

I am an active lady, and I am not the top chef in the world, but I can hold my own. I love making things that remind me of when I was little, I love trying out new recipes, and I love learning new things to cook. Most of the recipes I post are recipes I loved that I found online, but that I have tweaked just a bit. I do have some family recipes on here too. I love to bake, probably more than anything else in the kitchen. I love to bike ride. I like to read, travel, kayak (I've only been twice, but I loved it), hike, camp, basically any outdoorsy/active stuff.?
 
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