Tzatziki - Homemade
"Mmmmmm!! I double the garlic. Sop up with flatbread or use as a dip for crudites. (chill time is 4 hours) adapted from Canadian Living mag."
photo by Kathy
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
1 cup
ingredients
- 1 1⁄3 cups plain yogurt
- 1 cup English cucumber, grated and squeezed dry
- 2 teaspoons olive oil
- 2 teaspoons lemon juice
- 1 -2 garlic clove, smashed
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- Set yogurt in a cheesecloth lined sieve over a bowl.
- let drain in refrigerator until reduced to 1 cup.
- Stir in cucumber, olive oil, lemon juice, garlic, salt and pepper.
- At least 4 hours (make ahead: refrigerate for up to 24 hours).
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Reviews
-
Love the coolness of this recipe, and so much better than store bought. We had it with fresh vegetables used as a dip. Doubled the garlic too! Thanks for posting. -
Just what I needed! I used nonfat greek yogurt and thus skipped the straining step, making this a super easy recipe to make. Used this as a dip for falafel. -
I doubled the garlic as another reviewer suggested and also doubled the lemon juice. Used fat free plain yogurt. I loved it; it tastes awesome!! No more store bought tzatziki for me! Thanks for posting!! -
Very cool and tasty, but not quite enough garlic for my taste. Other than that, great! -
Yummy, used it with your Pork Souvlaki recipe. So nice and cool.
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RECIPE SUBMITTED BY
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