Vancouver Greek Restaurant Tzatziki
photo by YiayiaMouse
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
40
ingredients
- 1 medium cucumber (peeled, seeded and grated or shredded)
- 453.59 g sour cream (light or regular, both work fine)
- 907.18 g plain yogurt (NOT the sugar free variety)
- 29.58 ml dried dill, plus
- 4.92 ml dried dill, for garnish
- 1 garlic clove, minced
- 0 fresh dill, can be replaced for dried just remember the flavour is more intense in dried
directions
- Line a strainer with a few coffee filters or cheesecloth, and place the yogurt to drain overnight or for at least 3 hours.
- After the yogurt has drained, peel, seed and grate the cucumber (I generally use the food processor- way faster), and squeeze it in some paper towels or cheesecloth to get rid of the excess moisture.
- Combine all ingredients (yogurt, sour cream, dill, minced garlic), stir to mix well.
- Put in separate containers (I usually just reuse the yogurt and sour cream containers), sprinkle with dill on top.
- Keep refrigerated, lasts until either the yogurt or sour cream expires (whichever comes first).
- Note the flavours will intensify somewhat, so if it's not strong enough immediately, wait until morning and you'll taste it!
- *Note:I usually give one of the containers away to friends who also love Tzatizi, since it's hard to find where we live.
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Reviews
-
I have made this a few times and forgot to rate it. It is delicious! Light and refreshing. Good as a dip with vegetables, pita triangles or spread on leftover lamb sandwiches.... YUMMMY! My husband thought it was a little too thick with most of the liquid out of the yogurt. I may not strain as long next time. Otherwise .... delicious!
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