Tzatziki

Tzatziki

Dreaming of the Greek Islands? We are too. Mix up some delicious tzatziki and you’ll be there... at least in spirit. Just don’t smash your plates. Yamas!

Tzatziki

Dreaming of the Greek Islands? We are too. Mix up some delicious tzatziki and you’ll be there... at least in spirit. Just don’t smash your plates. Yamas!
USMetric
6 servingservings

Ingredients

  • ½ ½ cucumber
  • 1 tsp 1 tsp salt
  • 1 tbsp 1 tbsp olive oil
  • 1 tbsp 1 tbsp fresh mint, finely chopped
  • 2 2 garlic clovegarlic cloves
  • 1 cup 240 ml Greek yogurt
  • 1 pinch 1 pinch ground black pepper

Instructions

  1. Rinse the cucumber and chop finely. You can also grate it with the coarse side of a grater. Don't peel the cucumber; the skin adds color and texture to the sauce.
  2. Put cucumber in a strainer and sprinkle salt on top. Mix well and let the liquid drain for 5–10 minutes. Wrap cucumber in a tea towel and squeeze out excess liquid.
  3. Press or finely chop the garlic and place in a bowl. Add cucumber, oil and fresh mint (optional).
  4. Stir in the yogurt and add black pepper and salt to taste.
  5. Let the sauce sit in the refrigerator for at least 10 minutes for the flavors to develop. It will keep for at about 3 days in the fridge.

Tip!

If you want to increase the fat ratio and reduce the amount of carbohydrate in the tzatziki, you can substitute the Greek yogurt with (all or part) sour cream or crème fraîche. For a dairy free tzatziki, ditch the yogurt and use mayonnaise.

If you don't have fresh garlic, go ahead and use minced garlic from a jar or garlic powder. Experiment and see what tastes best!

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6 comments

  1. Patti
    This sauce was amazing with the mayo substitute. I used the roasted cauliflower recipe from this site but I did not marinate the "curd" (apparently what the head itself is called). Just boiled in vegetable bouillon, transferred to a square cake pan with 3 cups of the broth, added one melted stick of butter and baked till ready (this is going to vary on time based on personal texture preference). Dipped in mayo sauce with a bit of curry powder added. It's a must try since it is such a versatile veggie and can be used with any spice.
  2. Lindsay
    How do I know what the serving size is for these recipes ? I'm not seeing it anywhere
    Reply: #3
  3. janz
    its at the top next to us / metric button
  4. Tammy
    For a more traditional Greek flavor I recommend dried/fresh dill instead of mint (to taste), 1/2 greek yogurt & 1/2 sour cream (not mayo), peel and seed your cucumber, and add a dash or two of either fresh lemon juice or red wine vinegar. Take these hints from our Greek family. Enjoy with grilled meats, veggies, flatbread, etc. :-)
  5. Sharon
    That's almost exactly what I did except I had lime instead of lemon and I did use dill instead of mint.
  6. Rosemarie
    love it on salmon

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