Community Pick
Tzatziki
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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 “CarolAnne in Canada's� 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!
see 48 more reviews
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.
-
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!
RECIPE SUBMITTED BY
Ms B.
United States