Tzatziki - Homemade

Derf's Note:

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.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Yield: 1 cup

• 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:

1. Set yogurt in a cheesecloth lined sieve over a bowl.
2. let drain in refrigerator until reduced to 1 cup.
3. Stir in cucumber, olive oil, lemon juice, garlic, salt and pepper.
4. At least 4 hours (make ahead: refrigerate for up to 24 hours).

Reviews

[Evie*]

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.

[Kathy at Food.com]

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.

[Japanese Delight]

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!!