Thursday, January 21, 2010


I LOVE Greek food. Although  it loaded with taste, it lacks in the form of alot of calories, making it a perfect snack. It's great with pita, cut up vegetables, on burgers or chicken, delicious on shrimp....just about everything but ice cream. And who knows, I haven't tried it. Perhaps is it!


Prep Time: 15 min
Serves: 2 1/2 cups

1 pound (1 pint) plain yogurt (whole milk or low fat)
1 hothouse cucumber, unpeeled and seeded
1 tablespoon plus 1/2 teaspoon kosher salt
1/2 cup sour cream
1 tablespoon Champagne vinegar or white wine vinegar
2 tablespoons freshly squeezed lemon juice (1 lemon)
1 tablespoon good olive oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh dill
Pinch freshly ground black pepper

Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.

Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature

Posted for Foodie Friday. To see more participants wonderful recipes, visit the lovely Micheal of Designs by Gollum.


ButterYum said...

True confession time, I've never had Tzatziki. Sounds really yummy - will have to give it a try.


Jen R. said...

How did you know that that stuff is my favorite and I could eat it straight out of a bowl with my bare fingers!!?? Thanks for the recipe!!!

Tammy said...

Opa!! And YUMMY!!

4thelove! said...

Greek yogurt..right? And by the did I not know you had ANOTHER blog? When do you sleep!