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tzatziki

(2 ratings)
LifeIsGoodkd avatar
Recipe by
Kathy D
@LifeIsGoodkd

This is a great Greek-style sauce. You can use it as a sauce/topping or as a dip! It's great as a dip with pita! Recipe from Ina Garten. Note: prep time does not include 4-5 hours straining time for the cucumbers and yogurt.

(2 ratings)
yield 5 Cups
prep time 15 Min
method No-Cook or Other

Ingredients For tzatziki

  • 4 c
    plain yogurt, whole milk or low-fat
  • 2
    hothouse cucumbers, unpeeled and seeded
  • 2 Tbsp
    plus 1 teaspoon kosher salt
  • 1 c
    sour cream
  • 2 Tbsp
    champagne vinegar or white wine vinegar
  • 1/4 c
    freshly squeezed lemon juice (2 lemons)
  • 2 Tbsp
    good olive oil
  • 1 Tbsp
    minced garlic (2 cloves)
  • 1 Tbsp
    minced fresh dill
  • 1/4 tsp
    freshly ground black pepper

How To Make tzatziki

  • 1
    Put the yogurt in a cheesecloth-lined sieve and set it over a bowl. Grate the cucumber and mix it with 2 T of the salt; place it in another sieve and set it over another bowl. Place both bowls in the fridge for 3-4 hours, so the yogurt and cucumber can drain.
  • 2
    Transfer the thickened yogurt to a big bowl. Squeeze as much of the liquid from the cucs as you can, and then add them to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1 t salt, and the pepper.
  • 3
    You can serve this immediately, but it's better to allow it to sit in the fridge for a few hours so the flavors can blend.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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