Tzatziki
Creamy yogurt with crisp cucumber and a hint of garlic – the ultimate Mediterranean touch.
Servings: 2 cups
Ingredients
- 2 cups full-fat plain yogurt
- 1/2 English cucumber
- 1 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice about 1/2 lemon
- 1 tablespoon fresh dill minced
- 2 cloves garlic minced
Instructions
- Strain yogurt mixture by pouring into a coffee filter or double layer of cheesecloth set over an empty container to catch liquid as it drains (about 1 cup of liquid will drain). Cover and refrigerate overnight.
- Shred cucumber and place in a fine mesh strainer set over an empty container to catch liquid as it drains (a few tablespoons of liquid will drain). Cover and refrigerate overnight.
- In a medium bowl, stir strained yogurt, drained cucumber and remaining ingredients (salt through garlic). Cover and refrigerate for an hour or more to meld flavors. Serve chilled.
Video
Notes
I use a Chemex to drain the yogurt because we have one on hand, but you could also use an inexpensive pour-over #4 filter cone like you might use for camping.
Nutrition
Calories: 291kcal | Carbohydrates: 15g | Protein: 9g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 1277mg | Potassium: 490mg | Sugar: 12g | Vitamin A: 320IU | Vitamin C: 8.6mg | Calcium: 314mg | Iron: 0.3mg
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