Roasted Garlic Tzatziki

Roasted Garlic Tzatziki

23 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    1 d 15 m
Diana Moutsopoulos
Recipe by  Diana Moutsopoulos

“I've made tzatziki loads of times, but this is my best recipe yet! The two keys are the roasted garlic, and straining the yogurt for 24 hours to make it like soft cheese. Tzatziki is great with crusty bread, french fries, pita bread, baked potatoes, or with any sort of wrap such as gyros, souvlaki, falafel or kebab. Also, I traditionally use fresh garlic, but this time I used ROASTED garlic. This made the tzatziki so much more flavorful, without that overpowering 'bite' that can come with lots of fresh garlic.”

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Ingredients

Adjust Servings

Original recipe yields 2 cups

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Directions

  1. Place yogurt in a paper coffee filter, paper towel or 4 layers of cheesecloth set in a strainer or colander, and then set over a bowl to catch the liquid. Allow yogurt to strain for 24 hours in the refrigerator.
  2. Peel and grate the cucumber, squeeze out excess water; place into a bowl. Add strained yogurt, garlic puree, lemon juice, mint, and olive oil; mix until combined. Season to taste with salt; chill before serving.

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Reviews (23)

Rate This Recipe
Vickygloz
86

Vickygloz

Roast Garlic: Take an an entire bulb of garlic and cut off the ends (sides). Pour olive oil on it and wrap in aluminum foild. Bake! 350 degrees for 30-35 minutes.

gredell
39

gredell

This is awesome. Made it with fresh Dill instead of the Mint. Next time I will try the more traditional approach and use Goat Yogurt. Update (18 Mar 11): Living in Toronto, we have a massive Greek population and the well known Danforth (Greek Town). Many of my friends are Greek and it was well recommended to use Goat Milk Yogurt (Greek Yogurt). So this time around I made it properly. Strained the Goat Yogurt for 24 hours. The thicker it is the better the outcome. Try it, you won't be sorry.

MISSY G.
27

MISSY G.

This was a most excellent tzatziki! I didn't see any reason to strain the greek yogurt as what I used (Greek Gods brand) was very thick already. However, I did make sure to get as much water as possible out of the cucumber. Also used dill (instead of mint) and 2 regular sized whole garlic bulbs. Texture and weight were perfect! Loved that there wasn't mayo or sour cream in this recipe. It's a keeper....am making more today!!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 108 cal
  • 5%
  • Fat
  • 9.1 g
  • 14%
  • Carbs
  • 3.4 g
  • 1%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

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