Roasted Garlic Tzatziki

22 Reviews

Prep: 15 min
Ready In: 1 day 15 min

“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.” - by Diana Moutsopoulos

Ingredients

1 (16 ounce) container Greek yogurt
1/2 English cucumber
2 tablespoons roasted garlic puree
2 tablespoons lemon juice
10 fresh mint leaves, chopped
2 tablespoons olive oil
salt to taste

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Metric US

Original recipe yields 2 cups

Directions

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.
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.

Nutrition

Amount Per Serving (8 total)

Calories
108 cal
5%

Fat
9.1 g
14%

Carbs
3.4 g
1%

Based on a 2,000 calorie diet

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Reviews (22)

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Vickygloz

Apr. 9, 2012

"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...." See more"

gredell

Mar. 18, 2011

"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 po..." See morepulation 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.

Feb. 25, 2012

"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 poss..." See moreible 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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