Tzatziki VII

Tzatziki VII

43 Reviews 3 Pics
  • Prep

    15 m
  • Ready In

    4 h 15 m
Patricia J
Recipe by  Patricia J

“This is like the garlic dip that many of our Greek friends make and use in their restaurants. Serve in a bowl and garnish with fresh mint leaves, parsley sprigs and olives.”

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Ingredients

Adjust Servings

Original recipe yields 6 to 8 servings

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Directions

  1. Place the yogurt in a large square of double cheesecloth. Tie the cheesecloth at the top and let any excess liquid drain for about 4 hours.
  2. Peel cucumbers; remove seeds with a spoon. Shred the cucumbers, then squeeze to drain excess liquid.
  3. Peel and mince garlic.
  4. In a medium-sized bowl, whisk together the olive oil, lemon juice, dill, salt and pepper. Add yogurt, cucumbers and garlic and stir until evenly combined. Refrigerate until ready to use.

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Reviews (43)

Rate This Recipe
Sarah Jo
39

Sarah Jo

I used homemade roasted garlic and I doubled the dill weed because I used dried instead of fresh. This is INCREDIBLE. I cannot stop eating it. NOTE: For homemade roasted garlic, what I do is peel the outer layers of the garlic bulb leaving the bulb intact, place the bulb in a smallish oven-safe bowl (or a 6-cup muffin tin if you do it in bulk, like I do) drizzle with EVOO and cover with aluminum foil. Then, just bake for a half hour or so until the cloves are softened. Wa-la, roasted garlic. Also, if you do not have cheesecloth, you can drain your yogurt in layers of coffee filters in a colander.

Grifo
33

Grifo

This recipe is GREAT I did the entire thing in the food processor started with the cucumber so I could remove and drain them and followed previous reviews reducing the garlic down to one clove. Good olive oil and fresh squeezed lemon juice are a must. A quick update, Greek style yogurt can be substituted for the drained yogurt it saves a LOT of time and is now available in most major supermarkets!

Adriana
21

Adriana

This was awesome. It is a bit time consuming but only because you have to let the yougurt drain for a few hours. After that is ready, it's easy and very tasty. The recipe asked for lemon juice but the directions said vinegar. I just used the lemon juice. I dipped pita bread into it as a snack or appetizer, it's great. My Middle Eastern friend's family eats this frequently and he said mine turned out great.

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Nutrition

Amount Per Serving (7 total)

  • Calories
  • 171 cal
  • 9%
  • Fat
  • 12.3 g
  • 19%
  • Carbs
  • 10.6 g
  • 3%
  • Protein
  • 5.3 g
  • 11%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

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