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Greek Tzatziki
SUBMITTED BY:
LeeleeCooks
PHOTO BY:
Cris
"This cool Greek dip only gets better with time!"
RECIPE RATING:
Read Reviews
(16)
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PREP TIME
20 Min
READY IN
8 Hrs 20 Min
Original recipe yield 5 cups
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (32 ounce) container plain low-fat yogurt
1/2 English cucumber with peel, grated
1 clove garlic, pressed
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest
3 tablespoons chopped fresh dill
1 tablespoon salt
1 tablespoon fresh ground black pepper
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DIRECTIONS
Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.
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REVIEWS
Reviewed on Aug. 4, 2007 by
LeeleeCooks
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LeeleeCooks
Aug. 4, 2007
I do not strain the yogurt because I like a slightly thinner tzatziki. Leaving it over night thickens it just enough.
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5 users found this review helpful
I do not strain the yogurt because I like a slightly thinner tzatziki. Leaving it over night...
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Reviewed on Aug. 4, 2007 by
LISAANDRE
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LISAANDRE
Aug. 4, 2007
Yummy! One tip: if you use Greek yogurt you don't have to drain first. It is available in almost every supermarket near the regular yogurt.
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5 users found this review helpful
Yummy! One tip: if you use Greek yogurt you don't have to drain first. It is available in...
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Reviewed on Dec. 31, 2007 by GREEKGIRL
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GREEKGIRL
Dec. 31, 2007
This is so good! To make it creamier, I put the yogurt in a strainer lined with a paper towel (or coffee filter) to get rid of some of the whey for about an hour or two. I substitute balsamic vinegar for the lemon juice and zest. Use the large side of the grater for the cucumber or you will get a wet mush. I will use the whole cucumber. We always serve this with pork tenderloin or on our lamb burgers. I lasts several days. Efharisto(thank you)
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4 users found this review helpful
This is so good! To make it creamier, I put the yogurt in a strainer lined with a paper towel...
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Reviewed on Aug. 9, 2007 by Chef Mom R.D.
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Chef Mom R.D.
Aug. 9, 2007
My husband's cousin from Greece taught me how to make a Tzatziki sauce a lot like this recipe but without the dill.I make this sauce whenever I fix a pork tenderloin. I use the Souvlaki recipe by Abby Benner to marinade the tenderloin.I use Fage Fat-free yogurt which I buy at Trader Joe's. It's thick and doesn't need to be strained.
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2 users found this review helpful
My husband's cousin from Greece taught me how to make a Tzatziki sauce a lot like this recipe...
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Reviewed on Aug. 2, 2007 by
mermaid
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mermaid
Aug. 2, 2007
This is a wonderful dip. Don't change it. Greek cooking doesn't call for feta cheese in everything, and never in this recipe. It's supposed to be mild and refreshing. Cooling. A similar dip is served in our favorite Greek restaurant. Do as others have suggested make the yogurt cheese (draining the yogurt) so that it will be better supported by the vegetables you use for dipping. Also is good with good sturdy crackers, but a standout with raw veggies.
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2 users found this review helpful
This is a wonderful dip. Don't change it. Greek cooking doesn't call for feta cheese in...
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Reviewed on Aug. 2, 2007 by Denise Dockal
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Denise Dockal
Aug. 2, 2007
Just a note for everyone trying this recipe The yogurt should be placed in cheese cloth and put in a strainer to drain all the liquid out.Then add the other ingredients It will have a better taste and texture
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2 users found this review helpful
Just a note for everyone trying this recipe The yogurt should be placed in cheese cloth and...
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Reviewed on Aug. 1, 2007 by
GELLEBRAY
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GELLEBRAY
Aug. 1, 2007
I used this recipie as the base, I omitted the lemon rind, cucumber rind and olive oil. I replaced the yogurt with sour cream thined it out with some milk, and used lemon juice in place of the rind. I chopped up cucumbers and put them in the sauce and added Goat Feta Cheese. The goat feta made the flavor so authentic.
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2 users found this review helpful
I used this recipie as the base, I omitted the lemon rind, cucumber rind and olive oil. I...
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Reviewed on Sep. 5, 2007 by
katyb
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katyb
Sep. 5, 2007
Great. A really authentic flavour and virtually calorie free when made with fat free yoghurt. Made a massive quantity Even though I only made a third.
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1 user found this review helpful
Great. A really authentic flavour and virtually calorie free when made with fat free yoghurt....
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Reviewed on Aug. 27, 2007 by JOHNN11102
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JOHNN11102
Aug. 27, 2007
PLEASE do yourself a favor and convert the "1 Tablespoon salt" to about half that or less. Same with the pepper. The recipe is completely inedible with that much salt.
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1 user found this review helpful
PLEASE do yourself a favor and convert the "1 Tablespoon salt" to about half that or less....
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Reviewed on Aug. 8, 2007 by
judi
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judi
Aug. 8, 2007
The real deal!
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1 user found this review helpful
The real deal!
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