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Tzatziki Sauce (Yogurt and Cucumber Dip)
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Tzatziki II
SUBMITTED BY:
S.Millar
PHOTO BY:
SunFlower
"A Greek dip with a pungent garlic flavor. Good served with hot pita bread triangles. Chill for at least 30 minutes before serving to develop the flavor. If you prefer, use parsley in place of the mint."
RECIPE RATING:
Read Reviews
(21)
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PREP TIME
10 Min
READY IN
40 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cucumber
1 cup plain yogurt
2 cloves garlic, finely chopped
1/4 teaspoon salt
1 teaspoon chopped fresh mint leaves
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DIRECTIONS
Peel the cucumber and cut in half lengthwise. Remove seeds using a spoon then grate the cucumber into a small bowl. Stir in the yogurt, garlic, salt and chopped mint. Chill for at least 30 minutes before serving to develop the flavor.
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REVIEWS
Reviewed on Aug. 16, 2003 by
Jason
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Jason
Aug. 16, 2003
Where I live there is this delicious Greek restaurant that is famous for this dip. They serve it with hot pita bread and feta cheese and it is excellent. This stuff tasted just like it, took me ten minutes to throw together, and kids don't even realize that their eating cucumber, onion and garlic. I used parsley instead of mint. This is a keeper!
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13 users found this review helpful
Where I live there is this delicious Greek restaurant that is famous for this dip. They serve...
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Reviewed on Dec. 29, 2003 by Fastcooker
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Fastcooker
Dec. 29, 2003
The tip one of the reviewers stated on being watery had me grate and lightly salt the cucumbers before using. After 30 minutes wrap in a paper or regular towel and squeeze out the excess water. This worked really well - just remember not to add the salt as stated in the recipe after pre salting the cukes.
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6 users found this review helpful
The tip one of the reviewers stated on being watery had me grate and lightly salt the...
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Reviewed on Dec. 28, 2003 by JESSICAJNAUMOFF
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JESSICAJNAUMOFF
Dec. 28, 2003
It turned out quite good! (The only suggestion I might make would be to add a little bit of all-purpose flour to the finished product. I found it to be very watery once the cucumber was added - the flour helped to thicken it up a little.)
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6 users found this review helpful
It turned out quite good! (The only suggestion I might make would be to add a little bit of...
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Reviewed on Oct. 12, 2003 by Mary K.
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Mary K.
Oct. 12, 2003
This came out really nicely--beware, after standing overnight, the garlic flavor becomes pretty intense!
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3 users found this review helpful
This came out really nicely--beware, after standing overnight, the garlic flavor becomes...
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Reviewed on Apr. 22, 2007 by
Keena
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Keena
Apr. 22, 2007
This was amazing Tzatziki! I used Yogurt-Cheese to make it even creamier and thick. We used it as a side dip for roast lamb. It was fantastic and even better the next day when the flavours melded together. Yummy!
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2 users found this review helpful
This was amazing Tzatziki! I used Yogurt-Cheese to make it even creamier and thick. We used it...
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Reviewed on Feb. 18, 2007 by
lorena
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lorena
Feb. 18, 2007
This is exactly like a recipe i've been using for years. There's no need to add oil like i read in other recipes. I changed it a little bit, i add 1/2 teaspoon dried dill and 1/2 teaspoon mustard. I also prefer to crush the garlic instead of using it chopped (don't like to find bits of garlic), and better wait till the cucumber is completely dry if you don't want your sauce to be runny. What i do is to grate the cucumber the day before and allow to drain in paper towels overnight. This is good for döner kebabs, sis kebabs, mashed potatoes, salads, as a veggie dip,.....
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2 users found this review helpful
This is exactly like a recipe i've been using for years. There's no need to add oil like i...
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Reviewed on Jun. 27, 2006 by
TUNISIANSWIFE
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TUNISIANSWIFE
Jun. 27, 2006
seeded the cuke and threw it into the food processor. Placed salted cuke in a collander and weighted it down for about 1 hour to leech the juice out. This came together nicely. Added just a touch more salt and a squirt of lemon juice. Only had dried mint and used 1/2 tsp. Let it sit for a while for the flavors to come together. It was not 'soupy'. Served this with 'gyro burgers' for a nice complete meal. I like this recipe because it makes enough without a ton of leftover to get pushed to the back of the fridge. thanks for the nice recipe.
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2 users found this review helpful
seeded the cuke and threw it into the food processor. Placed salted cuke in a collander and...
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Reviewed on Jun. 27, 2004 by
Baker-@-Heart
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Baker-@-Heart
Jun. 27, 2004
This recipe is really nice. I reduce the garlic to 1 clove, and use fresh dill in place of the mint. I grate 1/2 of the cucumber on the smallest part of a grating box, and the other 1/2 on the largest, then squeeze out as much liquid as possible in paper towel. It's very close to my fav. restaraunt's recipe! Woohoo!
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2 users found this review helpful
This recipe is really nice. I reduce the garlic to 1 clove, and use fresh dill in place of the...
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Reviewed on Jul. 15, 2007 by RCORBIN
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RCORBIN
Jul. 15, 2007
I made this recipe to go along with the Naan (indian bread) and butter chicken. It was great!
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1 user found this review helpful
I made this recipe to go along with the Naan (indian bread) and butter chicken. It was great!
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Reviewed on Aug. 23, 2006 by
LISAPERP
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LISAPERP
Aug. 23, 2006
Okay, I didn't have any mint, which I don't particularly like anyway. So I left it out. And it was so good we ate it on quesadillas, as a veggie dip, on grilled chicken, my husband will eat it with plain bread. Be sure to let it sit, it's even better the next day.
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1 user found this review helpful
Okay, I didn't have any mint, which I don't particularly like anyway. So I left it out. And it...
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