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Tzatziki VII

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."

Rate/Review | Read Reviews (41)

Prep Time:
15 Min

Ready In:
4 Hrs 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 to 8 servings

Ingredients

1 (32 ounce) container plain yogurt
2 cucumbers
1 medium head garlic
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon chopped fresh dill weed
salt and pepper to taste

Directions

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.
Peel cucumbers; remove seeds with a spoon. Shred the cucumbers, then squeeze to drain excess liquid.
Peel and mince garlic.
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.