Recipe by KATEZ21
"For serious garlic lovers! Start with 2 cloves garlic in this creamy, tangy dip and add more if you can handle it. Totally addictive. Serve with toasted Greek pita and raw vegetables."
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crumbled feta cheese
freshly ground black pepper
This is the type of tzatiki that I get in resuarants. I have tried the other recipes, and even thought they are more authentic, they don't taste as good. This recipe is simply incredible. I am a garlic lover and have been in heaven for the three weeks since I discovered this recipe. I personally recommend Romainian feta, if you can find it. I get it at a cheese speciality shop, its a little creamier, and cheaper. I also add two cubes of frozen dill weed, available at most grocery stores. The first time I made this I used 8 cloves of garlic, after all I have a very high threshold. That was tooooo much, even for me, although I ate it all! I am good at four cloves. The processor seems to magnify the garlic taste, as does letting it sit overnight. I started with the "pulsing" mode in the processor, but I like the smooth texture, so now I use the "high" position. This is the perfect compliment to the "pork souvlaki" recipe on this sight (substitued with chicken breast though). I have now completed my search for the perfect chicken-souvlaki with tzatiki combo, and I don't care about authenticity.
I personally did not care for this. It was way too strong. I added chopped parsly and minced cucumber like others suggested, which toned it down. I still did not care for it though.
This was a great recipe, I think people are complaining because they expect tzatziki, but it's a completely different sauce. I made it as is (minus the blender)and it was delicious. I used it as a marinade for boneless, skinless chicken breasts and drumsticks for the kids. I baked the chicken and put it under the broiler for the last couple of minutes to improve the colour, it was delicious. I reserved some to use as dip with pita with the supper and topped the whole meal off with greek salad. What a meal! The kids and I finished the chicken and the dip off today with pita sandwiches, this is a keeper. I'm giving it a 5 star for it's taste, easiness and versatility!
As a modification, I used 1 cup of sour cream instead of using the yogurt. I used Mediterranean Feta cheese that has some extra flavors and 2 cloves of garlic. I use a hand mixer instead of a blender and it is just as good. very easy!
Excellent dish!! note: to cure the "runny" aspect. you must drain the yogurt before blending it. Just simply keep it in the container in comes in from the store, put paper towels on the top and turn it upside down. The liquid will drain on the paper towels and magic magic you don't have anything "runny". thanks for the great dish!
This dip is amazing and addictive. I brought some to work and all my co-workers lovved it. The only thing I did different ( and I highly recomend it) was omit the salt & pepper and add lemon juice. I squeezed about 1/2 a lemon in the dip and it was fantastic. It really enhances the flavor of the garlic.
Oh my goodness, this is so good! I can't eat sour cream right now, so I used a full cup of yogurt instead of half sour cream and half yogurt. This makes it healthier but it's still creamy and delicious!
WOW!! I like garlic but I only used the 2 cloves as the recipe calls for and boy that is plenty. I am a Feta lover!! Can eat the stuff all by itself so that is why I made the recipe. I hate to say it but unlike most of the reviews I think next time I will use one garlic clove, I am more into the feta flavor. Very good though! This is already a favorite and I just made it today. I like it to because it's low carb and I eat it with veggies.
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic Feta Dip
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 90
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