Greek sauce/dip/salad dressing. Serve with vegies,Pitas,or with spicy dishes.
Make and share this Tzatziki Cucumber Dipping Sauce recipe from Food.com.
- Line a sieve with a double thickness of dampened cheesecloth.
- Spoon in yogurt and set the sieve over a bowl.
- Refrigerate for two to three hours or until yogurt is about half its volume, nicely thick and creamy.
- Shred or cut cucumber into julienne strips.
- Place in a colander in sink or over a bowl, sprinkle generously with salt, mix well and let drain for at least 30 minutes to an hour.
- Rinse and gently pat dry.
- In a mortor and pestal muddle the garlic into a bit salt.
- Add to the thickened yogurt, cucumber, lemon juice, olive oil, and if desired, the pepper and mint.
- Mix well.
- Serve or refrigerate for a day or two so flavors mingle.
- Stir again before serving and sprinkle with additional minced mint leaves if desired.
I really liked this recipe. Never thought about putting mint into tzatziki and will admit I was skeptical but now I will ALWAYS use mint. I also didn't use Greek yogurt just a thick balkan and I also didn't bother draining it through the cheese cloth. With regard to the cucumber I just grated it and squeezed it dry as best i could with my hands. Maybe it was runnier than authentic tzatziki but nobody seemed to mind and definitely a lot less work. So yummy!
Soo good, i could just eat it alone with a spoon! I down sized it because i knew we wouldn't need that whole amount. I used 1 cup nonfat greek yogurt and threw in a heaping large spoonful of lowfat sour cream in also. i prob only used about 1/2 of a large seedless cuke, diced really finely. i still kept to the garlic amount with about 2 tsp. a few squeezes of lemon, some salt and pepper. Awesomeness. I regretted the small amount later. We eat it originally with greek kabobs but the next night we were fighting over the leftovers with some grilled pork. I made a chimichurri to go with the pork and my husband mixed that and the tzatziki and was drooling thru the meal. thanks..
I scaled this recipe down to yield 2 cups because I only had one large cucumber. Came out fantastic! I was a bit hesitant about adding the mint (fresh from my garden), but after it sat about an hour in the fridge, it melded so nicely you would hardly know it was there, yet it imparted that certain delicious something. It was so good, I ate it as-is with a spoon. This will be my go-to recipe for tzatziki from now on. Thanks.