( peeled, seeded and grated or shredded)
( light or regular, both work fine)
( NOT the sugar free variety)
dried dill, plus
dried dill, for garnish
garlic clove, minced
fresh dill, can be replaced for dried just remember the flavour is more intense in dried
- Line a strainer with a few coffee filters or cheesecloth, and place the yogurt to drain overnight or for at least 3 hours.
- After the yogurt has drained, peel, seed and grate the cucumber (I generally use the food processor- way faster), and squeeze it in some paper towels or cheesecloth to get rid of the excess moisture.
- Combine all ingredients (yogurt, sour cream, dill, minced garlic), stir to mix well.
- Put in separate containers (I usually just reuse the yogurt and sour cream containers), sprinkle with dill on top.
- Keep refrigerated, lasts until either the yogurt or sour cream expires (whichever comes first).
- Note the flavours will intensify somewhat, so if it's not strong enough immediately, wait until morning and you'll taste it!
- *Note:I usually give one of the containers away to friends who also love Tzatizi, since it's hard to find where we live.