Vancouver Greek Restaurant Tzatziki

Recipe by netselkie
READY IN: 20mins
SERVES: 40
UNITS: US

INGREDIENTS

Nutrition
  • 1
    medium cucumber (peeled, seeded and grated or shredded)
  • 16
    ounces sour cream (light or regular, both work fine)
  • 32
    ounces plain yogurt (NOT the sugar free variety)
  • 2
    tablespoons dried dill, plus
  • 1
    teaspoon dried dill, for garnish
  • 1
    garlic clove, minced
  • fresh dill, can be replaced for dried just remember the flavour is more intense in dried
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DIRECTIONS

  • 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.
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