A rich creamy tzatziki perfect for a snack to dip pita or veggies in or to go with a full meal - any roast meat or poultry, potatoes or falafels.
Prep Time10 minutesmins
Resting Time30 minutesmins
Total Time40 minutesmins
Course: dip
Cuisine: greek
Keyword: cucumber, tzatziki, yogurt
Servings: 4
Calories: 143kcal
Ingredients
1/2cupsour cream
1cupplain yogurtor Greek or Icelandic Yogurt
2cupsgrated cucumber1 long English cucumber
1/2tbspsalt
2-3clovesgarlicminced
1tbspcanola oil
1tbsplemon juice
1tbspchopped fresh or frozen dill
salt and pepper to taste
Instructions
In a small bowl, combine sour cream and yogurt. Mix well and place mixture in a sieve lined with a coffee filter. Allow to drain for at least 30 minutes for thick and creamy tzatziki. Skip this step if using thick Greek or Icelandic yogurt.
Peel, slice in half lengthwise, remove seeds (if needed) and grate cucumber.
Place grated cucumber in a bowl and add 1/2 tbsp salt. Let rest for 30 minutes to draw liquid out of the cucumbers.
Drain cucumbers and squeeze dry. The more moisture you can remove, the thicker and creamier your tzatziki will be.
Mix drained cucumbers with drained yogurt mixture.
Stir in remaining ingredients.
Let it rest before serving to really let flavors to blend together. But of course, you can enjoy it right away!
Video
Notes
This recipe can easily be doubled and kept in the fridge for about a week. Just drain off any liquid that accumulates while it rests.Makes 4 large servings, if using as an appetizer it will make 6-8 servings.