"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tzatziki Sauce (Yogurt and Cucumber Dip) Recipe

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This recipe for Tzatziki Sauce (Yogurt and Cucumber Dip), by , is from The Hill Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Hill
Added: Tuesday, December 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 16 oz. container low-fat plain yogurt
1 cucumber, peeled, seeded, and grated
1 clove garlic, minced
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint
1 tbsp fresh lemon juice
salt and pepper to taste

Directions:
Directions:
1. Line a colander with two layers of cheesecloth and place it over a medium bowl. Place yogurt on the cheesecloth and cover the colander with plastic wrap. All to drain overnight.

2. Lay grated cucumber on a plate lined with paper towel; allow to drain 1 to 2 hours.

3. Combine the drained yogurt, cucumber, garlic, parsley, mint, lemon juice, salt, and pepper in a bowl. Refrigerate for at least 2 hours befor serving.

Number Of Servings:
Number Of Servings:
Yields 2 cups
Personal Notes:
Personal Notes:
This is great with chicken, beek, pork and shrimp.

 

 

 

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