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Cucumber-Yogurt Dip (Tzatiziki) Recipe

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This recipe for Cucumber-Yogurt Dip (Tzatiziki) is from The Beck Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Kosher or sea salt
2 medium cloves garlic
11/2 cups plain whole milk Greek yogurt
3/4 cup peeled, seeded, and finely chopped cucumber
1tbs. red-wine vinegar
2 tsp. chopped fresh mint
2 tsp. chopped fresh dill
2 tsp. olive oil
Fresh mint leaves for garnish (optional)
Directions:
Directions:
Spread 3/4 tsp. salt on a cutting board. Peel the garlic and finely chop it on top of the salt. Transfer the garlic and salt to a medium bowl and stir in the yogurt.
Put the cucumber in a colander and squeeze as much liquid out of it as you can. Add the cucumber, vinegar, mint, dill, and olive oil to the yogurt mixture. Stir to blend and season to taste with salt. Cover and chill for at least 4 hours before serving. Serve cool, garnished with the mint leaves and accompanied by fresh pita chips
Number Of Servings:
Number Of Servings:
8 to 10 (2 cups)
Personal Notes:
Personal Notes:
Should be made no more than 24 hours ahead.

 

 

 

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