
You can serve it immediately upon preparation or as many prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. It can be served chilled or at room temperature. Accompany with fresh bread, veggies or as a side sauce.
Ingredients:
- 1 cucumber, unpeeled and seeded
- 1 pint plain yogurt**
- 1/2 cup sour cream
- 1 tbsp plus 1/2 teaspoon kosher salt
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp Champagne vinegar or white wine vinegar
- 1 tbsp good olive oil
- 1 1/2 tsp minced garlic
- 1 1/2 tsp minced fresh dill
- freshly ground black pepper
- Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl
- Grate the cucumber and toss it with 1 tablespoon of kosher salt - place it in another sieve and set it over another bowl
- Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain
- Transfer the thickened yogurt to a large bowl
- Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt
- Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, remaining salt, and pepper
** can be low fat or whole milk yogurt
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