Creamy Yogurt-Cucumber dip is one of my favorites for summertime. It's fresh tasting and cool. A great dip for pita, flatbread, rolls or even chips! I love it as a garnish or dressing for grilled salmon or lamb. My sandwiches or wraps sometimes are spread with this tasty delight instead of plain old mayo as a very healthy alternative. You will find this simple to make and wonderful to have in your refrigerator for a snack or meal.
1 pint (17.6 oz) of Greek Yogurt (any fat content, I usually use 0%)
2 small cucumbers
1 or 2 small shallots
1 0r 2 cloves garlic
fresh or dried dill (1/4 cup fresh or 1 tbsp dried)
1 or 2 teaspoons salt (add less or more to taste)
1 teaspoon pepper
Put salt, pepper and minced garlic into a
bowl. Then finely chopped fresh dill and mix.
Zest some lemon into the bowl and juice about half of it over the dry
Mix together and scoop the yogurt
into the bowl. Using a spatula turn
the ingredients around in the bowl
until they are combined, set aside.
Either a food processor or grater will work for the next few steps.
Chop and remove seeds from
cucumbers,no need peel the english
ones. Slice the shallots lengthwise.
Put all the chopped cucumber and shallots into a food processor or grate them with an old fashion hand grater. It all comes out the same!
Take handfuls of the shredded cucumber and
shallots and squeeze as much of the liquid
out as you can.
Too much water lessens the flavor of the tzatziki. I like mine
thick, creamy and flavorful.
Fold the shredded cucumber into the yogurt mixture until
thoroughly blended. Store in an airtight container in the
Allow it to marinate for at least 2 hours before
serving. You want the flavors to bloom. It will stay fresh if stored in the frig for 1 to 2 weeks.
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