TZATZIKI RECIPE PHOTO BY TASTE OF HOME

YIELD: 4 cups / Total Time: 15 mins

Ingredients:

  • 4 cups (32 ounces) whole milk plain Greek yogurt
  • 1 English cucumber, peeled and grated (about 1-1/2 cups)
  • 1 teaspoon salt, divided
  • 1/4 cup olive oil
  • 1/4 cup white vinegar
  • 3 tablespoons snipped fresh dill
  • 2 teaspoons lemon juice
  • 3 garlic cloves, minced
  • Optional: Baked pita chips and fresh vegetables

Directions:

  1. Line a fine mesh strainer with two layers of cheesecloth. Place yogurt in strainer over a bowl. Cover and refrigerate for at least 4 hours or overnight.
  2. Drain and discard liquid in bowl; set yogurt aside. Place cucumber in a fine mesh strainer over a bowl; sprinkle with 1/2 teaspoon salt. Let stand 15 minutes; discard liquid. 
  3. In a small bowl, whisk oil and vinegar until blended. Stir in dill, lemon juice, garlic, yogurt, cucumber and remaining 1/2 teaspoon salt. If desired, serve with pita chips and fresh vegetables.

TZATZIKI RECIPE PHOTO BY TASTE OF HOME