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| Name: | Tzaziki | Contributor: | Brian D.Williams |
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| Description: | Traditional Greek cucumber dip/appetizer | Posted: | 2005-12-22 |
| Key words: | greek, dip | Category: | Appetizers |
| ID: | 702 | Updated: | 2006-04-11 21:05:53 |
| Ingredients: | 1 large container plain yogurt (more manly measure!)
1 medium cucumber (or more - depending on how many seeds are in the cucumber) 4 cloves crushed garlic (or more! I use 4-5) 1-1/2 tsp pepper 2 tsp dill 1/4 c good olive oil |
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| Preparation: | Drain the yogurt. The longer the better. I use one of those permanent coffee filters and do it overnight, although cheesecloth works in a pinch. The better you drain the yogurt, the better the texture and firmness. Save the whey for soups or sauces. It's uber healthy.
1 hour or so before you are ready to start things up, peel and shred the cucumber, removing as many seeds as possible. Drain the cucumber in a colander for 30 minutes to an hour. Mix all ingredients together and chill before serving. I usually end out messing with the dill and/or cucumber, adding more until I'm happy with the result. Don't use too much pepper as it will overpower the more delicate sweetness from the cucumber. |
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| Notes: | The whey from the yogurt makes a good starter culture for Sauerkraut. | ||
| Equipment: | |||