Tzatziki Dip and Dressing
I LOVE tzatziki dressing. It's so fresh and delicious and with the yogurt I feel like it's got more stick with ya than a salsa dip.
Ingredients
- 3 cups plain yogurt or 2 cups if you buy Greek yogurt
- 2 cups shredded cucumber 1 medium English cucumber
- 1 ½ teaspoons salt divided
- ½ tablespoon garlic powder or 2 garlic cloves, minced
- ½ teaspoon dried dill or 1 tablespoon fresh chopped
- ¼ teaspoon smoked paprika
- Black pepper to taste
- 2 tablespoons lemon juice
Instructions
- Strain yogurt in a cheesecloth/floursack tea towel lined colander for 30-60 minutes, until the yogurt is thickened up. At the same time, mix shredded cucumber with ½ teaspoon salt and let it sit while yogurt strains.
- When yogurt is done, dump/scoop it into a bowl, and put the shredded cucumber into the strainer to strain while you get the other things measured.
- To the yogurt add garlic, 1 teaspoon salt, dill, smoked paprika, a few cracks black pepper and lemon juice.
- Add in the cucumber, stir well and taste it! It often needs to sit a few hours before flavours meld well, especially if using fresh garlic.
Notes
- Use an English/hot house cucumber as these are seedless.
- You can use regular or Greek yogurt, homemade or from the store.
- Salting the cucumbers is necessary to drain out the excess moisture!
- If you use freeze-dried cucumber, there is no need to strain the yogurt OR salt the cucumber - just mix and it will be perfect!
- Keeps in fridge up to a week. It will get a little watery on top, but give it a good stir and eat up!
Nutrition
Serving: 0.25cupCalories: 63kcalCarbohydrates: 6gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 12mgSodium: 479mgPotassium: 194mgFiber: 0.2gSugar: 5gVitamin A: 153IUVitamin C: 3mgCalcium: 117mgIron: 0.2mg
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