Tzatziki

Total Time:
19 min
Prep:
15 min
Inactive:
4 min

Yield:
2 1/2 cups
Level:
Easy

Ingredients
  • 1 pound (1 pint) plain yogurt (whole milk or low fat)
  • 1 hothouse cucumber, unpeeled and seeded
  • 1 tablespoon plus 1/2 teaspoon kosher salt
  • 1/2 cup sour cream
  • 1 tablespoon Champagne vinegar or white wine vinegar
  • 2 tablespoons freshly squeezed lemon juice (1 lemon)
  • 1 tablespoon good olive oil
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 teaspoons minced fresh dill
  • Pinch freshly ground black pepper
Directions

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, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.

Note: To ensure the best results, this recipe differs from what appears in the episode.


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4.1 65
I tried a couple other recipes before I found this one. Its so delicious, healthy, and easy. It's becoming something I keep on hand just for a veggie dip. Even my picky eaters like it! item not reviewed by moderator and published
This recipe was delicious EXACTLY as is. Thanks Ina! :) item not reviewed by moderator and published
This recipe is way too salty to eat. Cut the salt in half and I would give it a four star. Is it a misprint? item not reviewed by moderator and published
I typically do not like sauces made with yogurt, but this was delicious and had a nice kick to it! item not reviewed by moderator and published
The video and the ingredients don't match. Is it 1/4 cup sour cream like she says in video or 1/2 cup listed under ingredients? It also lists olive oil which makes no sense right? item not reviewed by moderator and published
for those who used regular table salt instead of kosher, of course it was way too salty - learn your ingredients kids! this was tasty and we all enjoyed it. thanks again ina item not reviewed by moderator and published
In my opinion, I think the measurements for the vinegar and lemon juice are way high. I used twice the amount of yogurt and 1 TBS each of vinegar and lemon juice. I still had to add a little more yogurt to make it not soo acidic. item not reviewed by moderator and published
It was good, but next time I won't use as much salt. I didn't even add the last 1/2 tsp. and it was still a little too salty for me. I will use about half next time to remove the moisture and then season to taste. I put the cucumber in a jelly strainer and squeezed out so much moisture that I think the reduced salt will be fine for this small amount of cucumber. Other than that I think it's a very good recipe. item not reviewed by moderator and published
Best tzatziki recipe I've come across to date. item not reviewed by moderator and published
Rinse the cucumbers and dry them with a towel before adding them into the yogurt. This will cut down on the salt. Not really rocket science but anyway... Great recipe. Even better with a little fresh mint chopped in as well. Delish! item not reviewed by moderator and published
Kosher salt has larger grains, therefore you use less. if you just have table salt you would use less as it is a finer grain and more fits in the Tablespoon... item not reviewed by moderator and published

This recipe is featured in:

Summer Entertaining Guide