Tzatziki

Ina Garten

Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved

Show: Barefoot ContessaEpisode: Feel Good Food

Picture of Tzatziki Recipe 3 Videos | Photo: Tzatziki Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 46 Reviews
Total Time:
19 min
Prep
15 min
Inactive
4 min
Yield:
2 1/2 cups
Level:
Easy
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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.

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Newest Ratings and Reviews

Read all 46 reviews

  • on November 29, 2011

    Flag

    This was a nice dip, but way too much salt. I used English cucumbers and didn't get that much water out them anyways. I will make it again, but use way less salt.

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  • on September 03, 2011

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    Delicious! We loved this recipe. Followed it exactly and it was scrumptious!

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  • on July 15, 2011

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    Wonderful! Love Ina! I left out vinegar & dill, still fantastic. Used in lamb souvlaki.

    people found this review Helpful.
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