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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By themamacurd
on April 17, 2013
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The reason for the large amount of salt: she salts the cucumber to remove excess water. Traditionally, tzatziki is very thick. If you don't remove all of the water from the cucumbers AND the yogurt your sauce/dip will be super runny. Just don't add any extra salt as seasoning in the end.
By kimber0083
on March 08, 2013
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WAY TOO MUCH SALT . . . After following the recipe, you may likely have to triple the ingredients other than salt . . .If you only bought enough to make the recipe as written, it's back to the store for you . . .
By aszinpv
on February 24, 2013
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Delicious recipe! I cut the salt as well. I used 1 teaspoon.
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