What's for Dinner? Tzatziki Recipe

Here is a reprint of a post I did last year when no one read my blog. It is what we are having for dinner to dip vegetables in and accompany our Greek chicken so I thought I would share again. Or maybe I'm too lazy to post something new.

This is a recipe I posted on the Stonyfield Farm website in their Recipes section.  If you aren't familiar with Stonyfield Farm yogurt, you really should get acquainted. It is the best yogurt I have ever tasted. The Fat Free Vanilla is wonderful with strawberries or when making smoothies. 

Straining the yogurt separates the curds from the whey and the curds become yogurt cheese.  Miss Muffet, anyone?

Tzatziki

This traditional Greek sauce can be used as a topping for your meat dishes, as a vegetable and chip dip, on bread and more! It is very refreshing and healthy. With a little planning and almost no work, this sauce is perfect to bring to your next picnic or good to sneak when you have a late night craving.

Ingredients
16 oz Stonyfield Farm Fat Free Plain Yogurt
1 Medium Cucumber
1-2 Cloves of Garlic, minced
Splash of Lemon Juice
Salt
Pepper

Directions
Line a colander with a coffee filter or cheese cloth. Set colander in a large bowl so that it doesn't touch the bottom. You are straining the yogurt to make it nice and thick.

Add yogurt to filter-lined colander. Cover with plastic wrap and place in the fridge. Leave at least 1 hour--overnight would be better.

Peel the cucumber. You may leave a little skin on for color--peel it like your friend with no kitchen skills would. Half the cucumber and scrape out seeds with a spoon. Chop or grate the cucumber fine. A food processor works great and saves you even more time.

Remove yogurt from colander--it should be nice and thick. Place in bowl and discard coffee filter unless you are the type to re-use those things. Place chopped cucumber in colander to let drain. It may take a little squeezing to remove water from the cucumber. To the yogurt, add minced garlic to taste. I use 1 clove. My sister would use 10 cloves if you let her. Add splash of lemon juice, and salt and pepper to taste.

Add drained cucumber to yogurt mix and eat immediately or chill. Ponder how quick that was (except for the whole overnight thing). Sit back and commend yourself for making a healthy, yummy dip. Unless you ate it all yourself in one sitting.

Yields
Enough dip for a party or meal

Ingredients
16 oz Stonyfield Farm Fat Free Plain Yogurt
1 Medium Cucumber
1-2 Cloves of Garlic, minced
Splash of Lemon Juice
Salt
Pepper

Directions
Line a colander with a coffee filter or cheese cloth. Set colander in a large bowl so that it doesn't touch the bottom. You are straining the yogurt to make it nice and thick.

Add yogurt to filter-lined colander. Cover with plastic wrap and place in the fridge. Leave at least 1 hour--overnight would be better.

Peel the cucumber. You may leave a little skin on for color--peel it like your friend with no kitchen skills would. Half the cucumber and scrape out seeds with a spoon. Chop or grate the cucumber fine. A food processor works great and saves you even more time.

Remove yogurt from colander--it should be nice and thick. Place in bowl and discard coffee filter unless you are the type to re-use those things. Place chopped cucumber in colander to let drain. It may take a little squeezing to remove water from the cucumber. To the yogurt, add minced garlic to taste. I use 1 clove. My sister would use 10 cloves if you let her. Add splash of lemon juice, and salt and pepper to taste.

Add drained cucumber to yogurt mix and eat immediately or chill. Ponder how quick that was (except for the whole overnight thing). Sit back and commend yourself for making a healthy, yummy dip. Unless you ate it all yourself in one sitting.

Yields
Enough dip for a party or meal

Comments

[stacysews]

I've never tried that before - we don't have Stoneyfield Farm, I wonder if we have an equally good substitute?

[June]

Thank you for sharing your recipe. I had not heard of Tzatziki before but it sounds delicious. We're going to the park on Memorial Day evening to hear the symphony and always carry a picnic dinner with us. I'm adding your recipe to my little menu plan.