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If you’ve never had tzatziki sauce before, it’s like a fresh, flavorful sauce or spread made mostly with Greek yogurt. They’re delicious, easy to make, and packed with protein and probiotics as a great bonus for the delicious flavor they add to a meal or appetizer. I love him!

Tzatziki is the Greek word for this dip or sauce, but it also comes from the Turkish word cacik. This dish is great dipped with warm pita bread and sliced ​​vegetables like bell peppers, carrots, or cucumbers. I also love it as a sauce or spread on things like a falafel wrap.

Related: Looking for more great dip recipes? Next, try whipped feta or smoked salmon.

ingredients

  • Plain Greek yogurt
  • option
  • garlic
  • vinegar
  • olive oil
  • Dill
  • Salt and Pepper

Sometimes I add a little fresh mint too, but it’s optional.

directione

Grate the cucumber. Remove excess cucumber juice by squeezing it through cheesecloth or paper towels. Mince the garlic. Finely chop the dill.

In a mixing bowl, mix the yogurt, drained cucumber, garlic, vinegar, olive oil and dill. Taste and add salt and pepper as needed.

Refrigerate for at least 30 minutes and up to three days. The flavors will intensify somewhat while the dip is stored.

Tips for making

  • I usually peel the skin (or most of the skin) from the cucumber before grating and draining it. This isn’t strictly necessary but I think it results in less chewy bits in the tzatziki.
  • You can add cucumber juice to a large glass of water for a refreshing treat – no need to waste it, it’s delicious!
  • If I’m serving this as a dip, I usually drizzle a little oil over it before serving for a pretty presentation.

Submission suggestions

Tzatziki can be used as a dip, sauce or spread, similar to hummus.

  • Use a dip with fresh cut vegetables, warm pita bread, or flatbread.
  • Spread on bread with lox or avocado on top.
  • Spread it on a sandwich, wrap, or hamburger — especially if it includes other Mediterranean or Middle Eastern flavors.

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Get the recipe

fruit 6

to equip 5 minutes

He cooks 3 minutes

the total 8 minutes

directions

  • Grate the cucumber. Remove excess cucumber juice by squeezing it through cheesecloth or paper towels.

  • Mince the garlic.

  • Finely chop the dill.

  • In a mixing bowl, mix the yogurt, drained cucumber, garlic, vinegar, olive oil and dill. Taste and add salt and pepper as needed.

  • Refrigerate for at least 30 minutes and up to three days. The flavors will intensify somewhat while the dip is stored.

Notes

This recipe makes about 2 1/2 cups of tzatziki sauce, which I list as 6 servings in the recipe card for nutritional facts purposes. But it may be more or less servings depending on what you use it for.
I usually peel the skin (or most of the skin) from the cucumber before grating and draining it. This isn’t strictly necessary but I think it results in less chewy bits in the tzatziki.
If I’m serving this as a dip, I usually drizzle a little oil over it before serving for a pretty presentation.
Sometimes I add a little fresh mint too, but it’s optional.

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Nutritional facts

Tzatziki

Amount per service

% daily value*

*Percent Daily Values ​​are based on a 2,000 calorie diet.

Note: Nutrition is automatically calculated using Spoonacular, for your convenience. Where appropriate, we recommend using your own nutrition calculations.

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