Tzatziki (pronounced (tuh·zee·kee)
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 3 hours 15 minutes
Servings: 4
This is an Americanized adaption of Greek or Southeast European dish. We use as an appetizer or snack. You probably will not like the first bite or two. It is an acquired taste. Suggest serving with sliced french baguette bread. (HEB bakery carries a good one). Rich, creamy and full of fresh herbs.
Ingredients
- 2 cups sour cream or Greek yogurt
- 1 cucumber peeled & chucked (1 medium to large), well drained
- 5 to 10 cloves garlic medium size, adjust to your taste
Instructions
- With a food processor, finely grind the cucumber and garlic. Drain the excess liquid.
- Mix with the sour cream or yogurt.
- Chill. The longer it melds, the stronger the garlic flavor.
Notes
While you can immediately serve the tzatziki, I suggest it is far better to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temp.
Left over tzatziki will keep refrigerated for about 4 days.
Instead of bread, this can be enjoyed with fresh veggies, pita, or crackers.
Other suggested uses, Over grilled Vegetables:
- Bell peppers
- Mushrooms
- Carrots
- Asparagus
- Green beans
- Corn on the cob
- Cauliflower
- Broccoli
- Carrots
- Snow or snap peas
- Salad greens
- Tomatoes (especially roasted)
- Roasted zucchini
Nutrition - See Recipe Post for Nutrition Disclaimer
Calories: 242kcal | Carbohydrates: 8g | Protein: 3g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 68mg | Sodium: 38mg | Potassium: 261mg | Fiber: 1g | Sugar: 5g | Vitamin A: 771IU | Vitamin C: 5mg | Calcium: 133mg | Iron: 0.3mg