Tzatziki
Ok….I’ve had several requests for tzatziki, that garlicky greek dip made with strained yogurt. So without further delay, I’ll post the recipe, BUT, realize that this recipe is a little of this and a little of that. Use your instincts while preparing this…you’ll be fine.
Two cups of plain (NOT vanilla) full fat yogurt
1 clove of garlic
1/4 cup shredded (on a metal box grater) cucumber (seeded and peeled)
1/4 cup of chopped dill
1 tablespoon rice wine or sherry wine or white balsamic or other white wine vinegar
Salt and Pepper
The KEY to thick delicious tzatziki is to strain the yogurt. Place a coffee filter in a sieve over a small bowl and spoon the yogurt into the filter. Let it strain overnight and you will be amazed by the amount of liquid that comes out of the yogurt. The yogurt will then look and feel like a thick sour cream (thicker even than sour cream). This is actually called yogurt cheese because it has the look and feel of a ricotta. But, in any event, let it drain in the fridge overnight in the coffee filter and the next day, place it in a bowl and add all of the remaining ingredients. Chill for an hour or so and serve with chips, warmed pita or carrots/celery.
Now, if you like more garlic or cucumber, add it. If you like it spicy, add some hot sauce. If you like color, add a couple tablespoons of roasted and chopped red pepper. You get the idea!
