- 1pint sour cream (or Greek-style super thick yoghurt)
- 1English cucumber, peeled, grated on a box grater, salted lightly for 5 minutes and squeezed between the hands to remov (the long, thin, almost seedless kind)
- 3garlic cloves, mashed to a paste
- 1⁄3cup olive oil
- 1tablespoon red wine vinegar
- 1tablespoon minced fresh dill (optional)
- Just mix everything up together until it is all blended and the oil has emulsified into the yoghurt/sour cream. Taste for seasoning, and add salt if you think necessary. Put in a resealable container.
- Allow to ‘sit’ in the refrigerator for at least 2-3 hours before using to allow the flavors to come out.
- This wonderful meze (we do not think of it as a sauce here- it is a thick ‘salata’) is used to counterpoint rich, bbq’d meats (like souvlaki/shish kebab), but can be used in more diverse ways.
- Place a small plate full on your dinner table for people to scoop up small amounts onto their bread (preferably crisp-baked pita).
- Fry up some zucchini or eggplant slices (dredge in flour and fried in olive oil) and serve with a dollop of tzatziki on top.
- Use as a salad dressing.
- A dip for crudites.
- Note: If I have time, I often lightly salt the grated cucumber and put in a colander to drain, then squeeze out water as per usual. This eliminates even more water.
Serving Size: 1 (71 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 132.1
- Calories from Fat 122
- Total Fat 13.6 g
- Saturated Fat 5.2 g
- Cholesterol 19.9 mg
- Sodium 31.5 mg
- Total Carbohydrate 2.3 g
- Dietary Fiber 0.1 g
- Sugars 1.8 g
- Protein 1 g