Thursday, June 3, 2010
This makes a great sandwich spread or veggie and pita dip. It's a summer staple in our house.
1 pint plain Greek yogurt or sour cream
Peel, core, and grate/shred a cucumber. Peeling isn't necessary, but I recently learned that Mark can't abide cucumber skin. So, I peel them now.
Sprinkle with 1/4-1/2 tsp salt and let sit 5 minutes; press out the water and then put the cucumber into a medium (about 4 cups) bowl with a lid. The salt helps the water come out. And you want this drained well so you don't have runny tzatziki.
Top with a pint of plain Greek yogurt (nonfat usually; I also sometimes use sour cream and you can use any non fat, light, or full fat that you want). Add 1 Tbsp olive oil and 1/2 Tbsp white vinegar. Sprinkle garlic powder until it looks like the top of a cooked lemon meringue pie (or add 2-3 cloves pressed or minced garlic). This is just the way I learned to make it; I've never measured. Add more to taste. Add about 1/2 tsp white pepper. It's milder than black pepper and doesn't show up on the tzatziki.
*I have occasionally used a dill pickle when we're out of cucumbers. Dice it, then don't use vinegar or salt. It's not as good, it's not tzatziki, but it works.
What to do with it:
Top gyros with it
Use as a salad dressing
Serve with falafels (that's how we're having it tonight)
Serve with chicken, pork or lamb kabobs with a side of naan
Spread about 2 Tbsp into a pita bread, add a grilled chicken breast, feta, sliced tomatoes and shredded lettuce. If you have trouble opening pita pockets without shredding them, microwave one for about 20 seconds, slice off a strip 1" from the widest side, and it'll open right up.
Add feta, chopped kalamata olives and tomatoes, makes an even better dip for veggies and pita wedges
Add feta, olives, tomatoes, and chopped grilled chicken breast for a Greek chicken salad-- stuff into pitas with some shredded lettuce and it's an easy lunch to serve.
Posted by Kerrie at 3:38 PM