Thursday, March 3, 2011


3 cucumbers, peeled, seeded and shredded
2 cloves garlic, minced
2 tablespoons fresh dill, finely chopped or 1 tablespoon dried
1 cup Greek yogurt (I have used Plain yogurt : )
2 cups sour cream
2 teaspoons Greek seasoning or more to taste (I love Cavender's)
salt to taste
1/4 teaspoon pepper
1/2 teaspoon fresh lemon juice


Begin with the cucumbers. After you have peeled, seeded and shredded the cucumbers,transfer to a bowl and press all of the liquid out, using your hand. Next, put the shredded cucumbers in a cheese cloth or paper towel and wring out as much of the remaining water as possible. Continue this process until the sheds are as dry as possible. There are more labor intensive methods out there involving salt and hours of draining time, but I'm a big fan of quick and easy. This has worked well for me, so this is what I do. Return the cucumber to a bowl and add the rest of the ingredients. Stir just until the ingredients are Incorporated. Don't over mix! You don't want to break down the mixture and make it thin. Serve with pita chips, on sandwiches regular or pita pockets, salads and even steaks, YUMMY!

Cooks note:
Traditionally, most Tzatziki recipes call for oil and vinegar.  If this is your taste, by all means add it.  I just feel this recipe is fresh and light and I don't feel the oil and vinegar adds anything but more calories and liquid.