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Tzatziki VII


"This is like the garlic dip that many of our Greek friends make and use in their restaurants. Serve in a bowl and garnish with fresh mint leaves, parsley sprigs and olives."
Original recipe yield: 6 to 8 servings.
Prep Time:
15 Minutes
Ready In:
4 Hours 15 Minutes
Servings:
7

INGREDIENTS:

  • 1 (32 ounce) container plain yogurt
  • 2 cucumbers
  • 1 medium head garlic
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon chopped fresh dill weed
  • salt and pepper to taste

DIRECTIONS:

  1. Place the yogurt in a large square of double cheesecloth. Tie the cheesecloth at the top and let any excess liquid drain for about 4 hours.
  2. Peel cucumbers; remove seeds with a spoon. Shred the cucumbers, then squeeze to drain excess liquid.
  3. Peel and mince garlic.
  4. In a medium-sized bowl, whisk together the olive oil, lemon juice, dill, salt and pepper. Add yogurt, cucumbers and garlic and stir until evenly combined. Refrigerate until ready to use.