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Page Revisions

« Bacon Margarita Cupcakes | Main | Brats with Malt Vinegar Onions »
Sunday
Apr282013

Tatziki

(Yogurt, Cucumber, Garlic Dip)

Greek yogurt plain 32 oz
1 large cucumber - Grated on a cheese grater
3 garlic cloves minced
3 tblsp extra virgin olive oil (may require more)
1 1/2 tblsp red wine vinegar
Salt to taste
Dill or mint optional

     With a large enough piece of cheese cloth drape to contain the yogurt. Drape the cloth over an empty bowl. Dump the yogurt in there and tie up the cheese cloth around it, tie if off and hang off a cabinet handle to hang above the bowl and drain for a few hours. This will give you your yogurt "cheese".

     Take your grated cucumber and place in a colander. Lightly salt and let drain for 10-20 minutes.

     Once you have the drained yogurt, toss the water released from it, and add the rest of your ingredients to the cheese.

     Add the drained grated cucumber to your yogurt cheese.

     Start with the established quantities and I add additional oil & vinegar after the fact to get the consistency I want. I also add additional garlic at times but know the garlic flavor will set-up over the first 24 hours in the fridge and can get strong but that's my preference.
Mix and put in the fridge to let the flavors blend. This will last in the fridge for a few weeks. Great with pita bread or just a dip with veggies.

Makes about 2 cups.

 

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