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COLLECTION: Tzatziki (Greek Sauce for Gyros / Side Dish)

COLLECTION: Tzatziki (Greek Sauce for Gyros / Side Dish) comes together with Vinegar, Garlic, Cream Yoghurt, Salt, and Lemon Juice. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tsp
• 1 clove
• 2 cup
• 1/2 tsp
• 1 clove
• 1 tsp
• 3 clove

Method (preview)

1. 1

   Mix first four ingredients. Store in fridge until ready to serve (at least 1/2 hour). Mix in cucumber right before serving.

2. 2

   Mix together and chill for at least 1 hour.

3. 3

   Serve as a dip, with fried fish, or with fried eggplant or fried zucchini.

4. 4

   Excellent with crudites.

5. 5

   It is also great as a virtually non-fat salad dressing.

6. 6

   Stir together. Refrigerate for several hours and add salt and pepper to taste. Believe it or not it also makes a great chip dip.

7. 7

   Shred or cut cucumber into julienne strips.

8. 8

   Place in a colander in sink or over a bowl, sprinkle generously with salt, mix well and let drain for at least 30 minutes, preferably an hour.

9. 9

   Rinse and gently pat dry.

10. 10

    Press the garlic into a bowl and, using a fork, mash it with a little bit salt.

11. 11

    Add the thickened yogurt, cucumber, lemon juice, olive oil, and if desired, the pepper and mint.

12. 12

    Mix well.

13. 13

    Serve or refrigerate up to two days so flavors will mingle.

14. 14

    Stir again before serving and sprinkle with additional minced mint leaves if desired.

15. 15

    Mix cream cheese and yoghurt.

16. 16

    Peel and mince garlic.

17. 17

    Peel cucumbers and cut lengthwise in halves.

18. 18

    Remove 'core'.

19. 19

    Then dice cucumber and stir together with the garlic into the yoghurt mixture.

20. 20

    Add a little salt and dill.

21. 21

    Stir thoroughly and put 2 hours in refridgerator.

22. 22

    Serve.

23. 23

    Peel and mince garlic cloves.

24. 24

    Mix with yoghurt, add salt + pepper.

25. 25

    Stirn in first vinegar, then oil.

26. 26

    Mince dill finely, peel and dice cucumber very finely.

27. 27

    Stir into the yoghurt mixture.

28. 28

    Leave to cool in the refridgerator for at least 2-3 hours.

29. 29

    Serve.

30. 30

    Combine all ingredients in a glass bowl. Mix well and refrigerate.

31. 31

    Serve cold.

32. 32

    To make an extra-thick sauce, use the richest yogurt available.

33. 33

    Place in a cheesecloth-lined sieve over a bowl.

34. 34

    Do not stir.

35. 35

    Let the yogurt drain overnight at room temperature.

36. 36

    Drain cucumber in sieve or colander (very important or dip will be watery). Combine all ingredients. Chill at least an hour to blend flavours.

37. 37

    Mix it all together and let it steep for at least 2 hours (it's better the next day) and enjoy!