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Tzatziki tweaks and cautionary tales
- Make sure you fully de-seed the cucumbers. You don’t want watery tzatziki
- I like a little more vinegar than most in my tzatziki. I did not up it below, but you might want to test it out a bit.
- This makes quite a lot. You might want to cut the recipe in half as it does not keep that well (it gets watery after a few days).
How to make Tzatziki healthier
You can opt for low fat versions of the sour cram and Greek yogurt. This is meant as an accompaniment, so you can also just cut back on it.
Nitty-Gritty – Tzatziki
- Learning Curve: none
- Pre-work: none
- Vegetarian: yes
- Healthy: Not particularly
- Freezes well: no,use it quickly
- 3 tbsp. olive oil
- 1 tbsp. vinegar
- 2 cloves garlic, minced finely
- ½ tsp. salt
- ¼ tsp. white pepper
- 1 cup greek yogurt
- 1 cup sour cream
- 2 cucumbers, peeled, seeded and diced
- 1 tsp. chopped fresh dill
- Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.
- Garnish with a sprig of fresh dill just before serving.