TZATZIKI -Greek Sauce-Dip Etc.
Source of Recipe
Evelyn
Recipe Introduction
Ev said: This wonderful meze (we do not think of it
as a sauce here - it is a thick 'salata') is
used for much more than souvlaki. Try it
with any grilled meat. Place a small plate
full on your dinner table for people to
scoop up small amounts onto their bread
(preferably crisp-baked pita). Fry up some
zucchini or eggplant slices (dredge in flour
and fried in olive oil) and serve with a
dollop of tzatziki on top. Use as a salad
dressing. A dip for crudites...
MY NOTES: DH is not fond of cukes, but since he loves dill dip, I managed to sneak this one by him, to his approval, and that of our party guests!
List of Ingredients
1 pint sour cream (or Greek-style super
thick yoghurt)
1 English cucumber (the long, thin, almost
seedless kind), peeled, grated on a box
grater and squeezed between the hands to
remove as much water as possible
2-3 garlic cloves mashed to a paste (this is
a question of taste. Start with 2 and if
you decide you like it stronger, do 3 the
next time around)
1/2 cup olive oil
1 tablespoon red-wine vinegar
1 tablespoon minced fresh dill (optional) or
1 teaspoon dried
salt to taste
Recipe
Just mix everything up together until it is
all blended and the oil has emulsified into
the sour cream/yoghurt and put in a sealable
tupperware bowl. Allow to 'sit' in the
refrigerator for atleast 2-3 hours before
using to allow the flavours to come out
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