Greek Islands Tzatziki
Source of Recipe
Chicago Sun-Times Dec/04
Recipe Introduction
MAKES ABOUT 4 CUPS
List of Ingredients
2 (16-ounce) cartons Greek yogurt (see Note)
1 large cucumber, peeled
1/2 cup olive oil
2 tablespoons white vinegar
4 to 6 cloves garlic, very finely minced, or garlic powder to taste (see Note)
2 tablespoons lemon juice
3 dashes white pepper
Recipe
A day or two before serving, strain the yogurt: Drain its liquid and place in a strainer lined with a double layer of cheesecloth.
Place the strainer over a bowl and cover. Refrigerate a day or two to thicken the yogurt.
To prepare the dip, place the thickened yogurt in a large mixing bowl. Grate the cucumber, or process in a food processor, until it is in slivers; do not seed. Drain cucumber in a colander, then gently squeeze out remaining moisture with a towel. Add the olive oil to the yogurt, mixing gently but thoroughly with a wire whisk.
Add to the yogurt-olive oil mixture all other ingredients except cucumber, gently mixing. Add the cucumber, mixing gently with a folding motion to blend completely. Refrigerate until ready to use as a dip with pita bread, crackers or vegetables, or as a topping for gyros, cooked chicken or other meats.
Note: Greek yogurt, which is thicker than domestic yogurt, is available at Trader Joe's and at Greek grocers. Domestic yogurt may be used in this recipe and drained as above, but do not use sour cream or any thickener.
Louis Alexakis of Greek Islands recommends garlic powder in this dish because it disperses evenly. Start with 1 teaspoon and add more to taste.
Nutrition facts per tablespoon: 26 calories, 2 g fat, 1 g saturated fat, 1 mg cholesterol, 1 g carbohydrates, 1 g protein, 9 mg sodium, 1 g fiber
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