We ate tzatziki every single day on our trip and learned how to make it from our hotel chef in Kefalonia. The kids became completely addicted and I’m all for it, it’s so healthy. It’s also cold, tangy, and refreshing. You can put it on just about everything, we’ve been putting it on bread, using it as a dip, and slathering it on grilled meats and veggies. As we were told, you can never have enough salt or olive oil, don’t skimp!
What you need:
1 cucumber
1 cup 2%-5% fat Greek yogurt, no fat free that’s just sad
1/4 cup extra virgin olive oil
2-3 tbsp red wine vinegar
1 clove of garlic
pinch of dried or fresh dill, added to taste
salt
Begin by grating the cucumber on a box grater and straining over a colander. You want to squeeze out as much water as possible. Add the shredded cucumber to the colander and add a pinch of salt and pour over a tsp of red wine vinegar. Then squeeze/press out as much moisture as you can.
I actually like to drink the cucumber water after it’s strained, it’s really good for you!
If you really like garlic, you can add raw garlic to the bowl. Grate or finely chop it and mix it with the yogurt. If you prefer a more mellow garlic flavor, heat the olive oil in a small pan until it gently bubbles over low heat and add the garlic to the pan. Gently heat the garlic for 15-20 minutes stirring so that the garlic doesn’t burn, then discard the garlic and use the garlic flavored oil.
Combine yogurt, shredded cucumber, olive oil, and another healthy pinch of salt. Mix in about a tablespoon of red wine vinegar. Add dill to your
liking and taste. Let sit for an hour so that the flavors meld together. Taste and add more salt if necessary. Enjoy for the next several days. Yum!!
**Ive been making with raw garlic and the garlic oil, can’t decide which one I like better. They are both good! You could probably use a 1/2 tsp of garlic powder in a pinch and that would be good too.
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