3 cups Greek Yogurt
1 hothouse cucumber, unpeeled and seeded
1 tablespoon plus
1/2 teaspoon kosher salt
1/2 cup sour cream
1 tablespoon Champagne vinegar
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh dill Pinch freshly ground black pepper
Scoop yogurt into sieve and position over bowl. Grate the cucumber and toss it with 1 tablespoon kosher salt; place it in a second sieve, and set it over a second bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain. Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.
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