Fresh Dill Tzatziki |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 cups plain whole-milk yogurt | 1 12-ounce unpeeled English hothouse cucumber, halved lengthwise, seeded, coarsely grated | 1 teaspoon coarse kosher salt |
| 1/4 cup sour cream | 1 tablespoon minced fresh Italian parsley | 1 tablespoon white wine vinegar |
| 1 tablespoon fresh lemon juice | 2-1/2 teaspoons minced fresh dill | 1-1/2 teaspoons olive oil |
| 1 small garlic clove, minced | ||
| 1 | Line sieve with 2 layers of cheesecloth; place over deep bowl. Spoon yogurt into sieve. Cover; chill sieve in bowl overnight. |
| 2 | Toss cucumber and 1 teaspoon salt in bowl. Let stand 1 hour. Drain as much liquid as possible from cucumber, then pat dry with paper towels. |
| 3 | Transfer yogurt to bowl; discard liquid. Mix cucumber into yogurt. Mix in remaining ingredients. season with salt and pepper. Cover, chill 1 to 4 hours. |