Greek Yogurt Dip & Cucumber Sauce (Tzatziki) - Cabot Creamery

Greek Yogurt Dip & Cucumber Sauce (Tzatziki) - Cabot Creamery

Prep Time

20 minutes

Cook Time

Total Time

2 hourss

Yields

6

Directions

  1. Peel garlic and chop coarsely. Sprinkle with ÂĽ teaspoon salt and mash into puree with blade of knife held sideways. Scrape into medium bowl
  2. Remove ends from cucumber and peel. Cut in half lengthwise scrape out and discard seeds. Coarsely grate cucumber flesh or mince finely with knife
  3. Working over another bowl or sink, squeeze grated or chopped cucumber firmly to extract as much juice as possible discard juice and add squeezed flesh to bowl with garlic
  4. Add yogurt, lemon juice, olive oil, dill and pepper, stirring together well
  5. Cover and refrigerate for at least 2 hours for flavors to blend. Add more salt if needed. Serve as dip with pita bread and fresh vegetables or as sauce for grilled lamb, chicken, beef or vegetables

Ingredients

  • 1 cup Cabot Lowfat Plain Greek Yogurt or Cabot Plain Greek Yogurt
  • 1 tablespoon Urban Meadow® Extra Virgin Olive Oil
  • 1 tablespoon Urban Meadow® Lemon Juice
  • 1 medium cucumber
  • 1 tablespoon finely chopped fresh dill
  • 2 medium cloves garlic
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt, plus more to tast