Greek Yogurt Tzatziki - Cabot Creamery

Greek Yogurt Tzatziki - Cabot Creamery

Prep Time

15 minutes

Cook Time

2 hours

Total Time

2 hours 15 minutes

Yields

6

Directions

  1. Peel garlic and chop coarsely. Sprinkle with ¼ 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. Squeeze grated or chopped cucumber firmly over another bowl or sink to extract as much liquid as possible; discard liquid and add squeezed cucumber 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 to allow flavors to blend. Add more salt if needed
  6. Serve as dip with pita bread or fresh vegetables, or as a sauce for grilled lamb, chicken, beef or vegetables

Ingredients

  • 2 medium cloves garlic
  • 1/4 tbsp salt
  • 1 medium cucumber
  • 1 cup Cabot Reduced Fat Plain Greek Yogurt
  • 1 tbsp fresh lemon juice
  • 1 tsp flavorful extra virgin olive oil
  • 1 tbsp finely chopped fresh dill
  • 1/2 tbsp ground black pepper