Cucumber and Tomato Tzatziki
A refreshing Greek yogurt dip made with strained yogurt, cucumber, fresh dill, garlic, and tomatoes. Perfect as a dip, sauce, or accompaniment to Mediterranean dishes.
Ingredients
- •3 cups plain yogurt (do not use low-fat or nonfat)
- •1 whole English hothouse cucumber
- •3 tablespoons fresh dill
- •1 clove garlic
- •1 whole tomato
- •quartered
- •seeded
- •thinly sliced
Cooking Instructions
- 1.
Place strainer over large bowl. Line strainer with 3 layers of cheesecloth. Spoon yogurt into cheesecloth-lined strainer; let stand at room temperature to drain 3 hours (liquid will drain out and yogurt will thicken). Transfer yogurt to medium bowl; discard liquid.
180 min
- 2.
Meanwhile, coarsely grate cucumber. Place in another strainer; let stand at room temperature until most of liquid drains out, about 3 hours. Discard liquid. Squeeze excess moisture from cucumber.
180 min
- 3.
Mix cucumber, dill and garlic into yogurt. (Can be made 1 day ahead. Cover and refrigerate.)
5 min
- 4.
Mix tomato into yogurt. Season to taste with salt and pepper and serve.
5 min