Saturday, April 3, 2010


Serve alongside lamb dishes.

2 (7-ounce) containers Greek yogurt or plain yogurt cheese
1 hothouse cucumber, unpeeled and seeded
1/4 cup sour cream
2 T freshly squeezed lemon juice
1 T white wine vinegar
1 T minced fresh dill
1 1/2 teaspoons minced garlic
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Preparing the tzatziki:
Place the yogurt in a bowl. Grate the cucumber on a box grater and squeeze the grated cucumber with your hand to remove most of the liquid. Add to the yogurt. Add the sour cream, lemon juice, vinegar, dill, garlic, salt, and pepper, and stir.


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