Time: 20 min.
Complexity: easily
Quantity: 2.5 tbsp.

Greek Tzatziki Dip Sauce - A Detailed Recipe.

Ingredients:

• 450 g (0.5 l) natural yogurt (whole milk or skim)
• 1 greenhouse cucumber, seeded and peeled
• 1 tbsp plus 1/2 tsp coarse salt
• 1/2 cup sour cream
• 1 tbsp champagne vinegar or white wine vinegar
• 2 tbsp. squeezed lemon juice (from 1 lemon)
• 1 tbsp good quality olive oil
• 1.5 tsp. crushed garlic
• 1.5 tsp chopped fresh dill
• A pinch of ground black pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

yogurt, sour cream, cucumbers, wine vinegar, champagne vinegar, lemon juice, garlic, dill

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Preparation:

Step 1
• Place the yogurt in a cheesecloth- or paper towel-lined strainer and set it over a bowl. Grate the cucumber and toss it with a tablespoon of salt. Place the yogurt in another strainer and set it over another bowl. Refrigerate both bowls for 3-4 hours to strain the liquid.
Step 2
• Transfer the thickened yogurt to a large bowl. Squeeze as much juice as possible from the cucumber and add it to the yogurt.
  
  Mix with sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it right away, but I prefer to refrigerate the tzatziki sauce for a few hours to let it infuse. Serve chilled or at room temperature.

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