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Greek Yogurt Sauce - Tzatziki
Greek yogurt dip can be used with main dishes, grilled vegetables, and with fruit.
Author Mary Platis-Papoulias
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2
cups
whole-milk plain yogurt
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2
garlic cloves, crushed
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1
cucumber shredded or finely chopped
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2
tablespoons
olive oil
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1
tablespoon
red wine vinegar
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1
teaspoon
fresh dill or 1/2 teaspoon dry dill
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salt and pepper to taste
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Wash and dry the cucumber. Shred or finely chop the cucumber and place in a colander to drain. Or pat dry with a paper towel.
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Place the yogurt in a bowl and add the garlic.
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Whisk in the olive oil and vinegar.
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Add the cucumber, salt, pepper, and dill. Stir.
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For a party: Can be made ahead and refrigerated. Can be served at room temperature.