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Tsatziki

SERVINGS
Makes 1 quart Servings
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SERVINGS
Makes 1 quart Servings
RATE THIS RECIPE
(0)

Ingredients

  • 1 English cucumber, peeled
  • 10 cloves garlic, smashed and finely chopped
  • 1 cup distilled white vinegar
  • 4 cup shallots, thickly sliced
  • 1 cup small, picked sprigs dill
  • 2 1/2 cup strained or Greek yogurt or labne spread
  • 2 tablespoon extra-virgin olive oil
  • 2 tablespoon fresh lemon juice
  • 2 tablespoon Kosher salt and cracked black pepper
  • Preparation

    Baking Directions:

    Quarter the cucumber lengthwise and trim off the triangular wedge of seeds. Cut the cucumber into a very small, even dice. Transfer it to a mixing bowl.In a food processor, combine the garlic, vinegar, shallots and dill. Pulse until finely chopped but not pureed. Add the mixture to the cucumbers; add the yogurt. Fold together with a rubber spatula, adding the olive oil and lemon juice. Season liberally with kosher salt and pepper, starting off with 1 tablespoon salt. Taste for seasoning. You can store Tsatziki in a covered, clean jar in the refrigerator for up to 1 week.