Greek yogurt sauce with cucumbers, dill and garlic, known as tarator or snezhanka in Bulgaria or zaziki in Turkey. Shallow DOF

This classic Greek condiment is a great dip with warm pita, or crudités. It also makes a great dipping sauce for souvlakis.

  1. Food processor
  2. 2 cups plain Greek-style (pressed) yogurt 500 mL
  3. 1 cucumber, peeled, seeded and cut into chunks
  4. 1⁄2 cup loosely packed Italian flat-leaf 125 mL
  5. parsley leaves or fresh dill fronds
  6. 2 cloves garlic, coarsely chopped
  7. 2 tbsp extra virgin olive oil 30 mL
  8. 2 tbsp freshly squeezed lemon juice 30 mL
  9. 1 tsp salt 5 mL
  1. 1. In food processor fitted with metal blade, process yogurt, cucumber, parsley, garlic, olive oil, lemon juice and salt until smooth.
  2. 2. Transfer to a serving bowl. Cover and refrigerate until chilled or for up to 3 days
  1. Tips
  2. Be sure to seed your cucumber. Otherwise your tzatziki is likely to be watery.
  3. We always use flatleaf rather than curly parsley because it has more flavor.
  4. When serving cold dips, particularly those that contain a high proportion of dairy, consider lining a deep platter with crushed ice and use it to surround the bowl.
  5. Arranging crudités over the ice will help to keep them nicely chilled as well.
Judith Finlayson


Posted in Appetizers, Gluten-Free, Recipes, Vegetarian & Vegan.


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