My own take on Tzatziki sauce. The onion is inauthentic, but I think it adds nice color for presentation as a dip.
As written, this recipe is a bit too chunky to use as a sauce. If you like, you could puree the third cucumber and onion as well.
- 3 cucumbers, seeded
- 1/2 c fresh dill weed, chopped
- 3 cloves garlic, coarsely chopped
- 1/4 tsp freshly ground black pepper
- 1 tsp salt
- 1/2 red onion, finely minced
- 1 qt plain yogurt (pref. whole milk)
- extra-virgin olive oil (optional)
Strain cucumber puree through a fine-mesh strainer. While it's draining, mince the remaining cucumber and stir it, along with minced onion, into yogurt. If using low- or nonfat yogurt I recommend adding a little olive oil.
Stir drained cucumber solids into yogurt. Pour mixture into a cheesecloth-lined drainer and drain over a bowl in the fridge for at least an hour.
Remove mixture from cheesecloth (it should separate fairly cleanly after straining this long) and serve. This makes a great dip for thick-cut potato chips or crackers such as Triscuits.
Keywords: Appetizer, Vegetables, Condiment, Dip, Vegetarian, Mediterranean, Blender
( RG2141 )