| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Latimes3 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Plain yogurt |
| 1/2 |
|
Peeled seeded grated cucumber |
| 1 |
ts |
Salt |
| 1 |
sm |
Garlic clove; chopped fine |
|
|
Freshly ground white pepper |
| 1/3 |
c |
Extra-virgin olive oil |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Chopped fresh dill or |
| 1/2 |
ts |
Dried dill |
INSTRUCTIONS
Line fine sieve with double thickness of cheesecloth and set over work
bowl. Place yogurt in sieve, cover with plastic wrap and drain in
refrigerator for 8 hours or overnight. When yogurt has drained, add salt,
toss and drain another 45 minutes. Discard liquid. Wrap grated cucumber in
kitchen towel and squeeze out as much moisture as possible. Combine yogurt,
garlic and white pepper in mixer bowl and beat on slow speed. Add olive oil
in thin, steady stream as mixer runs. Stir in cucumber and lemon juice,
then taste and adjust seasonings as necessary. Store, covered, in
refrigerator until ready to serve and add dill just before serving.
(Tzatziki can be prepared, without adding dill, up to 3 days before
serving.) This dip can be served with bread, crackers or crudites. Yields 2
cups.
Each tablespoon: 31 calories; 84 mg sodium; 1 mg cholesterol; 3 grams fat;
1 gram carbohydrates; 1 gram protein; 0.03 gram fiber
Recipe Source: Los Angeles Times - 11-11-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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