Greek-Style Cucumber and Yogurt Dip with Dill

Greek-Style Cucumber and Yogurt Dip with Dill
Greek-Style Cucumber and Yogurt Dip with Dill
Tangy and refreshing, this dip is called tzatziki in Greek. Here, it's served with crisp baked pita wedges, but it also goes well with crudités. Drain the yogurt a day before you plan to prepare the dip. And mix up a big batch of lemonade to pour throughout the picnic.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
Greek Condiment/Spread Dairy Herb Vegetable Appetizer No-Cook Cocktail Party Picnic Super Bowl Yogurt Cucumber Summer Poker/Game Night Sour Cream Dill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 1/2 cup sour cream
  • olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cups plain yogurt
  • 2 tablespoons minced fresh dill
  • 1 tablespoon coarse salt
  • 1 garlic clove, minced
  • Carbohydrate 32 g(11%)
  • Cholesterol 21 mg(7%)
  • Fat 11 g(16%)
  • Fiber 4 g(15%)
  • Protein 8 g(16%)
  • Saturated Fat 5 g(23%)
  • Sodium 479 mg(20%)
  • Calories 244

Preparation Line sieve with cheesecloth and place over medium bowl. Place yogurt in sieve. Cover with plastic wrap and allow to drain in refrigerator overnight. Mix cucumber and 1 tablespoon salt in small bowl; cover and chill 3 hours. Transfer drained yogurt to another bowl. Mix in sour cream, lemon juice, dill and garlic. Squeeze out as much excess liquid as possible from cucumber. Stir cucumber into yogurt. Season with pepper. Cover; chill at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.) Preheat oven to 400°F. Place pita wedges on baking sheets. Brush with olive oil. Bake until crisp, about 10 minutes. Cool. (Can be made 1 day ahead. Store pita airtight at room temperature.) Serve cucumber dip with baked pita wedges.

Preparation Line sieve with cheesecloth and place over medium bowl. Place yogurt in sieve. Cover with plastic wrap and allow to drain in refrigerator overnight. Mix cucumber and 1 tablespoon salt in small bowl; cover and chill 3 hours. Transfer drained yogurt to another bowl. Mix in sour cream, lemon juice, dill and garlic. Squeeze out as much excess liquid as possible from cucumber. Stir cucumber into yogurt. Season with pepper. Cover; chill at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.) Preheat oven to 400°F. Place pita wedges on baking sheets. Brush with olive oil. Bake until crisp, about 10 minutes. Cool. (Can be made 1 day ahead. Store pita airtight at room temperature.) Serve cucumber dip with baked pita wedges.

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