Vancouver Greek Restaurant Tzatziki

5.0(6)

When I moved away from Vancouver to Nebraska, and got pregnant I was DYING for Greek food! So I called one of the Greek restaurants we used to go to and begged them for the ingredients. This tastes exactly like home and authentic Greek Tzatziki from the West Coast! It's super easy to make and fabulous with steak, chicken, pita bread, wraps or whatever else you want to put it on or in.

by netselkie·published 2004-10-26

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Sauces

Servings

40 serving(s)

Total time

20 min

prep 20 min

Calories / serving

40 kcal

Ingredients (7)

serves

1 medium cucumber (peeled, seeded and grated or shredded)cucumber
16 ounces sour cream (light or regular, both work fine)
32 ounces plain yogurt (NOT the sugar free variety)
2 tablespoons dried dill, plusdill
1 teaspoon dried dill, for garnishdill
1 garlic clove, mincedgarlic
fresh dill, can be replaced for dried just remember the flavour is more intense in drieddill

Instructions (7 steps)

01Line a strainer with a few coffee filters or cheesecloth, and place the yogurt to drain overnight or for at least 3 hours.
02After the yogurt has drained, peel, seed and grate the cucumber (I generally use the food processor- way faster), and squeeze it in some paper towels or cheesecloth to get rid of the excess moisture.
03Combine all ingredients (yogurt, sour cream, dill, minced garlic), stir to mix well.
04Put in separate containers (I usually just reuse the yogurt and sour cream containers), sprinkle with dill on top.

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Rich recipe — supports nutrition-aware planning.