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Tzatziki dip with dill

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Meze Platter including Tzatziki Dip

 

TZATZIKI DIP

Tzatziki Dip ingredients

Ingredients for Tzatziki Dip sans the lemon juice

Tzatziki Dip

I’ve been fooling with this recipe again. This time I added a bit of fresh dill leaves and it was outstanding.  I’ve changed the instructions, too. I made this in a class on Lebanese food last night and it was a hit. I originally got this from my friend, Kay, who worked quite a while perfecting it.  No more runny dip!

1 English cucumber or regular cucumber, peeled or not, seeded, shredded

Salt

1-1/2 cups plain whole milk  Greek yogurt

1 clove garlic, minced or more to taste

2 tablespoons extra virgin olive oil

1 tablespoon lemon juice or more to taste

1/4 cup chopped fresh mint

Fresh dill leaves to taste – start with a couple 2″ sprigs and go from there

Salt to taste

 

Place cucumber in strainer over a bowl and let stand for 15 minutes.  Squeeze the cucumber to remove as much water as possible, discarding the liquid.  Now place it in a towel and squeeze even more liquid out. Place yogurt in a strainer and let drain for 15 minutes, then discard liquid.

In a small bowl, add the cucumber and yogurt.  Add the garlic, olive oil, lemon juice,  mint and dill and stir to combine.  Season the sauce to taste with salt.

 

Makes 2 cups

 

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