A cool and refreshing yogurt dip or spread, tzatziki is usually made with thick, full-fat yogurt. Draining the nonfat yogurt for 2 hours gives it a rich taste.
- Yield: Makes 3 cups
Source: Martha Stewart Living, June 1997
- 16 ounces (2 cups) nonfat yogurt
- 1 seedless cucumber (14 ounces), peeled and cut into 1/2-inch pieces
- 2 garlic cloves, peeled and minced or pressed
- 1/4 cup chopped fresh dill
- 1 tablespoon olive-cured olive oil (See Cook's Note)
- 2 tablespoons red-wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Line colander with a double thickness of cheesecloth. Add yogurt, and drain for 2 hours in the refrigerator.
Remove yogurt from refrigerator, and combine with cucumber, garlic, and dill in small bowl. Stir in oil, vinegar, salt, and pepper. Refrigerate, covered with plastic, until thick and smooth, at least 1 hour and up to 2 days.