gregbooras
Moderator
Most recipes use Greek Yogart for this sauce, but it is much better with sour cream.
Tzatziki Sauce
Ingredients:
1 Large cucumber
1 cup sour cream (plus ½ cup save to thicken sauce)
¼ t dried dill
½ t garlic powder
½ t onion powder
1 T lemon juice
Salt
Cut cucumber in half long ways and remove seeds with a spoon, next cut cucumber into cubes. Salt the cucumber cubes and place in a colander for 30 minutes. Remove cubes from colander and pat dry with paper towels.
In a food processor add the cucumber cubes and run until the cucumbers are fully chopped up. Remove the chopped cucumber and place in several layers of paper towels. Over a bowl or the sink, squeeze the cucumber mixture until you have all the water out.
Place the mixture back in the bowl and then add 1 cup sour cream, dill, garlic powder, onion powder and lemon juice and blend until well mixed. Taste and add a bit of salt as needed, from the food processor and place in a bowl.
Add additional sour cream (you reserved ½ cup) until the sauce is as thick as you like, for this recipe I used the full ½ cup. Cover and place in the refrigerator for at least several hours.
Greg
Tzatziki Sauce
Ingredients:
1 Large cucumber
1 cup sour cream (plus ½ cup save to thicken sauce)
¼ t dried dill
½ t garlic powder
½ t onion powder
1 T lemon juice
Salt
Cut cucumber in half long ways and remove seeds with a spoon, next cut cucumber into cubes. Salt the cucumber cubes and place in a colander for 30 minutes. Remove cubes from colander and pat dry with paper towels.
In a food processor add the cucumber cubes and run until the cucumbers are fully chopped up. Remove the chopped cucumber and place in several layers of paper towels. Over a bowl or the sink, squeeze the cucumber mixture until you have all the water out.
Place the mixture back in the bowl and then add 1 cup sour cream, dill, garlic powder, onion powder and lemon juice and blend until well mixed. Taste and add a bit of salt as needed, from the food processor and place in a bowl.
Add additional sour cream (you reserved ½ cup) until the sauce is as thick as you like, for this recipe I used the full ½ cup. Cover and place in the refrigerator for at least several hours.
Greg
