Tzatziki

Our Mission: We ignite the movement that empowers parents to protect children from harmful chemicals. Donate »

Ingredients

1 medium English/European cucumber
1 cup Goat milk yogurt or plain whole milk Greek style yogurt
1 small garlic clove, minced
7-8 fresh mint leaves, chopped
1 tablespoon fresh dill, chopped
1/8 teaspoon sea salt
fresh ground pepper to taste

Rated: (5/5), based on 1 review

Tzatziki is delicious as a dip or a condiment, and my family can’t get enough. The recipe calls for Greek-style yogurt, which gives the sauce an irresistible richness. Since it is yogurt based, we guiltlessly heap it over meat or fish and dunk into it with warm pita shells.

Submitted by:
Shane Valentine Shane Valentine, author of The Baby Cuisine Cookbook, and part of the Food Revolution as it relates to preschoolers in America. His groundbreaking program is changing the way tots and parents experience food, while challenging thoughts and feelings around the current state of food in our country.

Visit original web site

MAKE IT

1. Seed the cucumber by slicing in half lengthwise.

2. Using a spoon, scrape out seeds and discard.

3. Grate the cucumber with a medium grater.

4. Squeeze grated cucumber in a clean kitchen towel, removing as much moisture as possible.

5. Combine the cucumber, yogurt, garlic, mint leaves, dill, salt and pepper into bowl and mix with a spoon. Alternatively, you may also mix in a food processor or with a hand blender to get a finer consistency.

Note: If you cannot find Greek yogurt, try finding European style yogurt. If neither are available or if you are using Goat Milk yogurt, do the following to achieve the thick style yogurt:

6. Put a colander lined with a piece of white paper towel or cheese cloth over a bowl.

7. Pour 1½ cups of yogurt into the lined colander.

8. Refrigerate for 1-2 hours. The liquid will slowly drain through the paper towel to the bowl underneath the colander. After draining, follow above recipe.

CLEAN IT

In my book, dairy (milk, cheese, yogurt, etc) = Organic. If not organic, at least have it be from cows that have not been treated with the growth hormone rBST. (Note: there will be a asterisk (*) on the package that says “The FDA has said there is no significant difference between milk from cows treated with rBGH and untreated cows” You want to know what I say about that? Bologna!)

GREEN IT

Consider buying dairy (in this case yogurt) from local farmers.

MAKE IT FUN

Consider starting an herb garden (either in raised beds or in pots) and get everyone involved!

Reviews

Jo (Guest)

Submitted on June 6, 2011 at 9:33 am

Do you know if this will freeze well? Organic mint and dill are seasonal in my area so I was thinking of making a big batch and freezing it in small amounts for later use.