- 1 medium cucumber
- 1 clove garlic
- 32 ounces plain yogurt (NOT the sugar free variety)
- 16 ounces sour cream (light or regular, both work fine)
- 2 tablespoons dill
- 1 teaspoon dill
- Line a strainer with a few coffee filters or cheesecloth, and place the yogurt to drain overnight or for at least 3 hours.
- After 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.
- Combine all ingredients (yogurt, sour cream, dill, minced garlic), stir to mix well.
- Put in separate containers (I usually just reuse the yogurt and sour cream containers), sprinkle with dill on top.
- Keep refigerated, lasts until either the yogurt or sour cream expires (whichever comes first).
- Note the flavours will intensify somewhat, so if it's not strong enough immediately, wait until morning and you'll taste it!
- *Note:I usually give one of the containers away to friends who also love Tzatizi, since it's hard to find where we live.
Estimated Nutrient Breakdown:
Total Fat: 119.57g
Saturated Fat: 71.32g
Monounsaturated Fat: 31.10g
Polyunsaturated Fat: 4.73g
Vit A: 1,076.36
Vit B1: 0.53
Vit B2: 2.17
Vit B3: 1.63
Vit B6: 0.81
Vit B12: 4.63
Vit D: 2.72
Vit E: 2.72
Vit K1: 49.39
Health Notes: Vegetarian,Peanut-Free,Tree-Nut-Free,Alcohol-Free, Low-Carb
Notes: My magnificent grandpa says this recipe is beautiful!!
Tags: Wild Food Box