Does anybody got a good recipe for Tzatziki?

Question

I ain't much of a cook, but I love the stuff n' would like to make my own.

Answer 1

Prep. Time: :20
Total Time: :20
Ingredients:

8-1/2 fl. oz. unflavoured yogurt
1/2 lg. english cucumber
1 clove garlic, crushed
51/100 fl. oz. olive oil
17/250 fl. oz. dillweed
Salt and pepper to taste

Directions:
Grate cucumber (Or chop finely, peeling is optional). Combine all ingredients together in a bowl, and mix well. Chill and serve with pita bread.

Answer 2

Tzatziki

16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced

Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Store in the refrigerator in an airtight container for up to a week.

Yield: 1 1/2 cups

Answer 3

Tzatziki
Ingredients
1 container (16 ounces) plain lowfat yogurt
1/2 English (seedless) cucumber, not peeled, seeded and finely chopped plus a few thin slices
1/1-2 teaspoons salt
1 to 2 garlic cloves, chopped
1 tablespoon chopped fresh mint or dill plus additional sprigs
1 tablespoon extra virgin olive oil
1/2 teaspoon red wine vinegar
1/4 teaspoon ground black pepper


Instructions
Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.

Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.

With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint, oil, vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2 or up to 4 hours. Serve chilled or at room temperature, topped with cucumber slices and mint sprigs.

Yield: about 1-1/2 cups

Answer 4

try double decker tacos. warmth a comfortable taco somewhat, smear some refried beans over it like glue and affix it to the exterior of a no longer undemanding taco shell. Then, filll as you always could.