FROM THE KITCHEN OF: Ina Garten, adapted just a smidge
TOTAL TIME: 20 minutes
MAKES: a lot, at least 2 cups!
I’d like to thank one of my favorite Food Network chefs, Ina Garten, for this recipe. I think it’s really quite perfect. You can argue that the sour cream and vinegar make this Tzatziki sauce a little less traditional, but it’s pretty darn good. I did adapt her recipe just a slight by adding crumbled feta cheese…yum. Who doesn’t love feta? If you don’t, obviously don’t add it in, but the addition of feta just gives the sauce another dimension of flavor. I think it actually helps cut the tanginess from the Greek yogurt. This recipe can be great as a dip served with toasted pita chips, or for the most commonly used street food, the gyro. I made a Greek burger topped with this Tzatziki sauce, which I’ll showcase on Pretty Tasty Things tomorrow!
1 cup of plain Greek yogurt
1 hothouse cucumber, unpeeled and seeded
1/4 cup sour cream
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill
1 1/2 teaspoons minced garlic
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup feta
1. Add ingredients to a medium-size bowl. In a bowl, add the yogurt, sour cream, lemon juice, white wine vinegar, dill, garlic salt and pepper.
2. Grate and drain the hothouse cucumber. Remove the plastic from the cucumber. Rinse and pat dry. Slice the cucumber in half and remove the seeds with a spoon. Once the seeds have been removed, grate the cucumber. In order to drain the excess liquid from the grated cucumbers, place them on several paper towels, gather the ends of the towels and squeeze gently over the sink.
3. Combine all together and add the feta. Add the drained cucumber to the yogurt mixture. Add the feta and stir together well. Cover with plastic wrap and refrigerate until ready to serve.
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