-
-
My review
Roasted Garlic Tzatziki
281
Diana Moutsopoulos
"I've made tzatziki loads of times, but this is my best recipe yet! The two keys are the roasted garlic, and straining the yogurt for 24 hours to make it like soft cheese. Tzatziki is great with crusty bread, french fries, pita bread, baked potatoes, or with any sort of wrap such as gyros, souvlaki, falafel or kebab. Also, I traditionally use fresh garlic, but this time I used ROASTED garlic. This made the tzatziki so much more flavorful, without that overpowering 'bite' that can come with lots of fresh garlic."
Added to shopping list.
Go to shopping list.
Ingredients
1 d 15 m servings 108Original recipe yields 8 servings (2 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place yogurt in a paper coffee filter, paper towel or 4 layers of cheesecloth set in a strainer or colander, and then set over a bowl to catch the liquid. Allow yogurt to strain for 24 hours in the refrigerator.
- Peel and grate the cucumber, squeeze out excess water; place into a bowl. Add strained yogurt, garlic puree, lemon juice, mint, and olive oil; mix until combined. Season to taste with salt; chill before serving.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2841 Ratings
-
-
-
-
-
Most helpful positive review
4/7/2012
Roast Garlic: Take an an entire bulb of garlic and cut off the ends (sides). Pour olive oil on it and wrap in aluminum foild. Bake! 350 degrees for 30-35 minutes.
Most helpful critical review
12/16/2011
How much raw garlic is 2 tablespoons? I used a whole bulb of roasted garlic, but it was too mellow for us to taste it enough just after making it and then the next day. I added another couple of...
Most helpful
Most positive
Least positive
Newest
4/7/2012
Roast Garlic: Take an an entire bulb of garlic and cut off the ends (sides). Pour olive oil on it and wrap in aluminum foild. Bake! 350 degrees for 30-35 minutes.
8/23/2010
This is awesome. Made it with fresh Dill instead of the Mint. Next time I will try the more traditional approach and use Goat Yogurt. Update (18 Mar 11): Living in Toronto, we have a massive Gr...
2/25/2012
This was a most excellent tzatziki! I didn't see any reason to strain the greek yogurt as what I used (Greek Gods brand) was very thick already. However, I did make sure to get as much water a...
5/18/2010
I've made this a few times as is and it's a very good recipe. I experimented with using minced borage and lemon balm from the garden in place of the cucumber and lemon juice and it turned out pe...
4/8/2010
We eat this at least once a week. I use three roasted garlic cloves, and 1-2 raw ones. I also use red wine vinegar instead of lemon juice. A dash of Cavenders Greek Seasoning finishes off my ver...
4/7/2012
After leaving in Greece for several years, and being taught how to make the real thing, I was OK with trying the roasted garlic, because it would give it more flavor, but NO way to put mint in i...
4/5/2012
YUM! This was a last minute decision, so I couldn't allow the yogurt to drain overnight, but other than that, I made this exactly as directed, aside from halving the recipe. I think next time, I...
12/16/2011
How much raw garlic is 2 tablespoons? I used a whole bulb of roasted garlic, but it was too mellow for us to taste it enough just after making it and then the next day. I added another couple of...
7/9/2012
Very good overall. I didn't have roasted garlic (and couldn't make because the oven was broken), so I used pureed garlic instead. I didn't find it overpowering, but I would like to try it with...