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Tzatziki Sauce Recipe And Sour Cream

I have to question something in your Nutritional section. Your recipe says that it yields 8 one tablespoon servings. From what I see, there's got to be at least 1 1/2 cups of sauce in the recipe, or 24 tablespoons of sauce. I loaded your recipe into MyFitnessPal using 24 servings and it came to 22 calories per tablespoon.

tzatziki sauce recipe and sour cream


But yogurt is a controversial ingredient in the low-carb community. While sweetened yogurt is technically the frowned-upon ingredient in the keto community, I prefer to make my tzatziki sauce with full fat sour cream instead.

Such a great and easy recipe!I always have sour cream on hand and rarely Greek yogurt so this recipe was exactly what I was looking for - and the flavour and texture are both wonderful.Both myself and my husband thought this recipe was amazing!I will definitely be making this again rather than buying store bought.

Sorry honey but this is no way tzatziki and should not be referred to as such! Tzatziki is traditionally made with yoghurt NOT sour cream. This is a sour cream dip with dill and cucumber! As a Greek I am insulted that you would even consider giving it that title!

Oh honey, you completely missed my point. Regardless of the carbs the fact of the matter is that authentic tzatziki is made with GREEK YOGHURT and not with sour cream. This recipe should be called something more appropriate.

The best Homemade Tzatziki Sauce Recipe! This easy tzatziki sauce is made with Greek yogurt, sour cream and fresh dill! It's thick and creamy (not watery) and so delicious! It perfectly compliments Mediterranean dishes, and makes a great party dip!

This Tzatziki sauce recipe takes a little bit of planning. However, it is easy and so so worth it! The first thing you need to do is drain the water from the cucumbers and yogurt. I always start the water removal process first thing in the morning, because less water = creamier, thicker, more delicious tzatziki.

NOTE: You can simply squeeze the water from the cucumber and not drain the sour cream and Greek yogurt if you're short on time. We do this often - just know that some water will leak out as it's stored, but you can drain it off or mix it in.

To do this, put a coffee filter inside of a strainer, put the strainer over a bowl (make sure it's not touching the bottom of the bowl and that you have space for the water to collect), then put the yogurt/sour cream mixture on top. Put it in the refrigerator to drain all day long.

I always keep dried dill on hand for the sole purpose of making this tzatziki recipe. However, if you're a planner and remember to grab some fresh dill from the store (or from your garden) it's even more amazing!

There are times that a good sauce brings out all the flavors in your favorite foods. Grilled fish fillets, salmon patties, and fish tacos with tzatziki sauce are the perfect examples of pairing and melding flavors together.

I made a gryo for lunch today for my daughter, a busy nurse. She is a "flexitarian" who adores vegetables but her gut doesn't love legumes so she can't quite do full-on vegan. She texted me very excited about her lunch. She asked me what was in the amazing Tzatziki sauce and is excited to try your recipe herself as a dip for vegetables.

I haven't found vegan sour cream at the grocery store here, so I used cashew yogurt and added a dash of white wine vinegar, but otherwise followed your recipe to the letter. Nicole, thank you so much for developing these recipes and sharing them.

This authentic tzatziki recipe makes a thick, creamy cucumber sauce, packed with garlic flavor. Make it for a gyro sauce, to serve with grilled meats or poultry, or for an addictive dip!

If you can't imagine enjoying a gyro or Greek souvlaki without a topping of fresh tzatziki sauce, you are not alone. As dips and sauces are concerned, it's a favorite staple condiment found on dining tables in Greece and around the world.

This being said, chefs and home cooks often change and adapt recipes, suiting them to their individual tastes, to make them allergy-friendly, and/or to take advantage of locally sourced ingredients. This is why you'll sometimes find "Americanized" versions of ethnic recipes.

Make the tzatziki and transfer it to an airtight container. Place 1-2 clean paper towels on top of the sauce and cover with the lid. Keep refrigerated until ready to use. The paper towel will absorb excess liquids and it will keep the sauce thick and creamy. Discard the paper towel and serve.

Tzatziki is a Greek sauce/dip that is made with yogurt, garlic, grated cucumbers, and herbs. This creamy sauce is good with everything! Add it to your sandwiches, use it as a dip, or serve it alongside rice. It comes together in under 20 minutes and keeps fresh in the refrigerator for days.

The difference between the two is that tzatziki made with Greek yogurt is often more tangy while the tzatziki made with sour cream is creamier. I like both, but I love creamy more. Double check to make sure the Greek yogurt or sour cream you purchase only has real ingredients in it and is free of thickeners, additives, and anything else the food industry likes to slip into our foods.

So why am I here sharing a yogurt sauce? Because I do LOVE tzatziki sauce! If you go to a Persian restaurant, get yourself some tzatziki with fresh, warm pita bread. Or layer it in your gyro, or as a healthy veggie dip, or on salmon or with kabobs. Yummmm.

The other reason I love this recipe is because of all the other ingredients: dill, garlic, lemon, cucumber, and onion. Once together and after the flavors meld, the result is just a perfect delicious, creamy cool combination.

Fortunately, tzatziki is super easy to whip together. The only trick is to properly drain the cucumber before mixing it into the yogurt. Otherwise, cucumber waters down the sauce too much. Salting the grated cucumber and letting the excess moisture drip out takes a while.

The easiest and most efficient way to get rid of the excess moisture is to lightly squeeze the grated cucumber over the sink. The only wait required in my recipe is to let the tzatziki rest for five minutes after you mix it all together, to let the flavors meld. At that point, you can serve it right away or chill it for later.

Made this for gyros and thought it was excellent. Simple and tasty. I made it with an English cucumber and a combination of dill and mint. Will definitely be making it again for both gyros and as a sauce/dip. Thanks for the recipe and instructions.

I just finished making tzatziki sauce and it is delicious. I used fat free Greek yogurt and strained it while the cukes were sweating. We will have this as a salad dressing for dinner. Thank you for the recipe!Mary

5 stars for this recipe. It fits well with Greek & Persian recipes. Because I like it bold in flavor, I went heavy on the garlic & mint. The flavor is great and the ingredients are so good for you. Excellent as a dip for veggies & pita or a sauce for meat. Yummy & simple.

This is the first time that my homemade tzatziki tastes like it did in Greece. Straining the yogurt was key! Thanks for the great recipe.Btw, I just used 450 grams of greek yogurt and 1 cucumber. Is that about right? It's hard to tell if that amount of cucumber is correct because it's in cups.

This is a delicious dairy-free keto tzatziki sauce that has super simple ingredients and a ton of flavor. This sauce is the perfect addition to roasted meats and veggies. Keto, Whole30, and Paleo compliant.

For this Tzatziki Sauce to be dairy-free and Paleo, you can either use unsweetened plain coconut yogurt or a dairy-free sour cream, such as Forager. I actually prefer the dairy-free sour cream in this recipe. I know a lot of traditional Tzatziki Sauces use Greek yogurt, but you can tailor it to meet your needs. However, if you are not needing a dairy-free/paleo option, you can also use plain unsweetened Greek yogurt.

There are 2 different ways you can make my version of the traditional tzatziki sauce, smooth or chunky. The smooth version is a little thinner in consistency but is still filled with so much flavor. The smooth version uses a food processor to finely chop up the cucumbers and other ingredients and then fold into the sour cream or yogurt.

Learn how to make your own Greek tzatziki sauce in just five minutes with this simple recipe! Whether you're serving it as an appetizer, with gyros or using it as a dip for pita bread, the tangy and refreshing ingredients will be sure keep everyone happy at home.

I love traditional dips made with sour cream and all those other sinful ingredients, but tzatziki has always been my favorite! I love how satisfying tzatziki sauce is with its flavorful combination of garlic, lemon and dill.

This is one heck of a tzatziki recipe! I love how easy and flavour packed it is. I enjoyed with falafel and used the leftovers with some fries (honestly, this is delicious eaten as is with a spoon, lol). Will definitely make this one again! Thanks for a delicious recipe

Learn how to make tzatziki sauce in 10 minutes or less! This authentic tzatziki recipe, made with cucumber, yogurt, and garlic, comes straight from the Greek island of Paros, and a few tips make all the difference. You'll love how easy and versatile this Greek sauce is, you can serve it with some pita chips and fresh veggies or use it over your gyros, kebabs, with fish, or to dip your fries, or to jazz up some mean dinner bowls! So many possibilities!

A few years ago, I came across a real-deal, authentic tzatziki sauce recipe from the Greek island of Paros where Stella Leonetti served it regularly in her restaurant called Rafeletti. My friend Cheryl Sternman Rule featured it in her book Yogurt Culture, and I stayed pretty close to the original recipe, except I've pared it down for a smaller crowd.

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