Ingredients
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1 medium cucumber (peeled, seeded and grated or shredded)
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16 ounces sour cream (light or regular, both work fine)
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32 ounces plain yogurt (NOT the sugar free variety)
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2 tablespoons dried dill, plus
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1 teaspoon dried dill, for garnish
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fresh dill, can be replaced for dried just remember the flavour is more intense in dried
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1 garlic clove, minced
Instructions
- 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 refrigerated, 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.