by Mouna


Tzatziki – a perfect addition to the vegetarian boards we made for our guests!!

4 cups organic whole milk Greek yogurt
1 cup organic sour cream
3 Tablespoons fresh dill – chopped
3 roasted garlic cloves – chopped
4 medium Persian cucumbers
Maldon sea salt
Fresh ground black pepper
Zest of two lemons

Slice cucumbers in half, then in half again. Remove the seeds. Chop into small dice. Put in a colander, toss with a little sea salt and let sit for an hour.

Line a second strainer with cheesecloth and set over a bowl. Whisk the yogurt and sour cream together. Spoon into the cheesecloth. Let sit for an hour.

In a large bowl add the yogurt/sour cream, cucumbers, lemon zest, chopped dill, roasted garlic, a pinch of Maldon sea salt and a pinch of fresh black pepper.

Adjust the seasonings. Chill overnight. Serve at room temperature.

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