Tzatziki Creamy Mediterranean Cucumber Meze Recipes

Steps:

• 1. In a fine mesh strainer, combine Greek Yogurt and sour cream. Stir well and allow liquid to drain for about 30 minutes. (Liquid can be saved and used in a smoothie!).
• 2. After finely grating cucumber (I use a mini food processor), turn into a 12-inch square of cheese cloth or a tea towel and place in a strainer. Twist cloth several times to drain juice. (The strained juice over ice with a little squeeze of lemon is a delightful beverage!!).
• 3. In a small bowl combine garlic, white wine vinegar, lemon juice, olive oil, salt, white pepper and black pepper. Allow garlic mixture to sit about 10 minutes before adding.
• 4. In a large measuring cup (I use an 8 cup) or bowl, combine strained yogurt and sour cream. Add grated, drained cucumber. Stir well to combine. This should be very creamy.
• 5. Add garlic mixture and stir to combine. Add finely chopped dill and finely chopped mint. At this point, if a little sweetness is needed, I add a 1/2 to 1 Tlb. fresh orange juice and a dusting of lemon zest. Stir well. Cover and refrigerate.
• 6. The flavors of Tzatziki develop after refrigeration. After about an hour, I adjust flavors with more salt, cracked pepper and even a little drizzle of Agave (if too tart), cover and return to the fridge for several more hours.
• 7. While chilling, prepare veggies for dipping, Crostini crackers, Pita bread slices, meatballs - whatever you would like to serve with the Tzatziki.
• 8. When ready to serve, stir well and then place into a glass serving bowl. I usually top it with a drizzle of light olive oil, a light dusting of Cayenne pepper, a few pitted Greek olives and a small sprig of fresh dill and/or mint.