Tuesday, December 22, 2009
Tzatziki sauce has always been one of my favorite sauces or dips. In the middle east this is commonly served as a sauce with gyros but I love it as a dip with pita chips. The dip is very refreshing served cold with a combination of yogurt and cucumbers with lemon juice and garlic. Even though this is usually served as a dip or with gyros it's also a great sauce accompaniment to a grilled vegetable burrito or wrap. Greek style yogurt is much thicker than American style yogurt.
If you can't find Greek style yogurt place plain yogurt in a cheese cloth and strain for a few hours.
1 1/2 tbsp kosher salt
1 cup greek style yogurt
1/2 cup sour cream
3 tbsp lemon juice - approximately juice from 1 lemon
2 cloves garlic - minced
4 pieces of pita bread
2 tbsp olive oil
Peel and deseed one cucumber.
Lengthwise cut the cucumber into thin strips.
Cut the thin cucumber strips in the opposite direction to create small cubes. Depending on your preference you may want to shred the cucumber instead of cubing. I prefer the chunkier texture. Place the cucumber in a small strainer and sprinkle the salt on top.
Mix the salt through the cucumber cubes. Let sit for about 20 minutes. After 20 minutes lightly squeeze the cucumber cubes to release extra water.
Mix the cucumbers with the remaining ingredients. Chill until ready to serve.
Cut the pita bread into triangles. Place a piece of tin foil on a baking sheet with 2 tbsp of olive oil. Toss the chips in oil. Bake at 400 degrees for about 5 minutes or until crisp.