If there’s one thing we know at Project CHEF, it’s that kids love snacks! Mix up tzatziki today and serve it with vegetable crudités but be sure to save some. Tzatziki tastes even better the next day
Preparation Time: About 20 minutes
- 1 small-sized cucumber or ½ English cucumber
- 1 cup (250 ml) plain yogurt
- 1 Tbsp. chopped fresh dill leaves or fresh mint leaves (or dried)
- 1 small garlic clove
- ¼ tsp. (1mL) salt
- Measuring cups and spoons
- Micro-plane or garlic press
- Small, sharp knife
- Cutting board
- Large spoon
- Medium-sized bowl
- Washcloth-sized piece of cheesecloth (optional)
1. Grate the cucumber on the largest hole on the grater. Squeeze all the water out of the cucumber (over a bowl or the sink). Put in a medium-sized bowl.
2. Add the yogurt to the bowl.
3. Pick the leaves off of dill sprigs or mint sprigs. Tear the herbs into the yogurt bowl.
4. Peel the skin from the garlic and press through a garlic press or grate on a microplane. Add to the bowl.
5. Add the salt then mix the ingredients together well. You can garnish with a small sprig of mint or dill, if you wish.
6. Chill until ready to eat.
Tzatziki is even better the next day, once the flavours have blended together.
STEP-BY-STEP – TZATZIKI!
Gather your ingredients. We didn’t have a small cucumber so we used half of a larger one. No fresh dill? No problem. Use a 2-finger pinch of dried.
Grate your cucumber and transfer it to a piece of cheesecloth for squeezing the liquid out. We used a fine strainer instead. Use what you have.
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