AI Curated Ingredients
Generated from recipe text and notes.
- 2 cup full-fat, plain, unsweetened Greek yogurt
- 1 piece large English, grated cucumber
- 3 clove finely minced or grated garlic
- 2 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon salt
- black pepper
- pinch sumac
Recipe
1. Grate cucumber, skin-on, using a box grater. 2. Squeeze out water using cheesecloth, a clean dish towel, or your hands. This prevents watery tzatziki. 3. In a large bowl, combine yogurt, cucumber, garlic, olive oil, lemon juice, vinegar, salt, and dill. 4. Stir until smooth. 5. Let sit in the fridge for at least 1 hour—this lets flavors meld and garlic mellow. Ingredients (makes ~3 cups) 2 cups full-fat Greek yogurt (plain, unsweetened) 1 large English cucumber (or 2 small Persian), grated 3–4 cloves garlic, finely minced or grated (raw and punchy!) 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice (fresh) 1 tablespoon white wine vinegar (optional, for extra tang) 1–2 tablespoons chopped fresh dill (or mint if you prefer) 1/2 teaspoon salt (plus more to taste) Optional: grind of black pepper or a pinch of sumac