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nameMidwest Tzatziki
descriptionThe secret trick to making your tzatziki better than you've ever tasted is in just one creamy ingredient.
urlhttps://12tomatoes.com/midwest-tzatziki
inLanguageen-US
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Ingredients
  • 4 cups cucumber, seeded and grated
  • 8 oz. mascarpone cheese
  • 8 oz. Greek yogurt
  • 2 garlic cloves, pasted
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon dried dill
  • Kosher salt, to taste
Preparation
  1. Using a box grater, grate the halved cucumber over the big holes. Remove to a mesh strainer and season with salt. Let the cucumber rest for 5 minutes, then squeeze the cucumber to get rid of excess moisture.
  2. In a bowl, mix the mascarpone, Greek yogurt, garlic, lemon, and dill. Fold in the cucumber and taste for final seasoning. Refrigerate for at least 20 minutes to let the flavors develop.
  3. Enjoy!
The secret trick to making your tzatziki better than you've ever tasted is in just one creamy ingredient.
Course: Side
Allergen(s): Milk, Citrus, Milk, Citrus

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Midwest Tzatziki

A secret way to make tzatziki better than ever in the creamy lemon garlic cucumber dip. Perfect for your gyro, wrap or dip for a party.

Midwest Tzatziki

Cuisine: Greek, American
Servings: Makes 2 1/2 cups
Author: Dom Ruane
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 4 cups cucumber, seeded and grated
  • 8 oz. mascarpone cheese
  • 8 oz. Greek yogurt
  • 2 garlic cloves, pasted
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon dried dill
  • Kosher salt, to taste

Preparation

  1. Using a box grater, grate the halved cucumber over the big holes. Remove to a mesh strainer and season with salt. Let the cucumber rest for 5 minutes, then squeeze the cucumber to get rid of excess moisture.
  2. In a bowl, mix the mascarpone, Greek yogurt, garlic, lemon, and dill. Fold in the cucumber and taste for final seasoning. Refrigerate for at least 20 minutes to let the flavors develop.
  3. Enjoy!