I recently made this Greek dip, Tzatziki, and was instantly hooked on it as soon as I tasted it! I adapted this from a recipe I found at About.com, which explains that this very healthy dip or sauce is often served “…on the side with warm pita bread triangles for dipping, and is also used as a condiment for souvlaki” (small pieces of meat and veggies grilled on a skewer). You can also use it as a dip for raw veggies and crackers, or as a sauce for grilled meats and cooked veggies. It’s very easy to make and a perfect cool, creamy recipe for summer!
TZATZIKI by NancyC
Makes 12 servings
2 to 3 Tablespoons olive oil
1 Tablespoon vinegar or lemon juice
2 to 3 cloves garlic, finely minced
Optional: dash of salt and pepper to taste
1 cup plain Greek yogurt (drain or strain any excess liquid from yogurt)
1 cup light sour cream (or substitute another cup of Greek yogurt)
2 medium-size cucumbers, peeled, seeded, and diced
1 to 2 Tablespoons finely chopped fresh dill or 1 to 2 teaspoons dried dill (start with the lower amount and then add more dill if you want a stronger dill flavor)
Sprig of fresh dill for garnish (optional)
In a medium-size bowl, combine olive oil, vinegar or lemon juice, minced garlic, and salt and pepper if desired. Mix until well combined.
In another medium-size bowl, blend the yogurt with the sour cream, using a whisk (you can omit this step if you’re substituting another cup of plain Greek yogurt for the sour cream). Add the olive oil mixture to the yogurt/sour cream mixture (or yogurt) and mix well. Add the diced cucumbers and dill, and blend everything well.
Chill for at least 2 hours before serving. Just before serving, garnish with a sprig of fresh dill if desired. (NOTE: You can store this in the refrigerator 2 to 3 days; stir mixture before serving).
Recipe from NancyC | nancy-c.com
I like using Tzatziki as a sauce over sliced cucumbers. Have you made Tzatziki before? How do you like to use it?