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!
- 2 to 3 Tablespoons olive oil
- 1 Tablespoon vinegar or lemon juice
- 2 to 3 cloves garlic, finely minced
- dash of salt and pepper to taste (optional)
- 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 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 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).
I like using Tzatziki as a sauce over sliced cucumbers. Have you made Tzatziki before? How do you like to use it?