I love recipes that have multiple uses.
Like a shredded chicken recipe that can be used in tacos, pasta, and sandwiches.
Like a grilled veggie recipe that can be a side, a pizza topping, or a starch replacement.
Like a brownie recipe that can be dessert or breakfast!
I love love love these kinds of recipes.
And tzatziki is probably my favorite.
This Greek cucumber yogurt sauce is traditionally served alongside grilled meats or inside gyro sandwiches. But how I love to eat it? As a dip! Goodbye ranch dressing with carrot sticks! Happy trails hummus and pita chips! My favorite summer dip is cool yogurt studded with shredded cucumber, fresh dill, and garlic.
Bonus? This is probably the easiest dip to make and it can be made ahead of time… two aspects that are necessary when entertaining in the summer. (because who has time to make dip right before your guests show up?)
It starts with one of the main ingredients – cucumber!
Grab an English cucumber (the long skinny ones), peel it, cut it in half, and scoop out the seeds with a spoon. Then using a box grater, grate the cucumber onto a clean tea towel. Gather up the ends of the towel and then (using ALL your strength) squeeze out all the water from the cucumber (preferably over the sink so you don’t get cucumber juice everywhere…). Once the cucumber is all dry, dump it into a large bowl.
Add some salt and pepper.
And then add in the star!
Good Greek yogurt. Seriously, kiddos, get the good stuff… it is the whole base of the dip, so if you use sub-par stuff, you’ll tell. I really don’t stress about ingredients, but please spend the extra money and grab a legit Greek yogurt. {end yogurt rant}
This recipe uses 2% Greek yogurt but I have subbed out with 0% in this recipe and it tastes just as delicious!
Finely grate in some fresh garlic.
Then add in a good bit of fresh dill.
Finish off the dip with some vinegar and a splash of olive oil. Mix well to combine. Then taste! Adjust the seasonings to get the dip to where you want it (we needed some more vinegar!).
Then serve it up in a pretty bowl with pita chips and fresh veggies!
So, this is our tzatziki bowl. Yes, we ALWAYS serve tzatziki out of this bowl. (I think it tastes better!)
So, what’s your favorite quick dip? Let me know!
Your tzatziki obsessed friend,
Catherine
This recipe was featured in i’mperfect magazine’s section, Perfect Eats! See it here – http://im-perfectmagazine.com/recipe-tzatziki-sauce/
- ½ large seedless cucumber, washed, peeled, cut in half and seeded
- 3 cloves garlic, grated on a microplane
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon white vinegar
- 16oz plain Greek yogurt, either 0% or 2% fat
- 1-2 tablespoons fresh dill, finely chopped
- Grate peeled and seeded cucumber on a box grater set in the middle of a clean tea towel. Gather up edges of towel and squeeze out excess moisture from cucumber (over the sink, please!). When the cucumber is dry, place cucumber in a large bowl.
- Add in garlic, salt, pepper, olive oil, white vinegar, Greek yogurt, and dill. Stir to combine. Taste for seasoning and adjust as needed.
- Serve with as a dip for grilled and roasted meats (I love it with lamb) or with carrots sticks and pita chips (or with a spoon out of the bowl!).
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