Cool and creamy, Tzatziki Sauce is a tangy yogurt cucumber dip, perfect served with vegetables, chicken, lamb, beef and even salmon! Easy to make…and healthy too!
It’s time for another Freaky Friday! Every few months a group of us participates in a recipe swap organized by Michaela from An Affair from the Heart. For our Summer Edition, I am introducing you to my friend Jennifer at Take Two Tapas.
Some of you might recognize Jennifer as one of my Creative Team members for the first half of the year. She is also a good food blog buddy, and I’ve had to keep it under wraps that I was going to be cooking from her blog today.
She won’t know until I hit publish that I had her for our swap today!
On her blog, Jennifer shares small portioned recipes that could be eaten as a light snack, an appetizer, or even a meal when combined with other small plates.
Tzatziki sauce, a yogurt cucumber dip that originated in Greece, has long been on my list of recipes that I’ve been wanting to try to make. It is usually served with grilled meats or as a dip with vegetables or pita bread.
If you’ve been reading my blog for a while, you know that we eat a fair amount of Mediterranean food here. My husband is half Lebanese, and my kids have grown up eating all sorts of Mediterranean dishes.
When I was looking through Take Two Tapas’ recipes, her tzatziki sauce recipe immediately caught my eye. Usually when I participate in our Freaky Friday recipe swaps, I go back and forth deciding on a recipe.
Not this time! I saw the tzatziki and knew right away that was the recipe I was going to make.
Usually when I buy tzatziki sauce, I use it as a dip with vegetables. But I also really love it with chicken, lamb and salmon. And now that I know how easy it is to make, I’m not going to be buying it anymore!
Tzatziki sauce literally takes about 10 minutes to make!
You have a couple options with the cucumber. You can either peel and grate it; or peel, seed and coarsely chop it, and pulse it for a few times in a food processor. Drain the extra liquid from the cucumber using a wire mesh strainer. Then add the grated cucumber, minus the liquid, to your Greek yogurt and stir to combine.
Add the minced garlic, olive oil, salt, white vinegar, and lemon juice to the yogurt cucumber mixture and mix it until it is well combined. Lastly, you’ll add the chopped dill and stir it once again.
Then go ahead and refrigerate it until you’re ready to use it…it should keep for about a week in the refrigerator. I told you it was a simple recipe!
More Mediterranean recipes that can be used in small portions:
- Lebanese Stuffed Swiss Chard
- Lebanese Stuffed Squash
- Homemade Hummus with Garlic Scapes
- Lebanese Lentil Soup with Lemon and Noodles
Find even more great Mediterranean recipes on my Pinterest board!
- 1 medium cucumber, peeled and grated, seeds picked out
- 11/2 cups plain full-fat Greek yogurt
- 2 medium garlic cloves, finely minced
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon white vinegar
- 1/2 teaspoon salt
- 1 Tablespoon minced fresh dill
- 2 Tablespoons fresh lemon juice
- Peel and grate cucumber. Pick out any seeds that you see. You can also pulse it in a food processor. Pour through a wire mesh strainer to drain the extra liquid.
- Add cucumber to Greek yogurt and stir to combine.
- Add minced garlic, olive oil, salt, white vinegar, and lemon juice to yogurt cucumber mixture.
- Chop the fresh dill and add it as well.
- Stir to combine and chill at until ready to serve.
- Store in the refrigerator for up to a week.