I never really thought I liked tzatziki. I mean, it's yogurt-based...how good could it be?
This was my thought pattern years ago. Then Greek yogurt hit the scene and it cured all my disdains for yogurt: it is not runny, it has a creamy consistency, and the fat free variety is actually palatable.
So when I finally put on my big-girl panties, and tried tzatziki, I ACTUALLY LIKED IT! Go figure.
I used **Liberte 2.5% plain organic yogurt, but fat free could easily work - and if you prefer a thicker tzatziki, try using plain Greek-style yogurt.
The cucumber is grated, then strained; I would recommend finely chopping it after it is strained, for a smooth texture - I will do this next time.
This is great as dip - I love it paired with a Greek pita, kalamata olives, cukes & grape tomatoes - it's great as a salad dressing, or, used to dress a gyro...or the Ultimate Pita Wrap....did I mention this is the direction we are headed? Obsess much? Yup, I do!
2 TBS fresh mint, finely chopped
1 tsp minced fresh garlic
salt and pepper, to taste
This is great as dip - I love it paired with a Greek pita, kalamata olives, cukes & grape tomatoes - it's great as a salad dressing, or, used to dress a gyro...or the Ultimate Pita Wrap....did I mention this is the direction we are headed? Obsess much? Yup, I do!
Tzatziki
makes about 2 1/2 cups
1 English cucumber, peeled, seeded, and grated
1 lemon, juiced and zested
2 cups plain yogurt (**see notes in post**)
2 TBS fresh dill, finely chopped2 TBS fresh mint, finely chopped
1 tsp minced fresh garlic
salt and pepper, to taste
Strain the peeled, seeded, and grated cucumber in a fine mesh strainer for about 15 minutes at room temperature.
In 2-3 layers of paper towels, roll up the drained cucumber and squeeze to release any remaining cuke juice. Finely chop the drained, grated cucumber for a smooth texture (optional).
In a medium sized bowl, mix yogurt, garlic, dill, mint, lemon zest - stir well. Add the juice from half of the lemon, and cucumber - mix well.
Taste; and salt and pepper, and juice from the other half of lemon if needed.
Adapted from, The Curvy Carrot
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This sounds like a yummy dip, that you don't have to worry about unhealthy ingredients.... pinning!!!
ReplyDeletehugs x
Crystelle
Crystelle Boutique
Yes ~ you could schmear it on anything, especially if using 0% yogurt.
DeleteI love greek food! This looks fabulous. The recipe I usually make is pretty good but I will for sure give this one a try :) Krista @ A Handful of Everything
ReplyDeleteOne can never have enough Tzatziki recipes...thanks for stopping bye!
DeleteYou had me at Liberte yogurt! Their products are great. My man, who previously disdained basically anything that wasn't Cuban food, discovered in Bahrain a few months ago that he loves all sorts of things he had never tried before. I know he'll be delighted to try this recipe with me when he gets home from deployment!
ReplyDeleteNatashalh
Thank him for his service, and thank you for sharing!!
DeleteI have a feeling that anything you make for him, upon his return, will be well received :o)
Hi! Kim, Found you at Recipe Sharing Monday. I am a new follower using GFC. I love Greek food and Tzatziki. Can't wait to try your recipes. Please stop by and visit me at soupspiceeverythingnice.blogspot.com
ReplyDeleteHave a great day!
Love Tzatziki! Pinning! Thanks for linking up on Made in a Day!
ReplyDeleteKim
yum! I love Tzatziki! I had it first at a restaurant, then came home to make my own version :o) Yours looks tasty! thanks for linking up to Tasteful Tuesdays at Nap-Time Creations... Winners for the giveaway will be announced Wed... Have you entered?
ReplyDeletewww.nap-timecreations.com