Tzatziki

In my quest to build the ULTIMATE CHICKEN PITA WRAP(!)....I give you...Phase Two: Tzatziki (Phase One: The Chicken & Phase Three:  The Pita (coming soon) - click on them to view).
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!

Print THIS Recipe!

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 chopped
2 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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