Tzatziki is traditionally served as a Greek appetizer or sauce used with Gyros and Souvlaki dishes, but is delicious on its own, and makes a wonderful dip or salad dressing. I also love serving a side of this wonderful, cooling yogurt sauce when I make a spicy dish, it goes especially well with lamb if you throw a little fresh chopped mint into the tzatziki sauce.
Makes About 8 Large Servings
2 Cups Plain, Low Fat Greek Yogurt
2 and ½ Teaspoons Fresh Dill, Chopped
2 Cucumbers, Peeled, Seeded, and Diced
1 and ½ Tablespoons Olive Oil
½ Large Lemon, Juiced
1 – 2 Garlic Cloves, Diced
1 Teaspoon Sea Salt
½ Teaspoon Freshly Ground Black Pepper
- In a large bowl, mix together:
- 2 Cups plain, low fat Greek yogurt
- 2 and ½ Teaspoons fresh dill, chopped
- 2 Cucumbers, peeled, seeded, and diced
- 1 and ½ Tablespoons olive oil
- ½ Large lemon, juiced
- 1 – 2 Garlic cloves, diced
- 1 Teaspoon sea salt
- ½ Teaspoons freshly ground black pepper
- Mix the ingredients together until well combined and the sauce has a glossy texture
- Place the tzaziki sauce into the refrigerator and chill for at least 30 minutes, but preferably two hours for the flavors to combine, and enjoy!
