Homemade Tzatziki
If you don’t know about this dip, you are totally missing out. Tzatziki is a traditional Mediterranean dip that is composed of creamy yogurt, fresh cucumbers, and some salt and acid that bring it to the next level. I literally dip everything in this homemade sauce: veggies, potatoes, chicken, meat, fish… etc. I also love to use it as a salad dressing and spread for sandwiches!
It’s so simple, literally ten minutes. It goes great with nearly everything, and I offer some killer combinations. Keep on scrolling!
I love to pair this sauce with my lemon dijon salmon, as the creamy sauce compliments the dish just perfectly. And with persian rice? So so good. You can also dip my lemon pepper shrimp!
Another option is to take a baguette, cut it in half lengthwise (and into sandwich-sized pieces), and spread generously with tzatziki. Then, top with whatever you want! My favorite combo: roasted turkey/grilled chicken with sliced cucumbers, tomatoes, and provolone!
It’s also super healthy, compared to a bunch of dips out there!
Ingredients
- 2 cups yogurt (your choice of fat percentage)
- 4 Persian cucumbers (1 English cucumber)
- 1 tsp white vinegar
- 1 tsp salt, divided
- 1/2 tsp pepper
- 1/4 cup fresh dill, chopped
- 1 tbsp olive oil
- 3 cloves garlic, minced
Instructions
- Using a box grater, grate two of the four cucumbers on the smallest setting and grate the other two on a medium setting. I like to do this for some variance/texture in the dip!
- Sprinkle the grated cucumbers with 1/2 tsp salt, then squeeze with your hands to get the liquid out. Pour out the liquid and dump out the cucumbers onto a paper towel. Wrap them up, then squeeze. Repeat this process 1 more time until most of the liquid is gone.
- Add the shredded cucumbers to a bowl with the yogurt, vinegar, remaining 1/2 tsp salt, pepper, olive oil, minced garlic, and chopped fresh dill. Mix, adjust seasoning, and enjoy! I find that the sauce is great when fresh, but even better after chilling in the fridge for 20 minutes. This is totally optional, but you could make the dip in advance and keep it in the fridge for when you’re ready.
Homemade Tzatziki
Ingredients
- 2 cups yogurt your choice of fat percentage
- 4 Persian cucumbers or 1 English cucumber
- 1 tsp vinegar
- 1 tsp salt divided
- 1/2 tsp pepper
- 1/4 cup dill chopped
- 1 tbsp olive oil
- 3 garlic cloves minced
Instructions
- Using a box grater, grate half of the cucumbers on the medium setting and half on the smaller setting.
- Sprinkle the grated cucumbers with 1/2 tsp salt, then squeeze and pour out the liquid.
- Dump the shredded cucumbers on a paper towel, wrap them up, and squeeze to get more liquid out. Repeat this one more time.
- Add the cucumbers to a bowl with the yogurt, vinegar, remaining 1/2 tsp salt, 1/2 tsp pepper, olive oil, minched garlic, and chopped dill. Mix and adjust the seasoning. Optionally, let the dip chill in the fridge for 20 minutes (or make it in advance). Enjoy!
Notes
- Macros: 3.5 g fat, 6.6 g carbohydrates, 11.2 g protein
- See the blog post above for more details and suggestions, including helpful tips and delicious combinations for this dip!