This is my ALL-time favorite dip. ALL. Time. Favorite.
And if you have no idea what tzatziki is, I’ll explain.
Years ago, we visited Greece with my parents and (in addition to having a different color hair) I was introduced to Greek cuisine and I totally fell in love with it. Some of my favorite memories from the trip are the ones that happened around a table. We started our days with these amazing phyllo dough pastries, had the best gyros in a restaurant with dirt floors and no power, some of the freshest seafood I’ve ever had and “extra-amazing” gyros on New Years Day after dancing (if you can call it that) until dawn the night before.
It was in Greece that I was introduced to their version of yogurt – which was so thick it reminded us of sour cream. And we were totally smitten with it. It’s also where I was introduced to tzatziki and it’s been a staple in my diet ever since. I can’t even believe I haven’t written about it more, because its something I make on a regular basis and it’s surprisingly easy!
It’s one of those foods that if you’ve ever been intimidated to make it yourself and you buy it from the store – you’ll be blown away by how much better your version is. Seriously, no comparison.
Even better, it doesn’t even require any fancy ingredients. The most exotic ingredient is greek yogurt…and nowadays you can find greek yogurt everywhere. A note about the yogurt: I use reduced-fat or full-fat – never fat-free! The extra flavor and satiety factor are so worth the minimal extra calories in my opinion. Fat-free works fine…if you must!
Tzatziki is so versatile and it’s honestly good on anything. I’ll often make some for the protein portion of my lunch and serve it with toasted pita bread and some fresh veggies. It’s filling and delicious. It’s great on kebabs or with grilled lamb burgers. And most recently, we determined that it’s fantastic on grilled bread. (Everything is good on grilled bread, but tzatziki really is too!)
I’m thinking next week’s lunches might have to feature an epic pita sandwich stuffed with hummus, tzatziki, sliced tomatoes and kalamata olives…who’s with me?!
- ¾ medium/large cucumber
- 16 oz greek yogurt (about 2 cups)
- 3-4 cloves of garlic, minced
- 2 Tbsp olive oil
- 1 Tbsp dried dill
- salt & pepper
- Peel and seed cucumber.
- Grate cucumber with a cheese grater and squeeze excess water out with paper towel.
- You should have about 1 cup of packed cucumber shreds.
- Stir together remaining ingredients, adding salt and pepper to taste.
- Refrigerate for at least 30 minutes before serving.