Homemade Tzatzikijump to recipe
It’s Greek Week!
Well … maybe not officially, but it is in my book.
To start off the F&F Greek Week (now it’s official), I’m sharing a little recipe for one of my MOST favorite snack foods.
Ever been to a Greek restaurant and thought to yourself, “what on earth is this tasty white yogurt-ie sauce on my plate?! It’s wonderful and I can’t figure out what’s in it! Excuse me, waiter? May I have some more?”
Welp, I’m here to share: it’s called Tzatziki (pronounced za-ZEE-kee) and I figured out how to make it.
Tzatziki is a traditional Greek side dish/sauce made with Greek yogurt (shocker) and cucumber. It acts as a wonderful cool sauce for grilled spiced meats, dressing for a hearty Greek salad, or as a dipper for veggies and naan/pita.
It can be made with fresh mint or dill, if you have some handy and want to experiment with different flavors. I left mine simple and drizzled the top with a nice EVOO – just a little kiss of extra flavor.
I like to serve Tzatziki with cucumber discs, carrots, celery, spoons, grilled whole-wheat naan bread, and any other tasty veggie I deem, “dip-able!”
Although not paleo, this recipe definitely falls into the “clean foods” category.
This stuff makes me really really happy.
- Total Time: 5 minutes
- Yield: ~ 2 cups
- 500 grams Greek Yogurt (one full container … I opt for fat free Fage)
- ½ Medium-Sized Cucumber (deseeded & finely chopped)
- 1 ½ tablespoons Minced Garlic (~ 4 large cloves worth)
- 1 Lemon Juiced
- 2 tablespoons White Wine Vinegar
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Extra Virgin Olive Oil (for garnish/drizzle)
- Pour the extra water off the top of the Greek yogurt. You want it to be as thick as possible. (Feel free to let the yogurt drain in a cheesecloth for a few hours for an extra thick texture).
- Press the deseeded and chopped cucumber in cheesecloth or paper towels to absorb as much moisture as possible. Press down and squeeze, don’t worry about bruising.
- Stir all the ingredients together.
- Drizzle with a little EVOO (extra virgin olive oil) to finish, if you so desire.
- Serve with any veggies or grilled flat bread.