Tzatziki sauce is a Greek sauce used with meat or as a dip. It is traditionally made with Greek yogurt (they don’t call it “Greek yogurt” in Greece. It is just strained yogurt), cucumbers, garlic, salt, olive oil, dill, and red wine vinegar. American versions sometimes include lemon (mine does), and mint or parsley.
You’ll see it served with grilled meats and veggies, on pita and gyros. It’s actually a very healthy sauce and pretty versatile.
I found this recipe on Food Network and since I’d never made Tzatziki (I’ve eaten it, but not made it) I wasn’t really sure what all to put in. Since I had dill left over from the ranch dip, I figured this would be a good way to use it up.
1 cups Greek yogurt
1 English cucumber, seeded, grated and drained. (I actually used 2 small Persian cucumbers, which are seedless already)
2 cloves garlic, finely minced
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh dill
Salt and pepper to taste
In a bowl, mix everything together. Let it chill for a couple hours or overnight.
Serve with grilled chicken or make a yummy veggie pita!