Tzatziki Sauce, condiment, dressing, dip ... Greek sauce made from thick yogurt (yeah! #GreekYogurt!) and finely julienned cucumbers, scallions, minced garlic, fresh mint leaves, fresh lemon zest & juice, dill, and a little olive oil. Tzatziki isn't just for topping Gyros or Spanokapita, it make a cool crisp #Summer dip for crackers, chips, pita wedges, or fresh veggies, and can be thinned a little to use as #SaladDressing! #TonightsDinner #Tzatziki Pic#1 Gather all the ingredients - yogurt, cucumbers, scallions, garlic, fresh mint leaves, lemon, dill, olive oil. Pic#2 Grate or julienne cucumber. I like to julienne and use half a large English cucumber. You can use one regular cuc, just peel it in stripes removing about half of peel, cut in half length ways, and scoop out seeds. With the English cucumber the peel is thinner and seeds much fewer so I just julienne it. After grating or julienning, spread cucumber out over a dish towel and fold over and let sit while you prep yogurt to drain moisture. Just before adding to yogurt roll up tightly and squeeze out as much moisture as possible. Pic#3 Prep yogurt (yes use thick GreekYogurt such as Fage - pronounced Fah-yeah) add thinly sliced scallions, minced garlic, choppes fresh mint leaves, fresh lemon zest, juice of half a lemon (more if you like), a goodly shake of dillweed or chopped fresh dill in season, a little salt and fresh ground black pepper to taste. Blend yogurt well, then fold in cucumber. Pic#4 Top Tzatziki with a dribble of olive oil and serve! If prepping ahead, cover and keep refrigerated until mealtime and serve very cold.
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