Skyler I’ve fallen in love with Greek Yogurt! In fact, I’ve stopped buying sour cream altogether. If not for the added health benefits (yay, probiotics!), I use greek yogurt for its versatility.
- Stir into soups and sauces
- Top tacos and rice bowls
- Spread it on sandwiches or wraps
- Top with granola for breakfast
- Amp up the moisture in baking
- Dips, dips, dips…
Don’t get me wrong, there is always room for a classic sour cream dip at my table, but right now I only have eyes for tzatziki. This Mediterranean food staple is a snap to make. And once summer is here and our gardens are overflowing, this tangy, light dip is a great way to use up those crisp cucumbers and fresh herbs from the garden .
Here are a few of my tips to make the most irresistible tzatziki:
- Always grate your cucumber
- Don’t be shy with the garlic
- Spice it up with a dash of cumin or red chili flakes
- Try full fat greek yogurt
- Use fresh lemon and herbs
Easy Tzatziki
This light and summery dip comes together quickly and is a good way to use those extra summer cucumbers and fresh herbs from the garden. Make it all year long to spread onto sandwiches and lighten up those winter blues with a tangy taste of summer.
Ingredients
- 1 large cucumber
- 16 oz. greek yogurt
- 1 Tbsp. lemon juice or white wine vinegar
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 1 to 2 Tbsp. fresh chopped herbs- dill, mint, parsley
- 1 clove garlic, minced
Instructions
- Grate cucumber into a large sieve or colander and allow liquid to drain while preparing the remaining ingredients.
- In a large bowl combine yogurt, lemon juice, salt, pepper, herbs and minced garlic. Stir until well combined.
- For a thicker tzatziki, squeeze remaining liquid from cucumbers. Stir cucumbers into yogurt mixture. Cover and chill at least 1 hour. Drizzle with olive oil and serve with with desired crudites and/or toasted pita bread.
