Tzatziki; is it a dip? Is it a sauce? Does it matter? If you’re anything like me, you’ll use this Tzatziki recipe on just about everything. It’s crazy versatile and can even be used as a sandwich spread instead of mayonnaise. Thanks to the cucumber and lemon, this sauce adds a cool and refreshing layer to whatever you combine it with and bonus; it’s healthy! I made the tzatziki to pair with chicken souvlaki (recipe will be coming at you tomorrow, so stay tuned) and finished the leftovers the same evening with sliced pita bread. It was awesome both ways. Bottom line; you need this Tzatziki sauce in your life.
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Here’s what you need:
- 2 cups plain Greek yogurt
- 1 English cucumber, diced small
- 1 tsp sea salt
- 2 clove garlic, minced
- Zest 1 lemon
- Juice from 1 lemon
- 2 tbsp fresh dill
- 1 tbsp olive oil
- Black pepper
Here’s what you’ll do:
- Dice the cucumber and add to a strainer. Sprinkle with salt and stir to combine. Let sit for 30 minutes.
- Using your hands, squeeze the salted cucumbers over the sink. Try to get out as much liquid as possible. Add the squeezed cucumbers to yogurt.
- Add minced garlic, zest and juice from lemon to the yogurt mixture.
- Add fresh dill, olive oil and pepper.
- Stir together, chill for one hour before and boom, you’re done.
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