tzatziki

Is anyone else overwhelmed with the mass amounts of cucumbers cranking out of your garden?

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Let’s see a show of hands.

I will admit, I’ve had to great creative over the past weeks with the amount of produce being dropped off on my doorstep. After all, a girl and her hubby can only handle so many slices of cucumbers {sprinkled with a little coarse salt, obviously} as an afternoon snack. I’ve done everything from infusing water with these guys, to spiralizing them in salads, and layering them with soft cheese wedges.

And then I remembered that I had yet to make one of my favorite cucumber snacks – tzatziki dip! This wonderfully tangy appetizer is one of my favorites – in fact, a Greek restaurant right in our downtown area makes perhaps one of the best I’ve had. I’ll eat it by the spoonful, it’s that’s delicious.

With the idea set in mind, and friends coming over for a night of cocktails/games/cooking, I knew that this would be an excellent time to tweak my recipe. Oftentimes made with sour cream and whole fat yogurt, I wanted to lighten this up slightly so that it would still be delicious, but with healthier benefits. By swapping out the aforementioned yogurt with 0% Greek, the creamy consistency is not lost, nor is flavor. The tart bite of this yogurt pairs perfectly with the zangy lemon. Fresh, spicy garlic is added in for flavor, and dill acts as the balancing beam between the flavors. A little salt and pepper rounds it all out – you’re left with nothing but a bowl of dip so bursting with flavor {and protein! thanks to the Greek yogurt} you won’t miss a thing.

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Tzatziki {makes about 3 cups}

This not only makes a wonderful dip to set out amongst other appetizers, but I absolutely love to spread it on veggie sandwiches, or use it as a topping on salads. To really ensure full flavor, make it a few hours before serving, to let the flavors truly marry together.  

Ingredients:

3 cups of Greek yogurt {I used Chobani 0%}

1 large cucumber, washed and dried well

juice of 1 fresh lemon

3 large clove garlic, minced

1-2 tbsp. dried dill, or to suit your taste

salt and pepper, to taste

To Prepare:

Using a box grater on the largest side, process the cucumber. I prefer to leave the skin on, as I like the crisp texture and vitamin boost it provides. If using a cucumber with seeds, grate only the fleshy outer area.

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Squeeze out any excess water and set aside.

In a large mixing bowl, combine the minced garlic, lemon juice, dill, and salt and pepper. Whisk in the Greek yogurt until combined. Fold in the grated cucumber using a spatula, making sure to fully incorporate.

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Serve alongside assorted veggies, pita bread, and crackers! Dip will last 4 days, tightly covered, in the refrigerator…though it never seems to last more than a day or so in our household ; )

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Let’s Discuss: what’s your favorite brand of Greek yogurt? Do you prefer cooking with a certain variety? 

 

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9 thoughts on “tzatziki

  1. Where I live in Florida, the biggest challenge in my garden is cucumbers. I wish I had the too-many-cucumbers-in-the-garden problem! But, if I did, I love tatziki sauce. I made my first batch a few weeks ago, and I’ll never go back.

  2. Oh my! Just found your blog and I love tkatziki! So much regret for not having bought some today at the supermarket right now!! My favourite greek yogurt brand is Total :)
    Have a nice weekend!

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