Tzatziki is a simple, yet tasty yogurt-based dip, blended with garlic, dill, and cucumbers. It’s light, very low carb and goes great with any veggie or protein. The longer you let it sit, the better it gets.
When I was 21, I moved out to Vancouver, BC from Toronto to escape a recession. I ended up with a job waiting tables at a Greek restaurant. This is where I discovered my love for Tzatziki.
What's in Tzatziki?
- Plain Greek yogurt
- Dill - fresh is always best, but you can use dried
- Lemon juice and salt
What to eat Tzatziki With?
Personally, I love it on plain, roasted tempeh, salmon or grilled chicken. It's also great as a veggie dip.
It’s so easy to make and keeps for about 5 days. Like a fine wine (and well…me), it gets better as it ages.
- 1 small container of greek yogurt, I prefer fage 1%
- 2 cloves of garlic (or 2 tsp of minced garlic from a jar)
- 2 tablespoons of dried dill
- 1 cucumber, skinned and chopped
- 2 tsp Lemon Juice, or more
- Salt to taste
- Skin cucumber and garlic.
- Add garlic to food processor and blend until minced.
- Add cucumber and yogurt
- Add dill to the desired flavor
- Add lemon juice to the desired flavor
- Add salt to taste
- Blend once more!
- Refrigerate for at least 2 hours
I put this stuff on anything and everything - salmon, tofu, veggies - it's all good.