Welcome to another recipe from my new book, Live to Eat Well! In my book, this recipe, Crudités with Tzatziki is on page 85. I decided to just label it Tzatziki so it would be easy to find and so you know that you can use this with more than just a recipe for a dip with raw vegetables.
I would say that there’s a close debate in my head on my favorite sauce. I see it as the four corners in a boxing ring battling it out – the battle of the dips and sauces. Because I’m a dipper, I love them all so much. So, there’s tzatziki, guacamole, ranch, and hummus…it’s impossible for me to choose a favorite, I just can’t.
They all have amazing flavor, but since this post is all about tzatziki, I’ll sing the praises of this Greek yogurt dip/sauce. I LOVE tzatziki on tacos, sandwiches, or on salmon – I know that might sound weird, but I love it on salmon.
Here are a few recipes where tzatziki might come in handy:
Greek fries…this is a must!
Loaded Hummus with Roasted Mediterranean Vegetables – it only makes sense
I had a lovely creation just the other day at a food truck. I thought I was ordering a traditional gyro, but when it came out, it was nothing but traditional. It was gyro meat on top of fresh cold sauerkraut (not like the stuff you get in jar – this was crisp and invigorating) and tzatziki – that’s it. I was a little taken aback that there wasn’t a pita or traditional lettuce, but I loved the combination. If you’re not a traditional soggy sauerkraut fan (I know there are some of you out there), a fresh and crisp sauerkraut might convert you.
That will soon be a blog post, because it was so good!
I hope you try this recipe and find new ways to use it!Print
- Total Time: 10 minutes
- Yield: 2 servings 1x
1 cucumber, divided
1 cup full fat plain yogurt
1 teaspoon freshly squeezed lemon juice
1 teaspoon chopped fresh dill, or 1/2 teaspoon dried dill
1/4 teaspoon kosher salt
Using the largest holes of a box grater, grate your cucumber until you have a little over 1/4 cup. Place the grated cucumber in a clean dish towel or strong paper towel and squeeze out the liquid. Add the grated cucumber to a small bowl. Use the rest of the cucumber for another time, or cut into slices and dip in the tzatziki.
To the bowl, add the yogurt, lemon juice, dill, and salt and stir.
Serve with fresh vegetables or save for a delicious sauce.
-Make sure you squeeze the liquid out of the cucumber or your sauce will be too watery
-Use full fat yogurt to get the best creamy flavor of classic tzatziki
- Prep Time: 10 minutes