If you need a healthier game day dip this Tzatziki is where it’s at.
It really might be the sauce of the Gods!Jump to Recipe
Made with thick Greek yogurt, grated cucumbers, garlic, dill, lemon and olive oil. Tzatziki is traditionally served as a starter with pita – but if you’re up for it throw some kebabs on the grill and then feast like a God! This sauce is what your meat has been missing.
Let me guess, you’ve cleaned up your eating habits…and are getting a bit bored with the salad with protein routine that you’ve fallen into. I would highly recommend changing things up a bit and throwing some tzatziki sauce on top!
Tzatziki is a classic Greek sauce with a ton of flavor – and just a hint of fresh crunch.
This tzatziki sauce feels indulgent but it’s low in sugar and packed with protein thanks to the Greek Yogurt. [We like to keep it full fat.] If you’ve never made a tzatziki you’ll be surprised at how fresh and flavorful this homemade sauce tastes. It’s so much better than the store bought stuff. Make a batch of this and then, add a dollop on top of your favorite food. If you want to change up your salad game, try a yummy Greek Burger Beast Bowl – or add some tzatziki to some roasted carrots or eggplant. Or, just eat it with some warm fresh pita.
The most important step in this recipe is making sure that as much water as possible is removed from the cucumbers. A quick two-step process ensures that the tzatziki stays nice and thick. Nobody likes watery tzatziki! First – salt the shredded cucumber and let is sit in a strainer. Next – press out as much of the water as you can. If you’re really ambitious you can put the the salted cucumbers in a towel and then squeeze them to remove as much water as possible. I highly recommend doing this if you plan on storing the Tzatziki in the fridge for more than a few days.
This recipe is a year-round favorite of ours. I trust that it will become one of your favorites, too.
- 2 cups plain greek yogurt use full fat for best results
- 1 cup cucumber diced or shredded
- kosher salt (for cucumbers)
- 3 tsp garlic minced
- 3 tsp dill fresh
- 3 tsp lemon juice freshly squeezed
- salt and pepper to taste
- 1 tbsp olive oil
- Dice or shred cucumber and place in a mesh strainer. Sprinkle with salt. Toss and set aside. This step pulls out the excess water in the cucumber and keeps the tzatziki from becoming too watery.
- Mix yogurt, garlic and dill, lemon juice, and olive oil.
- Press the liquid out of the cucumbers and then add to yogurt mixture.
- Salt and pepper to taste.