Tangy Tzatziki Sauce
Have you ever had a gyro? If so, you’ve probably tried tzatziki sauce. This sauce (pronounced with a silent first t) is a gorgeously fresh combination of yogurt, cucumbers, and dill. It’s creamy and cool, but with a little zip from the lemon juice and garlic. Do you like eating spicy or bitter foods? Tzatziki sauce is the perfect counterpart. I don’t really like spice, so for me, it’s perfect as a dip or a salad dressing. Tzatziki sauce is incredibly versatile, and can really go with just about anything. Why not give it a try?
Here are a few notes about the recipe. First, be sure to use good olive oil. Salad-grade or dipping olive oil. This depends on your own personal opinion of what good olive oil is, but maybe don’t buy the very cheapest brand. Second, I know that a lot of my recipes call for minced garlic. That’s just because I buy the big Costco jar. It’s the same amount of flavor as whole cloves of garlic, with no work at all! That sounds good to me.
This tzatziki sauce keeps in the fridge for up to one week. But I think you’ll eat it well before that. Enjoy!
- 2 cucumbers
- 16 oz plain full-fat yogurt
- 3 cloves minced garlic
- 1 tablespoon lemon juice
- 3 tablespoons good olive oil
- 1 tablespoon dill
- 2 teaspoons salt
Start by preparing the cucumbers. Cut them in half, take out the seeds with a spoon, and chop into smaller pieces. Throw the cucumbers in a food processor, and chop into very small pieces. Mix the cucumber in a large bowl with the yogurt, garlic, lemon juice, olive oil, dill, and salt.
Cover and refrigerate for at least one hour. Garnish with extra dill and olive oil if desired for serving. Enjoy!