Tzatziki is, hands down, my favorite accompaniment. I’m certain it has much to do with nostalgia – walking with my family through the Sponge Docks, eating Chicken Souvlaki, and begging for a second piece of baklava. As a kid, my tzatziki to sandwich ratio was always out of proportion. As an adult, not much has changed.
The homemade tzatziki story is the same as any other why-did-it-take-me-so-long-to-make-this story. Taking almost as little effort as hummus, it’s not complicated to make. And I even found that all of the leftover juice gave me perfect excuse to make a super summery cucumber cocktail that I can’t wait to share with you!
There are so many ways to use tzatziki that leftovers couldn’t possibly be a problem. This light and fresh cucumber sauce could be used as a dip {with sliced veggies or pita chips}, in place of mayo for chicken salad, as a sandwich spread, or as a side for grilled meat and veggies.
Recipe below adapted from this recipe.
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Homemade Tzatziki
By Published: June 28, 2015
- Yield: 2 cups
Tzatziki is, hands down, my favorite accompaniment. I'm certain it has much to do with nostalgia - walking with my family through …
Ingredients
- 14-16 ounces greek yogurt I used two 7 ounce Fage yogurts, full fat
- 1 English or hothouse cucumber shredded and water drained
- juice of 1 lemon
- salt and white pepper to taste
- 2 tablespoons chopped, fresh dill
- 1 garlic clove crushed
Instructions
- Mix all ingredients together in a medium sized bowl.
- Add salt and white pepper to taste.
- Serve immediately or refrigerate for future use.
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