Tzatziki (Greek Yogurt Sauce with Cucumber and Dill)
Tzatziki is the perfect accompaniment to many Greek, Mediterranean, and Middle Eastern dishes. I love the tart and tangy taste and so do my little ones. My five year old daughter loves to help mommy mix up a batch and then snacks on it with carrots, celery, cucumber and Naan or pita bread. As a mom of two young kids, anything that helps get veggies in them is a big win! On a hot summer night, when we don’t feel like cooking tzatziki with veggies, pita bread, and hummus makes a perfect light dinner that everyone just loves!
The recipe is simple – just shred the cucumber and then mix in the yogurt, oil, lemon juice, and seasonings. Refrigerate tzatziki in an airtight container for at least an hour so the flavors have a chance to come together. It will last up to three days in the refrigerator.
- Shred ½ of a large English cucumber on large holes of a box greater (set aside remaining half to use in another recipe or slice thin and use to dip in the tzatzikii when it is done). Using mesh strainer, squeeze out as much liquid as possible.
- In a medium bowl combine shredded cucumber, yogurt, oil, lemon juice, dill, mint, garlic, salt, and pepper.
- Stir and refrigerate in airtight container for at least one hour and up to 3 days.
Make It a Meal
I love tzatziki served along side most Greek and Mediterranean dishes. It is amazing served with gyro, pita, spanakopita, and shwarma. We almost always have a container in our refrigerator alongside the hummus so the kids have a light and tasty dip to go with cucumbers, carrots, and celery sticks.Homemade Pita Bread by Fox and Briar