I love tzatziki. A lot. In sourdough pita pockets. As a Greek salad topper or dip. Shoot, I’ll even eat it with a spoon. (Note: these pair GREAT with pink pickled onions on everything).
I decided it was time to make some myself, and wow, am I glad I did. It’s more affordable, extra fresh, and endlessly delicious. Plus, I can use protein-packed Greek yogurt and dill from my own garden, making it extra nourishing for the whole family.
Enjoy, friends!
Homemade Tzatziki
WHAT YOU NEED:
- ½ cup grated cucumber
- 1 cup thick Greek yogurt (I used fat free, but any will do)
- 1 tablespoon fresh lemon juice (or more to taste)
- 1/2 tablespoon extra virgin olive oil
- 1 garlic clove, minced
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh mint, optional
- 1 oz feta, optional
WHAT YOU DO:
Place the cucumber in a towel and gently squeeze out some of the liquid.
Add the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, plus mint and feta (if using) to a bowl, and mix to combine.
Give it a try, and add more sea salt or lemon juice to taste.
Cover and put in the fridge until ready to use. I like making this an hour+ ahead but it’s great then and there, too.
ENJOY! Store in an airtight container up to a week if it lasts!
If you make this, I’d love to hear your thoughts!
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