Thursday, August 13, 2015

Tzatziki Sauce

Jenna here again. I confess, I am a lover of Greek food, so when I saw this recipe, I made it just as a dip for pita chips. It tasted restaurant quality and it does keep for longer than 2 days, depending on how often you make trips to the fridge...
Tzatziki Sauce
  • 2 cups full-fat plain Greek yogurt
  • 4 garlic cloves, peeled and minced
  • 1 large cucumber, seeded and grated or finely diced (about 1 cup)
  • 1 tablespoon chopped fresh dill (not dried dill) *we used dried dill and it was fine
  • 1-2 tablespoons fresh lemon juice, to taste
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly-ground black pepper
Stir all ingredients together until combined. Taste and adjust seasoning if needed.
Serve immediately, or refrigerate in a sealed container for up to 2 days. 

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