Hi again from the road! For the next guest post, my sister (thanks sis!) decided to share her tzatziki sauce recipe. Jeff and I make tzatziki all the time, but I love this version–hope you do too!!
Hi everyone-
I’m Kelsey’s sister and am stepping in today to share one of my new favorite snacks – tzatziki. My boyfriend and I were eating at a Greek restaurant recently and both commented on how tasty the tzatziki was. We figured it couldn’t be too hard to make – and sure enough – it’s not. Tzatziki is not only quick to make, it’s healthy and delicious too.
Here’s what you need:
To get started, peel the cucumbers and cut them in half lengthwise. Scoop out the seeds with a spoon – they’ll just make your tzatziki watery.
Next, chop the cucumber into small pieces.
Add the cucumber to the food processer, along with the dill, garlic, juice of one lemon, and salt and pepper to taste.
Pulse this mixture a few times, just to mix it up a bit before adding the yogurt. Once mixed, add the yogurt to the food processer. I like using Greek yogurt because it’s so much thicker than regular, even when using fat-free yogurt. Mix everything in the food processer until just blended – you don’t want to over-mix or your tzatziki will become watery.
It’s that easy! We love to eat it with pita chips, veggies, or as a sauce on chicken pitas or homemade gyros, but the possibilities are endless. Enjoy!
Tzatziki
Recipe adapted from: www.kalynskitchen.com
Ingredients:
Greek yogurt (one big tub)
2 medium sized cucumbers, seeded and chopped
Juice of 1 lemon (more to taste)
1 clove garlic
2 tbsp. dill, chopped
Salt and pepper (to taste)
Steps:
Peel, seed, and chop cucumber and add to food processor. Add one clove of garlic, chopped dill, juice of one lemon, and salt and pepper. Pulse until mixed. Add yogurt and mix until just blended.
Note: If you do not use Greek yogurt, you may have to strain the yogurt before adding it to the mixture.
Serve chilled with pita chips, veggies, and more!
