A fantastic Greek yogurt dip that I can never remember how to spell!!
Tzatziki is the Greek answer to ranch dressing. I have loved ranch dressing since I was a teen. But lately, it hasn’t been “doing it” for me like it used to. Seriously, I put it on and in everything! Salads, fries, chips, veggies, pasta sauces, sandwiches, pretty much anything that isn’t sweet. So what’s a girl to do when her one true saucy love gets old? Find it’s foreign twin!
Try it! It’s easy to make and it’s bright tangy flavor never dissapoints. I love dipping pita chips, veggies, and sweet potato fries in it. I’ve also used it as a substitute for mayo in sandwiches, delish!!
Did I mention it has less calories??
- 1 cup shredded seedless cucumber (about 1 medium cucumber)
- 2 cups plain nonfat greek yogurt
- 2 tbsp dill
- 2 garlic cloves diced
- 1 tbsp white wine vinegar
- 1 tbsp lemon juice
- salt and pepper to taste
- Seed and shred cucumber. I use my handheld cheese shredder for perfect sized shreds.
- Press out as much liquid as you can out of the cucumber shreds. I like to used a wire colander and press down hard into shreds over the sink. You can also press out the liquid onto paper towels. This step is really important! Cucumber holds a ton of water and it will make a very watery sauce if you don’t really wring out the cucumber.
- In a blow mix cucumber shreds and all other ingredients.
- Chill for at least 2 hours.