Tzatziki

Literally one of my favorite sauces or dips that I eat a ton of with just about all my snacks and meals. It’s refreshing and very easy to make. There is not a store brand that can compete with a homemade version. I first had Tzatziki at a Greek Orthodox Easter celebration in Ipswich, Massachusetts and fell in love with this immediately. My friend’s YiaYia made sure my tummy was full and satisfied that day!! That was 1995 and I have been eating Tzatziki ever since. Of course, I was in complete bliss a few years ago when I was traveling throughout Israel, Palestine, and Jordan and was being treated to homemade Tzatziki. I stayed in the homes of many different friends and nothing compares to freshly made authentic Tzatziki made by their Mom, Grandmother, or Aunt.

The Tzatziki I made in this picture is completely organic. I made the organic yogurt and the mint, dill, cucumbers, and garlic are all garden fresh. If not from my garden, from a reliable organic farmer I know. The lemon and olive oil also organic. While the sauce is not Vegan friendly it is Gluten Free, Non-GMO, and Vegetarian. A great summer dish!! Light and refreshing!!

You will absolutely love how easy and versatile Tzatziki is, you can serve it with fresh vegetables, pita chips, over your gyros, kebabs, with fish, to dip handcut fries, or to jazz up any dinner. The possibilities are infinite!!!

Ingredients:
2 cups grated cucumber, grate using the large holes of your grater (no need to peel the cucumber)
1 1/2 cups plain Greek yogurt (recipe for homemade)
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh mint and/or dill
1 tablespoon fresh squeezed lemon juice
1 medium clove garlic, minced
1/2 teaspoon sea salt

Directions:
1. Working with one handful at a time, lightly squeeze the grated cucumber between the palms of your hands over the sink to remove excess water/moisture. Place in a medium bowl and continue until all the cucumber has been squeezed and excess moisture is removed.
2. Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the cucumber. Stir to blend. Let the mixture rest for 5 minutes and then taste. Add any additional herbs, lemon juice, or salt as needed.
3. Chill for a few hours before serving. This will last for about a week in the fridge. If it makes it that long!!

*NOTE: Sometimes I use both mint and dill together and other times I use separately. Depends on my mood. I sometimes eat this by the spoonful but mostly with veggies and/or pita bread. It’s a fantastic sauce on burgers!!!! Enjoy!!

Cheers, Drew Frederic