A new favorite of mine, this tzatziki is so versatile and a healthy dip that can be put on chicken, fish, or served with veggies! This dip is a part of Mediterranean cuisine, which is one of my favorites because of all of the fish dishes, vegetable components and dips! Anyways, tzatziki is great because it is made with wholesome ingredients such as greek yogurt, which is a great substitute for mayonnaise and sour cream, often in other dips. A good tip for dip lovers: try substituting greek yogurt for sour cream and your dip will have the same taste but have less fat and more protein!
Tzatziki is refreshing because of its fresh components such as cucumbers, dill, lemon juice, garlic and pepper. It is relatively easy to make also, and even doubling the recipe to make large amounts for company is not to strenuous. The most time consuming part is the cucumber, but it just involves peeling, removing the seeds and shredding (see recipe below). I have recently used this tzatziki on my cajun fish, and shish kabobs. For those cooks who aren’t too passionate about seasoning, this dip is great to add on fish, chicken or meat that lacks flavor! No one will ever know!
1 medium cucumber
1 C 2% greek yogurt
1/2-1 T lemon juice
1 T olive oil
2 T dill, chopped
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp black pepper
1. Wash and peel skin from cucumber. Then cut cucumber in half lengthwise. Use a spoon to scoop out seeds from both inner halves. Use a grater and shred the cucumber flesh. Then take the flesh and put in a strainer and press to try and drain as much liquid as possible. Add cucumber shreds to medium bowl.
2. Add the rest of the ingredients and stir well. Add more dill, or salt and pepper to taste. Enjoy!