Can you believe this weekend is Memorial Day Weekend?! It feels like it snuck up on me extra fast this year, especially with things not feeling normal. Even if we won't be having big cookouts this weekend, we can still enjoy the weather (hopefully - if it's cooperating) and grill out! This homemade Tzatziki is the best accompanying sauce or dip to whatever you're serving! I started out making it specifically for my homemade chicken gyros (I'll share the recipe for them soon, they're a fav!), however I now make it all the time as a healthy dip or sauce to add to other proteins, salads, wraps etc. For this reason, it's perfect for weekly meal prepping, as well as cookout-appropriate!
This sauce is super fast and you can store it in your refrigerator for up to three days. My version is a light shade of green, because I liked to blend all the ingredients together and throw in lots of fresh herbs (dill and parsley). If you'd prefer it chunky, then don't blend or don't fully blend. It also contains cucumber, Greek yogurt (thicker yogurt gives it a thicker consistency), garlic, fresh lemon juice, red wine vinegar, olive oil, fresh parsley, fresh dill, salt and pepper.
**Tip: for a thicker/more dip like consistency, squeeze excess water out of your cucumbers. If you don't mind it being a little watery you can omit this step.**
Try it with my homemade pitas!
- 1 large cucumber, peeled, seeded (with spoon) and chopped
- 1½ cups plain Greek yogurt (thicker yogurt yields thicker consistency)
- 3 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1½ teaspoon red wine vinegar
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- salt and pepper to taste
- Throw your chopped cucumber into a strainer and sprinkle with salt. Allow to dry out for 20-30 minutes.
- Add all ingredients to a food processor, blender or bullet. Process until smooth.
- Serve right away or store in an airtight container for up to three days.
Leave a Reply