I made tzatziki last night. Things will never be the same again. I was seriously thinking of ending the post at that but for those of you who want to know more, it was super light and very refreshing and the perfect compliment to anything from salmon to chicken to steak. If you are looking for a way to kick up the most basic protein or a simple spread for bread or crackers, whip up some of this dip. This Greek deliciousness did not disappoint. Aside from the mega garlic breath that ensued, I’m confident you will agree.
My recipe: 1 hothouse cucumber grated and strained, 2- 6 oz containers of Fage 0% Greek yogurt, 2 cloves of garlic finely chopped, freshly chopped dill, fresh squeezed lime juice, a dash of white wine vinegar, Himalayan pink sea salt and a drizzle of extra virgin olive oil. Combine all ingredients and refrigerate for 1 hour prior to serving or until firm.