June 25

Recipe Corner: Creamy Tzatziki Sauce

Cooking Basics, How To, Recipes

0  comments

Tzatziki sauce is most noted for topping your Gyro, but it can be used in SO MANY ways!! It makes a great topping for grilled proteins, as a dip for veggies or a spread on a sandwich. The key is to use fresh, in-season produce and herbs, so NOW is the best time to whip up a batch!

The one key to this recipe is to get rid of the excess moisture in the cucumber. Seeding the cucumber first helps, but allowing the cut cucumber to drain and then squeezing out the excess moisture yields the best result. (To seed a cucumber, cut in half lengthwise and use a spoon to scrape out the seeds.)

This is one of those things you probably never thought to make from scratch at home, but it is SO SIMPLE and DELICIOUS that it probably will be part of your regular summer rotation!! Enjoy!!

Creamy Tzatziki Sauce

Tzatziki sauce is most noted for topping your Gyro, but it is also great on grilled meats, as a vegetables dip, or a spread for a sandwich.
Servings: 1 Cup

Ingredients

  • 1 Large Cucumber
  • 1 Cup Plain Greek yogurt
  • 2-3 Tablespoons Fresh dill finely chopped (to taste)
  • 2-3 Tablespoons Fresh mint finely chopped (to taste)
  • 1 Tablespoon Minced fresh garlic worked into a paste (to taste)
  • 1 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons Fresh lemon juice about 1/2 lemon, more to taste
  • Salt and freshly ground pepper to taste

Instructions

  • Finely mince or grate the cucumber to yield about 2 cups. (No need to peel, unless that is your preference. The peel will add nutrients and color to the final dish.) Place cucumber in a colander over a bowl and sprinkle with a large pinch of salt. Mix to combine and let sit for about 15-30 minutes.
  • Using your hands, squeeze the cucumber to remove excess moisture and transfer to a medium mixing bowl.
  • Add yogurt, dill, mint, garlic, oil, lemon juice, a pinch of salt, and a few grinds of pepper. Mix to combine, taste, and add additional lemon, salt and or pepper as desired.
  • Transfer to a tightly covered container and refrigerator at least 1 hour before serving. Will keep refrigerated 5-7 days (dependent on the freshness of your original ingredients).

Notes

Make it Dairy Free or Vegan:  substitute vegan sour cream (such as cashew) for the yogurt.  If you wish to use a vegan/dairy-free yogurt, drain in a colander lined with a paper coffee filter for several hours to remove excess moisture.  

Mrs. Dornberg

About the author

Cheryl Dornberg is the founder, CEO and operator of Mrs. Dornberg’s Culinary Experience in Highland, IN. She is a Culinary Nutrition Expert and Certified Instructor of the Academy of Culinary Nutrition and believes that a healthy lifestyle begins in the kitchen, and every meal that you prepare yourself from fresh, whole ingredients is a step towards a vibrant, energy-filled life.


Tags

healthy cooking, In Season, make from scratch, Open Content


You may also like

Cooking Class: Cutting Butternut Squash plus a delicious soup recipe!

Celebrating the Three Sisters

Leave a Repl​​​​​y

Your email address will not be published. Required fields are marked

Recipe Rating




{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}

Become a Mrs. Dornberg's Insider

Subscribe For Tips, Tricks, Specials & So Much More!

Right click and some other actions have been disabled.