A perfect blend of yogurt, dill and cucumber, creates a sauce that is just delicious all on its own.
This delicious, creamy, refreshing sauce is incredible and low fat. It can be used on practically anything, starting from my favorite meal of all time, the famous Israeli falafel. Try dipping small pieces of pita and you’ll never turn to chips again when craving that yummy late night snack.
From baked salmon to practically any fish of your choice can be covered in the Tzatziki sauce. Lay over a bed of rice with a side of seasonal vegetables and it’s a meal that’s practically creating itself.
If you entertain as much as I do, you always look for new ideas on how to feed with your guests with yummy appetizers and finger foods to pick on. Use it as a dipping sauce for your favorite veggies. It’s also a great way to bring balance to those spicy dished we all love so much. Should you have any left over, add a little bit of lemon juice and you’ve got yourself a salad dressing to die for.
Let’s get started! I can’t wait for you taste it!
2 cups Greek yogurt
1/4 cup low fat sour cream
2 tbsp. mayonnaise
Juice and zest from 1/2 a lemon
1 lg. cucumber, peeled, seeded, and diced very finely or shredded – approx. 1 cup.
1 tbsp. fresh dill, chopped
1 clove of garlic, minced
Salt & pepper to taste
Shred the cucumber directly into the bowl you are going to use for your sauce.
Combine the remaining ingredients: yogurt, mayonnaise, sour cream, fresh dill, lemon juice, minced garlic, salt and pepper.
Mix all the ingredients until well combined. Cover with a lid or plastic and place into the refrigerator until ready to use. Garnish with additional herbs of your choice.
Tip: Be sure to refrigerate the sauce for at least 30 minutes but no longer than 2 hours. The cucumber releases a lot of liquid and you don’t want your sauce to be covered with any water when you finally take it out of the fridge.
After approximately 30 minutes, remove the sauce from the fridge and give it a nice mix. Transfer it into a serving dish if using another, drizzle with some olive oil (optional) and sprinkle the top with the remaining dill and your sauce is complete and ready to be served.
Recipe & Images: Ida L