I always tell people that I think I am suppose to be Greek due to my undying love of Greek food and John Stamos. I make Tzatziki weekly and just keep it in my fridge. Tzatziki is a simple yogurt recipe. It makes a great dip, salad dressing, sandwich spread, and if you have never tried chicken lettuce cups topped with tzatziki you should. This is a great healthier dip option for a party when you want a dip without all the extra fat.
It is easy to make and is a very healthy alternative to other dips, spreads, and toppings. Yogurt works great for all sorts of recipes that call for using sour cream and mayonnaise. It can be substituted for many unhealthier options like oil in cake recipes too.
Here is the Tzatziki recipe and ingredient list you will need to make this recipe.
1 cup Low-Fat Plain Yogurt
1 cucumber – peeled, seeded, and chopped
1 tbsp olive oil
1/2 lemon, juiced
1 tbsp chopped fresh dill
3 cloves garlic, peeled and chopped
salt and pepper to taste
1. Combine yogurt, cucumber, olive oil, lemon juice, dill, garlic, salt, and pepper in a food processor. Slowly mix for the right consistency.
2. Once dezsired consistency is reached, transfer tzatziki from food processor to a container. Put in the refrigerator for at least an hour. This allows all the flavors to combine.
3. Enjoy as a dip with carrots, on top of a baked potato, in a chicken pita, or however you choose to eat this delicious Tzatziki.
I love Greek yogurt, but you can use any plain yogurt you choose. The consistency of Greek yogurt is perfect. Make moister muffins and use as a sour cream substation in guacamole. My husband is on a heart healthy diet after having heart surgery and I made him a chocolate cake unison Greek yogurt instead of oil or shortening and it was delicious!
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