Saturday, April 19, 2014

Tzatziki Sauce


  • 1 medium European cucumber, sliced or cubed (If using regular cucumber you must remove seeds & skin then dice into cubes).
  • 1 tsp salt & salt to taste
  • 1 cup plain Greek yogurt (low fat or non fat) 
  • 1 clove garlic, minced
  • 1 Tbsp lemon juice
  • 1 Tbsp extra virgin olive oil
  • 1 tsp red wine vinegar
  • 1 Tbsp fresh parsley, chopped
  • 1 Tbsp fresh dill, chopped or 1 tsp dry dill
  • pepper to taste
1. Place diced cucumber in a colander & sprinkle evenly with salt & let rest 30 minutes at room temperature. 

2. Rinse cucumbers & dry with paper towel squeezing out liquid from cucumbers 
 Place cucumbers in food processor & pulse to chop to desired size. 

4. Add in Greek yogurt, garlic, lemon juice, olive oil, red wine vinegar, parsley, dill & salt and pepper to taste.

5. Plus to blend or for chunky mix all the ingredients in step 4 in a bowl and add the cucumber. Keep in refrigerator in an airtight container for up to 3 days.

Plate Finished Product

Coming from a European family I love all Mediterranean food, especially Greek food. It is so healthy, clean, & of course delicious. I typically buy Tzakziki sauce as a dip for pita or veggies but I figured I wanted to try to make it as a side for some Greek dishes.

For whole30 or Paleo use 1/2 cup coconut milk & 1/2 cup coconut cream in place of yogurt. This recipe is pretty straight forward. I really like dill, so if you are not much of a dill person I would half the dill portion of this recipe. Also I made it a smooth texture, but when I serve it I always cut up some fresh cucumber and mix it in to thicken up the sauce.

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