This is the easiest recipe ever! And the outcome is amazing. I wasn’t sure which one that could go with literally everything. Tzatziki or hummus. I think both, but now that we are in the heat of the summer, I feel like tzatziki is better.
You can eat this as a dip, all the veggies you can think of, dip them in this to elevate the taste. I used this for salad dressing or even with my steak. It’s very refreshing. You can also add a hint of mint to get a little more sensation LOL.
For this recipe I get around one 16 oz mason jar worth of tzatziki. I keep them in the fridge and good for about a week. I never freeze this, so I am not sure if you can freeze this up. But it is so easy and quick to make, you can just whip one out as a midnight snack dippers. And because it’s so delicious, I don’t think there will be a lot leftovers.
Ingredients:
1 medium cucumber -grated (using box grater, large hole)
1 1/2 cups plain Greek yogurt
2 tbsp extra-virgin olive oil
2 tbsp fresh dill -chopped
1 tbsp lemon juice
1 clove garlic -minced
salt
Instructions:
- Lightly squeeze the grated cucumber and remove the excess moisture.
- Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
- Add the yogurt, olive oil, dill, lemon juice, garlic, and salt to the bowl, and stir to blend. Enjoy!
Looks good and refreshing.