The bf and I are trying to eat a primarily Mediterranean diet, not for any particular health reason but that it’s good for ya and full of foods we both like. Yesterday we totally fell off the wagon when entertaining and faced with Rotel cheese dip, potato chips, scoops and Miller High Life. I tried to keep it healthy by serving up tzatziki dip with carrots and cucumbers. Those were gone in about 10 minutes and the chip-n-dip era ensued.
Tzatziki is a delightful Greek dip that pairs equally well with veggies, meats, pita and salads. After hummus, it’s my next favorite go-to spread. Don’t be fooled by the pre-made kind at the store. I’m all for convenience –egg whites in a carton, microwavable rice, bagged baby carrots–but the store-bought kind doesn’t compare, and often is made with sour cream. I started with this recipe and played around til I got the flavors just right:
- 1 (32 oz) container plain Greek yogurt – My favorite is fat-free Fage. You can use regular nonfat yogurt, but the consistency will be thinner.
- 1/2 cucumber with peel, grated
- 2 cloves garlic, minced
- 1/4 cup finely diced white onion
- 2 TBS fresh lemon juice
- 1-2 TBS+ extra-virgin olive oil
- Zest of 1 lemon
- 3 TBS chopped fresh dill
- 1 tsp salt
- Pepper to taste
Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper until smooth. Pour into a serving dish, cover tightly, and refrigerate at least 4 hours before serving.
Makes about 5 cups of dip, which will be consumed much more quickly than you expect! Serve with warmed pita wedges and cucumbers. Halving the recipe works well too.