This should come as no surprise by now, but I didn’t get into yogurt — or really like any kind other than the heebie-jeebies inducing Gogurt (with SPRINKLES!) from my childhood — until I was living on my own and responsible for eating breakfast before going into work and pretending to be a “grown up.” (I will contest that I sometimes still do this, as cake is a pretty awesome breakfast, in my book…)
I was always looking for something that was filling and relatively healthy… and after unsuccessfully trying to become a cereal person, I tried yogurt and fell in love.
What in the world does my love of yogurt have to do with Tzatziki sauce? It’s the base ingredient here, y’all, and let me be the first to tell you that once you try this, you’ll want to go ahead and put it on EVERYTHING.
Salad? Tzatziki salad dressing — like ranch, but healthier! And with cucumbers!
French fries? The perfect substitute for ketchup!
Any kind of Mediterranean food? Don’t even get me started, y’all.
… We generally keep a mason jar of this sauce in our fridge at all times because we both love it on a variety of different foods, and I don’t see that changing anytime soon.
This recipe can be made one of two ways — you can throw all the ingredients together in your food processor for a smooth, thinner sauce, OR you can chop the cucumbers finely and throw them into the mix to leave it chunkier. It’s a personal preference thing, as Winston and I go back and forth on it ALL THE TIME.
- 2 large cucumbers, diced finely
- 3 tablespoons extra virgin olive oil
- 2 tablespoons white vinegar
- 2 cloves of garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup Greek yogurt
- 1 cup non-fat sour cream
- 1 teaspoon dill
- Chop cucumbers. Set aside.
- Combine olive oil, vinegar, garlic, salt, pepper, yogurt, sour cream and dill in a large bowl.
- Add cucumbers to the wet mixture, stirring until just mixed.
- Chill in refrigerator, then enjoy with pita chips!
Do you have a go-to sauce like this?