Plain Greek yogurt has become one of my favorite toppings for so many different kinds of foods. I most often use it by itself as a stand-in for sour cream, and never do I feel like I’m missing out by substituting something healthier. Of course, one of my favorite uses for plain yogurt is to make Greek tzatziki sauce. It always becomes a staple in our fridge this time of year, and my recipe for it is so simple you won’t have any problem whipping it up in time for dinner with some pretty basic ingredients that are probably already on hand.
Zack and I tend to go through it quickly enough that I have to make a new batch every week. We mix it into Mediterranean style quinoa salads, on top of chicken and vegetables, for gyros, or even as a dip with pita chips and veggies. I think it pairs really with anything coming off the grill slightly charred – it’s a refreshing little zing to contrast the smoky flavors you get from grilled food. It’s one of the most refreshing and most healthy sauces I make, and we’re always finding new ways to eat it!
- ½ Large cucumber, unpeeled
- 1½ Cups plain full-fat Greek yogurt
- 3 Large garlic cloves, minced
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon white vinegar
- ½ Teaspoon salt
- 2 Tablespoons minced fresh dill
- 1/2 Lemon, Juiced
- Grate the cucumber (skin and all) and drain through a fine mesh sieve. I use a paper towel to push down on the grated cucumber to encourage the water to drain from it. You can also let it sit overnight to drain as much as possible, but most of the time I use it immediately with no problem.
- Mix the cucumber and the rest of the ingredients in a bowl, and serve all at once, or store in the refrigerator.