“I fell in love with Tzatziki at a Greek restaurant in Davis called Symposium, who also make a fantastic chicken, artichoke and feta pizza. I’ve tried a couple of recipes since then, but this is the closest I’ve come to reliving that experience. Some versions of tzatziki use fresh dill instead of mint, but I prefer the mint version. Eat it with some pita or as a dip for vegetables. This sauce also goes great on chicken kebabs in pita, falafel, or as a spread for sandwiches or even burgers. ” – April Ferre
Tzatziki
Ingredients
- 1 Large Cucumber
- 7 Ounces Plain Greek Yogurt
- 1/2 Cup Sour Cream
- 1 Tablespoon Olive Oil
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Fresh Mint or Fresh Dill Finely Chopped
- 3 Cloves Garlic Minced
- 1/2 Teaspoon Salt
Instructions
- Peel and finely grate cucumber (best done in a bowl to collect juice.) Squeeze all of the liquid out (see note below.)
- Combine all ingredients and mix well. Chill for several hours before serving. Serve with naan, pita, or other flat bread.
Notes
Don’t throw out the cucumber juice! Instead, make a glass of Cucumber Lime/Lemon-Ade! I got this idea from something similar served at the Whole Earth Festival in Davis. Combine 1 part cucumber juice with 2 parts water (still, or sparking if you are in a festive mood) and add lime or lemon juice and sugar to taste. It is quick, tasty, and a good way to get some extra nutrients and hydration.
2013 Modified Recipe – April Ferre – From Mennonite Girls Can Cook
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