As I said in my blog update I’ve sort of been having a come-to-jesus moment with this blog and the recipes I’ve been posting lately. Anyone else had to move their belts up a notch after one too many slices of buttermilk pound cake? So, as we move into Spring I’m trying to focus more on recipes that are on the delicious AND healthy side in an effort to curtail the expansion of my waistline.

Tzatziki sauce is one of those perfect combinations of delicious and healthy. It’s creamy, zingy, and bold and has a great protein punch. Tzatziki sauce is a great dip for veggies, pitas, and tortilla chips in addition to being an awesome sauce (ha) for grilled meats such as chicken or lamb. You can even thin it down with some water and turn it into a zesty salad dressing. I’ve got an amazing Greek chicken quinoa bowl recipe coming up from you next and a dollop of this tzatziki sauce on top just takes it out of this world.

For my recipe, I really like the texture of chopped cucumber but I know some people like it grated for a smoother dip. Feel free to go either direction. The most important thing is that you MUST give the cucumbers some time to drain off the excess water to prevent a liquidy, separated dip on day two. Lastly, I like to add both dill and mint to my dip but not everyone loves mint like I do so feel free to sub with more dill or even some parsley would be super nice in there. I’ve been adding parsley to everything recently. It’s totally an underestimated herb.

Creamy, zesty, and bold Tzatziki sauce is the perfect dip and sauce for veggies, chips, pitas, meats, and sandwiches.


Tzatziki Sauce
Serves: 3 cups
  • 1 large cucumber, peeled, seeded, and diced
  • 1t salt plus more to taste
  • 4t minced garlic
  • 2C Greek yogurt
  • ⅛ C dill, chopped
  • ⅛ C mint, chopped
  • 2T oil, such as olive or grapeseed
  • 1T lemon juice
  • 1t lemon zest
  1. Place diced cucumber into a colander, sprinkle with salt, stir, and allow excess water to drain for about 30 minutes.
  2. In the meantime, mix garlic, yogurt, dill, mint, oil, lemon juice, and lemon zest in a bowl.
  3. Add the drained cucumber to the yogurt mix and chill in the refrigerator for at least 4 hours, preferably overnight. Taste for seasoning before serving and add more salt if desired.

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