Tzatziki Sauce

^{This is one of the easiest sauces you can make for so many different purposes! Tzatziki is simple, healthy and perfect as a dip or cold sauce for so many different meals. Skip the store bought and whip this up in no time for your next Mediterranean style dinner!}

Seriously, this sauce never disappoints. If you know me at all you know I’ll make any and all recipes that have Greek yogurt in them. I’m obsessed and I will explain why in a few, but first, prepare to be amazed with how something so simple has so much flavor. 

If you’re new to learning about Tzatziki let me explain that this is definitely not something I created, just made it my own. Tzatziki is a traditional Greek sauce made with strained yogurt, cucumber, garlic, herbs and lemon. It’s mostly used to balance and cool off dishes such as chicken souvlaki, seasoned lamb and gyros. It’s even perfect as a healthy dip for baked pitas, sliced vegetables and grilled meat kabobs.

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I make this dip often because it pairs well with Greek food that’s bold in flavor and I always have the ingredients on hand. It doesn’t take much and you’ll feel like you’re walking in Athens when you make it…. (at least that’s what I am assuming a trip to Athens, Greece would feel like.) The addition of the lemon and herbs also make you feel fancy and well cultured when really you probably have most of these ingredients in your kitchen. 

Now let’s talk about my favorite ingredient to use…Greek yogurt. This is one of my go-to kitchen staples because it adds such a light, creaminess to almost anything. You want to fluff up and add some zing to your eggs? Greek yogurt. You want to cool off a taco salad with something along the lines of sour cream but lighter? Greek yogurt! You want to make a fast dip for any occasion? Always start with Greek yogurt. It’s simply the best!

Always use plain Greek yogurt, especially for this recipe. I always have nonfat, plain Greek yogurt on hand but as you know, fat adds flavor. You can decide what is better for you but a lot of Tzatziki recipes do call for nonfat. You can also strain your yogurt in a cheese cloth to thicken it too. Honestly, I never do. I drain off the watery whey before adding it as my base and it’s always been fine. It really depends on you and what you want. 

I’m telling you, there is absolutely no point in NOT making this homemade Tzatziki sauce from now on. Get your vegetables, dairy, protein, calcium and tons of flavor in one simple sauce. Top your salads, sandwiches, grilled food with it and even make a veggie tray with this Tzatziki in the center. Make it as often as you can because it’s absolutely delicious and that little healthy boost in a sauce that will lighten the meal.

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