I love condiments! Anybody with me? Sauces, toppings, dips, you name it and I will go at it with a spoon if I think nobody is looking. Lately I’ve been keeping a bag of sliced raw veggies and hummus in the fridge ready to snack on when hunger strikes but I wanted another option for dips. In keeping with the Mediterranean theme I found and edited this recipe from allrecipes.com. Tangy, cool and refreshing, it will add some pizzaz to your carrot stick or sliced zucchini. The key to tzatziki is to reduce the liquid so it is thick and creamy, if it is thin it actually has another name, “casik” and in some Middle Eastern countries is eaten as a soup or as a sauce for meats. I am not a fan of cucumber, I like pickles….not cucumber. (I remember the day I learned they were the same thing! What a shock!) However the cucumber here only lends a refreshing base but doesn’t add too much cucumber taste. All you need is a small food processor or blender and a couple of ingredients and you’ll have this fresh, easy (and dare I say healthy) dip that will last a week or so in the fridge.
- 16oz fat-free Greek Yogurt (Greek yogurts are already strained so…less liquid)
- 2 medium cucumbers peeled and seeded
- 2 TBS olive oil
- 1 TBS reduced fat/fat-free sour cream (optional to thicken it up more)
- 1 lemon, juiced
- 1 TBS fresh dill or mint
- 4 large cloves garlic
- Salt and pepper to taste
Prepare the cucumbers and put them through your food processor first, all by themselves. Strain liquid from the pulp and return to the food processor. Add in all the other ingredients except the salt and pepper and blend. Add the salt and pepper to taste and refrigerate! Boom, done. You’re welcome.