It’s no secret that I am extremely fond of Mediterranean food. If you check my refrigerator, you can find anywhere from 2-4 containers of hummus depending on what day of the week it is. However, hummus isn’t the only Mediterranean-style dip that makes me swoon. This little white guy is where it’s at! 100% full disclosure, I don’t actually think I tried Tzatziki until one fateful evening during my freshman year at JMU, when I opened up my bag of Dave’s to find a little tub of herb studded white sauce to dip those fantastic chips in. SOLD. JMU Alums know what I’m talking about! But, I digress.
I had never tried to recreate this little gem on my own, and now I’m not sure what took me so long! I decided to try my hand at making it one night when I knew I wanted to have Mediterranean Fajitas for dinner (more on those bad boys later). I was going to just serve them with plain greek yogurt, but then I thought I should kick things up a notch. Enter this tzatziki.
Look how small that group of ingredients is! All you need is: 1 1/2 cups of fat-free greek yogurt, 1/4 of a large cucumber, 1 1/2 tablespoons of lemon juice, 1/2 tablespoon of dill weed, 1/4 teaspoon minced garlic (missing from photo), 1/2 teaspoon salt (divided), and 1/2 teaspoon of pepper.
Lets tackle the cucumber first. (I used a regular cucumber, you can sub in an English cucumber and forgo this step if you want.) Peel and deseed 1/4 of a large cucumber. Slice the cucumbers and place them in a strainer. Sprinkle with 1/4 teaspoon of salt and let them sit for 30 minutes to release some water.
After 30 minutes have elapsed thoroughly dry your cucumbers with paper towels. Next, throw them into your food processor. Add 1/4 teaspoon of minced garlic, 1 1/2 tablespoons of lemon juice, and 1/2 tablespoon of dill weed to the food processor with the cucumbers.
Pulse until fine. Remove from food processor. (Sorry, I think it’s nearly impossible to get cucumber/dill pulp to look appetizing. It’s about to get way better.)
Combine cucumber/dill mixture with 1 1/2 cups of greek yogurt, 1/4 teaspoon of salt, and 1/2 teaspoon of pepper.
Serve chilled with pita chips and veggies as a dip, or with my Mediterranean Fajitas!
1 1/2 cups fat-free greek yogurt
1/4 large cucumber
1/2 Tbsp. dill weed
1 1/2 Tbsp. lemon juice
1/4 tsp. garlic, minced
1/2 tsp. salt, divided
1/2 tsp. pepper
Peel and deseed cucumber. Cut cucumber into half moons and place in a strainer. Sprinkle with 1/4 tsp. of salt, and allow to sweat for 30 minutes. After 30 minutes, thoroughly dry cucumbers with paper towels. Place dry cucumbers into food processor.
Add 1/4 tsp. garlic, 1 1/2 Tbsp. lemon juice, and 1/2 Tbsp. of dill weed to the food processor with the cucumbers. Pulse until fine. Remove from food processor and combine with 1 1/2 cups of greek yogurt. Finish with 1/4 tsp. of salt and 1/2 tsp. of pepper.
Cook’s Notes: You can skip sweating the cucumber by subbing in an English cucumber. In addition, if you do not own a food processor or chopper, I would peel and deseed the cucumbers and then use a cheese grater to break down your cucumber before salting. Place grated cucumber in a fine mesh strainer and sprinkle with salt. Squeeze out excess water carefully, so you don’t lose a lot of cucumber in the process!