Tzatziki is Cool. Creamy. Salty. Chunky. Versatile.
Tzatziki is all of these: a Greek sauce with endless possibilities.
A yogurt-based sauce, tzatziki is made with chopped cucumbers, salt, garlic, olive oil and herbs like dill or mint. (Some also add lemon juice or vinegar).
|What will you pair with your tzatziki?
Be sure to let me know below or on Facebook. Opa!!
Adapted from The Olive and The Caper by Susanna Hoffman
Prep and bake time (for the garlic): about an hour
Preheat oven to 350 F or 325 F convection
Makes 2 cups
4 whole garlic bulbs *
1 T olive oil, divided
2 t kosher salt, divided
1 English or 2 small cucumbers, peeled and seeded
1 ½ cups plain lowfat Fage Greek yogurt
1 T chopped fresh dill or mint, plus extra leaves for decoration
¼ t freshly ground black pepper
* For this recipe, you will only use 4 cloves roasted garlic. Cover and refrigerate the rest. Use in place of raw in all your favorite recipes.
1. Roast garlic: Set oven to 350 F or 325 F convection. Cut top off of each garlic bulb and set, cut side up on a foil lined baking sheet. Rub a little olive oil and salt on each bulb. Cover with more foil and bake for 45 min- 1 hour, until the garlic is very soft. Remove from oven, cool and squeeze out 4 cloves.
2. Mash garlic cloves together in a medium size bowl with 1 t salt. Add yogurt and stir well until creamy.
3. Chop the cucumbers: If using an English cucumber, there’s no need to peel and seed. If using two regular cucumbers, peel and seed, then cut into strips and finely chop. Set chopped cucumbers in a colander over the sink and squeeze well to drain.
4. Combine: Add drained cucumbers, either chopped dill or mint, black pepper and 1 to 2 t olive oil ( if using) to yogurt mixture. Mix well and adjust for seasonings. Cover and refrigerate for up to three days.
Tzatziki tastes even better the next day, so plan ahead!
Here is a link to the recipe on Ziplist for easier printing.