Tzatziki * Dig In With Dana

GFHYVT

/zɑːdˈziːki/

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).

According to the website the Urban Cuisine Tour, tzatziki means chutney and is called cacik in Turkey. It’s American equivalent might be fresh salsa or pico de gallo, enhancing everything from omelets and nachos to hot dogs and pot roast. Salsa is to American culture what tzatziki is to Greek and Mediterranean cultures, a fresh, easy to assemble chutney to put with and on everything.

At home, we like to snack on tzatziki with veggies and crackers. I’ll serve it instead of sauce with grilled salmon, burgers, roast chicken, in pita sandwiches and salads all year long.

While traditional tzatziki is made with cucumbers and raw garlic, variations can be made with chopped carrot or zucchini, radishes or even roasted, chopped beets.

Roasting the garlic adds richness to this delicious sauce.

However, feel free to use whichever kind of garlic you prefer.

There are so many Greek yogurts on the market, but for this recipe I use Fage 2%. (No one is paying me to advertise!) I was inspired by the Greek cookbook, The Olive and the Caper, by chef Susanna Hoffman, to make two versions of tzatziki dip: a traditional one with cucumbers and dill and an unusual variation with carrots and mint.

What will you pair with your tzatziki?
Be sure to let me know below or on Facebook. Opa!!

Tzatziki

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

Ingredients

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.

Directions

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!

Variations

Replace cucumber with 8 to 10 oz chopped zucchini, radishes, carrots, watercress or 2 small roasted beets, finely chopped ( beets + mint)
Add 1 T lemon juice, lemon zest or red wine vinegar
Replace dill or mint with parsley, chives, cilantro or marjoram
Use half sour cream, half yogurt for a richer, thicker dip