I’ll give you this – I’m not usually a big fan of sauces. At least making them… it’s a bit of a pain, if I’m being honest. Especially without a food processor – my patience chopping up little herbs and mixing or mashing by hand is practically zero. But in a Greek-fuelled haze, I decided that I was missing the taste of a good homemade Tzatziki. Luckily Ina Garten and Smitten Kitchen had just the helpful hand I needed to make my dreams into reality (and all of my meal Greek-themed for a week plus).
- 14 oz full fat greek yogurt
- 1 cucumber
- 1/4 cup sour cream
- 3 tbsp lemon juice
- 1 tbsp fresh dill
- 1 1/2 tsp minced garlic
- 2 tsp salt
- 1/2 tsp pepper
- Start out simple and deal with the only food prep you need to actually do: the cucumber. You can chop it up and use your food processor if you have one, or if you’re like the rest of us: use a grater.
- Squeeze out excess water. You can use a cheese clloth or honestly just your hands to get the water-less cucumber as dry as you want
- Place that in a bowl and add in the yogurt and sour cream.
- I would recommend getting some freshly squeezed lemon juice but store bought is just as good – throw that in, mince your garlic, toss it in along with dill, salt and pepper – mix together and you’re done.
I like to eat this with practically everything – but right now my favorite lunch is tossing together some chicken, veg and potatoes with tzatziki and red cabbage for a gut-healthy protein health burst in the middle of the day. Would recommend.