|Easy, 3 Ingredient Greek Tzatziki Sauce or Dip|
For us vegetarians, it is delicious with Oven Fries, over Potatoes, with Pita, or on Salad in a Pita!
It is also delicious just plain.
No matter how much I make, "Leftover Tzatziki" is a bit of an oxymoron at my house!
And, really, that's okay. Because Tzatziki is best when it is freshly made. As the cucumbers sweat, they become less crisp, and the liquid settles to the top of the dip. It's still delicious the next day - just not quite as delicious. But with a recipe this easy, I don't mind whipping it up when needed : )
Here's my basic batch:
1 Small to Medium Cucumber, Shredded with the Large Grater holes
1 Pint (2 Cups) Greek Yogurt (I use nonfat- but it's totally your decision!)
1 to 1 1/2 teaspoons Garlic Salt (to taste)
Stir, and serve
The following makes a nice, big batch. I have yet to discover a "too big" batch size of Tzatziki - everyone loves it so much!
Large Batch Tzatziki
1 (32 oz) container Greek Yogurt (I use Nonfat. This is approximately a Litre)
2-3 Small Cucumbers, Shredded (or 1 Very Large one)
2-3 teaspoons Garlic Salt (to taste)
Now, I know what some of my readers are saying, "But MY Yiayia uses (insert ingredient here: Dill, Mint, Oil, Vinegar, Lemon Juice, Sheep Yogurt, FRESH Garlic, etc)"
That's the beauty of a recipe like this one. As a traditional recipe, every family has its own wonderful variations! But once you have the basic formula - it's oh so easy to change it up to match your family's taste!
Καλί Όρχεξι! (Enjoy!)
Try this delicious Dip/Sauce with any or all of the following favorites:
Greek Souvlaki at Home
Greek Skillet Chicken
Bulgur Pilaf ( Pourgouri )
Greek Stuffed Veggies ( Gemista )
Mushroom Kabobs, Grilled ( Manitarakia )
Greek Inspired Oven Fries
Rosemary Roast Potatoes in the Slow Cooker
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