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Tzatziki = Dip, Spread, & Sauce

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Tzatziki is this summer’s secret BBQ weapon. Maybe you are a tzatiki lover or perhaps you have yet to try this versatile condiment because you associate it with a certain type of food – Greek and served on gyro’s or falafel. Oh it’s so much more and is a perfect accompaniment to all types of foods. Just imagine a cool, refreshing, and summery addition to your dishes.  My family and I made one bowl of tzatziki and we ate it with carrots, I spread it on my burger for dinner, the hubs poured it over his salmon, and the boy dipped pita chips in and ate what was left. This was just one afternoon of hungry kids wanting a snack. It’s so easy to make I plan to have a supply on hand for BBQ’s this summer for all the recipes we are cooking up from skewered chicken to grilled veggies to setting out as a dip.

  • Tzatziki 1 of 9
    IMG_3853
  • Cucumber 2 of 9
    IMG_3840

    Slice the peel cucumber in half.

  • Removing The Seeds 3 of 9
    IMG_3841

    Use a spoon to remove the seeds. This step can't be missed or your tzatziki will be watery.

  • Chopped Cucumber 4 of 9
    IMG_3842

    Finely chop the cucumber.

  • Greek Yogurt & Sour Cream 5 of 9
    IMG_3843

    My daughter made this dip, there's her hand pouring the yogurt into the bowl.

  • Fresh Lemon Juice 6 of 9
    IMG_3847

    She managed to squeeze all the lemon out of both halves.

  • Ready To Mix 7 of 9
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    All the ingredients are ready to stir together.

  • Add The Cucumber 8 of 9
    IMG_3851

    Pat the cucumber dry and add it to the mixture.

  • Ready To Eat 9 of 9
    IMG_3861

    Tzatziki can be served as a dip with fresh vegetables or pita chips, as a sauce for salmon, grilled chicken and veggies or as a spread for burgers or turkey sandwiches. Of course if you are having falafel or gyro's tzatziki is a must. However you choose to eat and serve, it's sure to be a big hit.

Tzatziki Recipe

1 cup plain, non fat Greek yogurt

1/2 cup light sour cream

1 english cucumber

2 cloves garlic, minced

1 tablespoon olive oil

juice from 1 lemon

1/2 teaspoon sea salt

1 teaspoon dried dill or 1 1/2 teaspoons fresh

fresh ground pepper

Peel and remove seed from cucumber and finely chop. In a bowl add the greek yogurt, sour cream, olive oil, lemon, garlic, salt and dill and stir to combine. pat the chopped cucumber dry and add, stir and sprinkle with a twist of fresh ground pepper. Refrigerate and serve cold.

Read more from Macki on The Family Kitchen and Babies First Year!

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