Growing up in a Greek household meant I had the good fortune of eating some pretty amazing Greek food over the years. Dolmathes, spanakopita, Greek potato salad, pastitsio, baklava…mmmm, the list goes on and on! 

While tzatziki wasn’t a favorite as a kid (I blame the cucumbers), it has really grown on me over the last few years… 

The recipe for tzatziki is actually incredibly easy and takes very little time. As in, it took less than 15 minutes from the time I began chopping to moment the last plate was put in the dishwasher. 

Any good Greek will say that a recipe can never have too much garlic and/or and lemon juice, so keep this is mind when following this recipe. (We’re going off the assumption that I am a good Greek.)

Καλή όρεξη!! (AKA, Bon appetit!) 

• 1 cup full-fat Greek yogurt (Nancy’s is my absolute favorite kind)
• 1 medium cucumber (seeded and grated or diced in small pieces)
• 3 garlic cloves (minced)
• 2 tbsp chopped fresh dill (not dried, it won’t taste 1/2 as good!)
• 2 – 3 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 tsp oregano 
• dash of sea salt

1. Mix all ingredients together.
2. Refrigerate for 2 hours in a sealed container. (I’ve been using this set
and have really pleased. Food has been lasting a few extra days compared to my old tupperware. Plus, they’re glass, not plastic, and are both dishwasher & oven safe!)
3. Serve and enjoy! It really is that easy!

Growing up, we usually ate tzatziki with pita bread, but these days, I prefer to eat it with carrots. Tzatziki can also be used a a pseudo salad dressing. Last night, I put a few large spoonfuls over a bed of lettuce with chicken, tomatoes & feta and it was delightful!

How do you eat your tzatziki?