Cucumber yogurt dressing, also known as tzatziki, is one of the most delicious and refreshing sauces or dips. It pairs well with any Mediterranean food, as well as meats like lamb, goat, and venison. In the summer, I often use it as the dressing for my salads or as a dip for some sort of kabob. The uses are endless. I love this stuff!
Traditional tzatziki uses mint or dill. But I like to keep things interesting. For the batch featured here, I used cilantro from my garden. Use whatever spice you want; it all tastes good. The key, I think, is really good Greek yogurt—full fat variety. It makes a difference. I also go heavy on the cucumber just because I love cucumber, and I go light on the garlic because a little garlic goes a very long way for me. Make this to your taste though.
Recipe: Cucumber Yogurt Dressing
Summary: otherwise known as tzatziki
- 2 cups plain Greek yogurt
- 1 cucumber, peeled and grated
- 2 cloves garlic
- juice of 1 lemon
- 1/2 cup fresh mint, dill, or cilantro, chopped
Preparation time: 5 minute(s)
Cooking time: 0
Diet type: Vegetarian
Number of servings (yield): 8
Culinary tradition: Middle Eastern