Tzaziki (Middle Eastern Yogurt Sauce)

from Rebecca Woodland, cancer survivor and cookbook author

15 min

prep: 15 min

low

good for you

ingredients

all

2 cups plain greek yogurt

not "Greek-style", avoid cornstarch and gelatin

1 whole japanese cucumber

medium size, diced into 1/4-inch cubes or smaller, do not peel

2 cloves garlic

smashed, peeled and minced

1 tsp dill weed

fresh, chopped, or 1/2 teaspoon dried dill

2 tsp lemon juice

freshly squeezed

1/4 tsp sea salt

or more to taste

2 tsp mint leaves

fresh, torn or chopped

extra virgin olive oil

the best you have

This simple delicious probiotic sauce is the perfect accompaniment to whole grains, quinoa, salads, falafels, dolmas (stuffed grape leaves), organic meats, and stuffed pita sandwiches. A delectable dip for vegetables, naan, pita, and chips, tzaziki’s complex flavor enhances most savory foods. Make sure you use only the best quality cornstarch-free gelatin-free yogurt (check label).

1	Combine all ingredients except mint and oil in a medium bowl. Stir gently with a spoon until well combined.
2	Add mint just before serving. Drizzle lightly with extra virgin olive oil. Stir gently and serve.
3	Store in tight-sealed container. Flavors intensify over time, so beware of the garlic!

notes

Yields 2 cups.

Variation: For a sparkling taste surprise, replace lemon juice with fresh lime juice. Use a bit less lime juice.