Life has been so crazy lately! The last few weeks have involved travel to Dallas, San Diego, Chicago, Los Angeles and I’ve also had friend visit Austin. It has been so much fun, but sorry that I haven’t been able to post much!
Plus, I just started my new job (yay! Tell you more later) and this learning curve is STEEP. I’m trying to wrap my head around it all… I’ll get there eventually. But now I’m back and have one of my favorite dips for you… tzatziki!
I claim that Mediterranean food is one of my favorite types of food, and I’m pretty sure it’s because of the apps full of fresh hummus and tzatziki. I haven’t mastered my hummus recipe, but this tzatziki recipe is pretty darn good.
It is made with low-fat Greek yogurt, so it is full of protein. This dip is vegetarian, gluten-free, low-fat, high in protein, and good on everything.
My grab snack is typically dry-roasted almonds, which is healthy, but probably not in the quantities that I eat it. I could eat an entire bag in one sitting! Those darn things… so freaking good.
Anyway, this tzatziki is healthy and so good on everything. Give it a try and make a big batch for the Sunday football party!
Greek Yogurt Tzatziki
Prep Time: 20 minutes
Ingredients (4 cups)
- 3 cups Greek Yogurt (low-fat)
- 2 garlic cloves
- 2 cucumbers, diced (I used the whole thing, but you can peel and de-seed if you’re not lazy like me!)
- 1 tsp salt
- 1.5 T dill
- 3 T. lemon juice
Dice cucumbers and place in a bowl with a dash of salt (this will help absorb some water). Let them sit for 20-30 minutes
In a food processor, combine the chopped garlic, cucumbers, dill and lemon juice.
Process until cucumbers are chopped (will be slightly mushy).
Stir cucumber mixture into the yogurt.
Place in refrigerator overnight (or for 2-3 hours) to let the flavors combine!