Tzatziki – Greek cucumber yogurt sauce recipe
August 24th, 2006
There are many ways to enjoy tzatziki: served over dolmades, on hot dogs with grilled onions, but tzatziki is especially good with warmed pita bread.
Tzatziki
2 medium cucumbers, peeled
4 garlic cloves
1/4 c fresh dill (you can add fresh mint too if you like)
2 cups yogurt (the best kind of yogurt to use is Labna which I get at Hold Land Deli & Bakery – the thicker, yogurt-like spread is the best; it makes the tzatziki very thick and easy to dip)
Puree all the ingredients together and chill. This tzatziki recipe is always better at least 1 day after you make it so the flavors can meld together. To serve, heat a saute pan with olive oil over med-low heat. Place a pita bread in the pan and warm on both sides. When the pita starts to brown and bubble up, it’s ready to go.
