ESBS: Homemade Tzatziki
PIN IT!I’m on a sauce kick lately. For the past week, I’ve been conjuring up endless batches of homemade marinara, marinade, salad dressings, dips and reductions. I may, or may not, have just eaten said sauces for lunch or dinner. What I love about homemade sauces, dips and dressings is that you control exactly what goes into them. The scary thing, for me, about store bought varieties is the ingredients list. Many are filled to the brim with sugar, preservatives and other unpronounceable chemicals. I don’t know about you, but I don’t want to dip my skinny nuggets in something that has 25 ingredients I can’t say or even attempt to spell. I want to accompany my dishes with things like Dijon mustard, real tomatoes and extra virgin olive oil.
In addition to this, I had a MAD craving for a Greek gyro, which always comes with tangy & creamy tzatziki. Since we live in the burbs.com and are are on a bit of a budget (we try to only go out to eat on date nights or once a week) I decided to whip up a batch of this awesome sauce on my own!
I know I’m stealing a company’s tag line here, but this sauce IS THE BOSS. (Please don’t sue me said company!) Because I was too lazy busy doing philanthropic things to make homemade pita, I served it along side herb breaded chicken and used it as a bit of a dipping sauce! Seriously friends? It was SOOOOOOOOO good. There came a point I was spoon-fooding it to myself. Don’t judge me, just make it. You’ll understand.
Homemade Tzatziki
What You’ll Need:
- 3 tbsp. olive oil
- 1 tbsp. vinegar
- 2 cloves garlic, minced finely
- 1/2 tsp. salt
- 1/4 tsp. white pepper
- 1 cup Greek yogurt, strained
- 1 cup sour cream
- 2 cucumbers, peeled, seeded and diced
- 1 tsp. chopped fresh dill
How to Make It:
- Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well.
- Finally, add the cucumber and chopped fresh dill. Cover with saran wrap and chill before serving. I let this dip chill overnight so that the flavors could really mix well together.
This dip is SO creamy and SO flavorful. I also love that you get a bit of crunch because of the chopped cucumber. Plus, it’s SUPER easy to make. And, even better, it goes with just about anything (within reason, you clearly wouldn’t put this on chocolate cake, for example). For an easy packed lunch, I paired it over whole wheat bow-tie pasta for a delicious chilled pasta salad!
Nutritonal information per 2 tablespoons: 40 calories, 3 grams of fat, 2 grams of carbohydrates and 1 gram of protein.
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