homemade greek tzatziki. — quinn's place

learning how to make simple sauces or foods that you'd normally think to only be store-bought is verrrrrrrry exciting. and liberating, in a way! it helps you to think more creatively about anything else you might be able to make yourself.

i'll probably never go back to buying certain things since i've been teaching myself how to make lots of foods at home. add this delicious tzatziki recipe to that list, along with nut butters, chimichurri, pesto, chicken pot pie, pizza, tortillas, pickled things, etc.

i love love greek food. mmm mmm!

i was studying abroad in greece this time 7 years ago. i can't believe that was s e v e n years ago. i think about all the fun times probably once every day!

would highly recommend visiting greek islands. they're so amazing. 10/10.

SEEEEEEE???? i wanna be there NOW.

ohhh, woe to me. (0:20)

back to ze tzatziki!

first of alllllll, i've got a bone to pick with folks who call this "ta-zee-key." this stuff is "ZAT-zee-key," whereas "ta zee key" sounds like they're going for "tahini" which is a sesame spread. different thangs.

ZAT ZEE KEY, y'all.

it's soooo easy!

if i remembered any greek words i would be sprinkling them throughout here..but all i can come up with is spanish. greek is a hard language, man. all i know is that the words for 'yes' and 'no' sound totally backwards to me. but i can [slowly] read greek!! now dat is krayziki.

i'm a lovah of plain greek yogurt, specifically fage brand. FAH-YAY. although i probably called it fage-like-page for a long time. i use this brand o greek yogurt for sooo many thingsssss! in sweet things, savory things, all the things. its thick and tart and hearty.

a note on the garlic cloves: for this recipe or anything that's going to contain uncooked raw garlic, i would recommend chopping the cloves and quickly tossing them in a teaspoon of olive oil in a hot pan for a couple minutes. it just takes that sharp edge off the garlic and it will not be soo linger-y. because ya know. garrrrrlic will be garlic.

also, don't these cherry tomatoes just look b e a u tiful!? they're kind of out-shining the star of this post, mista ZAT ZEE KEY!

Greek Tzatziki Sauce

Makes about 1 1/2 cups

Keep refrigerated

Ingredients:

1 cup plain Greek yogurt (I used Fage 2% - I use this brand of Greek yogurt for everything)
1/4 cup fresh lemon juice - if some lemon pulp comes out while squeezing the lemon, use that too!
2 garlic cloves
2 TB olive oil
1/2 of a medium-sized cucumber
1 tsp. dill (I used dehydrated here - works the same as when I've used fresh dill)
1/4 tsp. black pepper
1/2 tsp. salt (I used 1/4 tsp. garlic salt and 1/4 tsp. sea salt)

Instructions-

In a small food processor or blender, pulse the garlic cloves, olive oil, lemon juice and Greek yogurt until the garlic is chopped up and you can taste that its incorporated.

Add the cucumber, dill, salt and pepper and blend/pulse until everything is well combined.

Enjoy with fresh veggies for dipping, as a dressing on a salad, on gyros, meat & veggie kabobs, burgers, sandwiches, etc!