Tzatziki – that delicious Greek gyro sauce – is one of those condiments that I can eat on almost anything. I love the way the lemon, dill, garlic, and cucumber just melt in my mouth and turn all of my sense on. It tastes like spring all year ’round.
I have eaten tzatziki on so many foods, and not just what would be traditionally considered Greek. If you’ve had tzatziki, chances are that you’ve tasted it on pita. But what about pita crisps, and pretzels, and really any thin, crispy dippable?
And have we talked about veggies, or as a salad dressing? I’m telling you, it’s the easiest thing in the world to whip some up and use it as a healthy dressing for your favorite salad. PLUS it works with any protein. Tuna? Sure! Beef? Yep! Tofu? Probably (I don’t eat tofu).
If you’re looking for something less-zesty, first of all, who are you? and second of all, you should try this Baba Ganoush recipe. It’s not nearly as Spring-y, but it is just as delicious and almost as easy to make as tzatziki is.
I honestly can’t think of anything I wouldn’t eat tzatziki on. The recipe below is borrowed from a prominent Denver Greek Restaurant Family, whose partiarch’s first name starts with a P. I am purposefully being obtuse. I love that side of my family, and don’t want to ruin it for everyone, so shhh…
…where’d I put my pita recipe…
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- In a bowl with a cover, add yogurt, cucumbers, garlic, dill, and lemon juice.
- Whisk until mixed
- Add salt & pepper to taste