Homemade Tzatziki Dip
Did you have a great holiday weekend? We were surrounded by family and friends for the 4th here at our home in Long Beach. Our holiday started with a small gathering at our house for July 4th to eat and listen to the concert in the park across the street from our house, a massive taco bar for our guests to enjoy prepared by my wonderful Mother-in-law and myself, and cocktails on the patio. *Recipes from our taco bar will be up later this week! It really was one of the best 4th of July celebrations we have ever had. Then on Saturday we had our neighbors, Beth of Tasty Yummies and her husband Mark, over for dinner. Did I mention how lucky I am to have a g-free food blogger friend living literally up the street from me?! It really made for one of the best meals ever and lots of great conversation. I made falafel, and millet tabbouleh, and she cooked the most amazing little zucchini bites with fresh zucchini from her garden, and an AMAZING no-bake vegan “cheesecake”. We literally ate until we couldn’t eat anymore this past weekend and I have no regrets…although I may be moving a bit slower today than normal.
Alongside of our falafel dinner I served red pepper hummus and this tzatziki for dipping. I normally do NOT like tzatziki because I loathe dill. However, I do LOVE cucumber, lemon, and a really good quality Greek yogurt. For years I have made tzatziki at home trying to overcome my aversion to dill and each time I take a bite and am reminded that yet again, I still don’t like it. I wonder if my taste buds will ever grow up and accept flavors like dill, blue cheese, or French roast coffee? Since I really wanted to have a creamy tzatziki sauce for our guests to enjoy I decided to try and swap up the traditional recipe a bit and substitute in one of my favorite herbs, cilantro. The result was a thick, creamy dipping sauce for our falafel that blew me away and although the falafel was long gone on Sunday afternoon we enjoyed what was left of this dip with fresh carrots and other veggies for a light lunch.
- 1 cup of good quality plain Greek-style yogurt
- 1 cucumber, peeled, seeded, and finely minced
- 1-2 garlic cloves, pressed
- Juice and zest of 1 lemon
- Kosher salt to taste
- Freshly ground black pepper
- 2 Tbsp. fresh cilantro, minced
- Combine all of the ingredients in a small bowl. Cover and refrigerate for up to 3 days.