This is my version of tzatziki. Most commercial versions contain dried herbs and are almost totally smooth. Serve this as a side with spicy dishes like a chili or curry, or as a cool vegetable dip for the hot summer months.
Ingredients:
1 cup 2% Greek Yogurt
Salt and pepper
1 Tablespoon olive oil
Pinch of powdered garlic (I hate the way raw garlic stays with you)
1 Tablespoon chives or green of green onion, finely cut
2 Tablespoon chopped fresh parsley
2 teaspoon chopped fresh dill
2 teaspoon chopped fresh mint
1/2 teaspoon honey
1/2 English cucumber (long, skinny, also called burpless), peeled and deseeded. I used a rotary cheese grater and just added it, but you can shred it in advance and then let it drain excess juice. Draining off the juice will make the dip thicker.
Directions:
Mix all ingredients together, taste and adjust amount of herbs to personal preference or what you have.
To make it even finer, use immersion blender straight into mix. It’ll be like a cream cheese consistency, but becomes thinner with blender.
Serve with vegetables (cucumbers, tomatoes and carrots are great pairings!), or add to canned tuna or chicken for a sandwich
Other pairing suggestions: Use as part of a gluten-free pasta salad. I added leftover shredded carrots and tuna for a wrap one day and my husband really enjoyed it. You could also substitute shredded cooked beets – about 8 oz. I prefer this with fresh cooked beets because I didn’t think it tasted as “sweet” with canned beets. But served with other dishes you wouldn’t notice the difference.
