Before we get to Friday’s post, we have to have today’s post because you can’t properly serve tomorrow’s recipe without today’s recipe. Did you get all that? In a nutshell – you need to have this recipe first.
Tzatziki sauce. I’ve had it twice and made it once. I made it probably over a year ago and I did not like it – the sauce or the meal I served it along with. I gave it another try this past April when we were stuck in an airport and starving. That should have been my first clue, airport food is not always good.
But then, I had this particular recipe at the beginning of January and fell in love with it.
As you probably know, Tzatziki is a classic Greek sauce that is typically served with grilled meats or used as a dip. I have no idea how close to authentic this Tzatziki is, but it’s cool, creamy, and flavorful, which works for me! In tomorrow’s post, we’re using it as a sauce – and I cannot wait to share it with you!
- 2 cups Greek yogurt
- 1 cucumber, peeled, seeded, and chopped
- 2 tsp red wine vinegar
- 1 tsp salt
- 4 grinds of fresh pepper
- 1/2 tsp lemon juice
- 4 garlic cloves, minced
- Combine all ingredients in a bowl and mix.
- Best if made the day before. Cover the bowl with plastic wrap and store in the fridge overnight.
Recipe by Lisa Pearson
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 27Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 208mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 4g
Nutrition information isn't always accurate.