OKAY, if this is not homemade tzatziki goals, I don’t know what is. I whipped this up over the weekend & it’s pure deliciousness. It contains only 9 ingredients, most of which are completely raw & has no oil whatsoever!!! I mean, I do admit the Arahova store-bought one is pretty freaking amazing but this one comes very close AND is perhaps even better because it tastes so fresh & clean and you will not feel like a whale after having eaten the ENTIRE serving because… wait for it… each tablespoon only has 5 calories (WTF, right?) & thanks to my bestie Greek yogurt, each tbsp. also has 1g of protein (so freaking awesome!).
In order to whip up this creamy perfection, you will need:
- 8 ounces of Greek yogurt (I used Liberté Lactose-Free, but you can use full-fat Greek yogurt or any other brand on the market: I know Olympic also makes a great tasting one that is super healthy!);
- 1 small cucumber, peeled and seeded (It should give you about 1 cup grated & drained);
- 1 clove of garlic, crushed;
- 1 tsp. of fresh lemon juice;
- 1 tbsp. of fresh dill, chopped (MY FAVOURITE). I defs. put more than 1 tbsp., but some people just don’t like dill (cause they’re insane) so if it’s not your fave, just put a bit to spice up the recipe, but if like me, you are obsessed & can”t get enough of it, put a bit more than a tbsp. You won’t regret it;
- 1 tbsp. fresh chives, chopped;
- sea salt & ground pepper;
These ingredients should give you about 2 cups of tzatziki & it should last in the fridge for about a week (BUT IT PROBS. WON’T because it’s too good, too good).
BEFORE I TELL YOU HOW TO MAKE THIS BABY, HERE’S A PIC OR TWO OF WHAT THIS BABY WILL LOOK LIKE WHEN READY (OH, I AM SUCH A TEASE):
K NOW, follow these steps and you’ll be spreading this deliciousness on toasted pita in no time:
- Measure & strain your yogurt using a metal strainer to remove as much liquid as possible. The more liquid you remove, the creamier your tzatziki will be, so like… REMOVE THE LIQUID!;
- Scoop the seeds out of the cucumber with a small spoon and add the cucumber to a mini-food processor (I have the one by Cuisinart; it’s a chopper & grinder and works wonders when I don’t have big portions to process & don’t feel like taking out my 11-cup KitchenAid one). If you don’t have a good processor, you can also use a cheese grater.
- Once processed, drain the liquid from the cucumber in a metal strainer (or with a paper towel, literally) & sprinkle the cucumber with a bit of salt (to help release as much of the liquid as possible). AGAIN, removing the liquid helps you attain those creamy tzatziki goals. You’ll thank me later, PROMISE.
- Combine the cucumber, garlic, yogurt, salt, pepper, lemon juice, dill, chives & put this baby in the fridge for a few hours so it can thicken a bit (AGAIN CREAMY GOALS).