I hope everyone had a fabulous Thanksgiving! I know I did but whew, I am ready to get back on track this week and this dip/spread/salad is a good jumpstart.
I LOVE tzatziki. Traditionally it is served alongside meat and pita as a yogurt based dip. Per usual, I put my own twist on this Greek classic and enjoy it as a side with grilled chicken or roasted veggies or even have a small bowl solo for lunch or as a snack.
Aside from a bit of chopping this is an easy throw together dish that is bright from lemon and ACV, loaded with cucumber and herbs, and filling with probiotics from the organic greek yogurt.
- 2 cups organic, full fat greek yogurt
- 2 packs (1/4 oz each) fresh dill
- Juice of one whole lemon
- 1 English cucumber (finely chopped and deseeded if you intend to use this as a dip. I like my cucumber chunky as I eat it as more of a salad...options!)
- ¼ cup of parsley
- 1 heaping tablespoon chopped green onions (because this is my recipe and I love them)
- 1 tablespoon chopped garlic
- 1 cap of ACV
- S&P to taste (I like a lot)
- EVOO to drizzle (optional)
- Chop and dice your herbs and veggies, all finely unless you want your consistency chunkier. Mix well in a large bowl with yogurt, lemon juice, ACV, S&P. When eating this solo, I drizzle a little EVOO on top and eat it just like that. If eating alongside roasted veggies or meat, you can skip this. It adds a depth that I love.
- The next day it can become watery, if so just scoop out the water and stir back together.
This mixture is super tasty as a dip with crudite and pita at parties and I think it’s really pretty and festive. Feel free to dice everything a little finer and use in place of mayo or vegenaise on sandwiches. So versatile, easy, tasty.