Homemade Tzatziki

Tzatziki | The Rose Table

All of my lovely readers already know how much I adore Greek food. (I’m often heard at cocktail parties saying, “I swear I studied abroad in Greece for the feta!”) Luckily Greek food happens to be some of the healthiest food you can eat so January is a great time to try it if you never have before.

I decided to have a few friends over to watch the Golden Globes last night and I wanted to serve a casual Greek feast. I whipped up a bowl of Tzatziki to pair with crudités. I also served hummus (store bought, not homemade), my Sun-Dried Tomato and Feta Stuffed Mushrooms, Greek nachos, and hearty Salmon Bruschetta.

Tzatziki and Crudites | The Rose Table

If you’re not familiar with it, tzatziki is a simple sauce packed with protein and flavor and takes just minutes to stir together. Use it as a dip for veggies, eat it on pita bread with grilled chicken, pair it with lamb meatballs, or stir it into cooked, cold noodles for a creamy pasta salad that’s surprisingly light.

Tzatziki with Greek Gods Yogurt | The Rose Table

1 1/2 cups plain greek yogurt (I love Greek Gods)
1/2 cup diced cucumber, peeled and seeded
1 clove garlic, minced
1 Tbsp chopped dill
Juice and zest of 1/2 lemon
Salt and pepper to taste
Drizzle olive oil
Lemon slice, dill for garnish

  1. Combine first six ingredients in a bowl.
  2. Cover and chill for an hour or two to let flavors develop.
  3. Serve with a drizzle of olive oil on top, a lemon slice or two, and a sprinkling of dill.

Tzatziki | The Rose Table

Note: For the veggie tray, I included sliced yellow bell pepper, whole cherry tomatoes, sugar snap peas, sliced radishes, celery sticks, and carrots. All pair nicely with tzatziki.

Happy eating,

The Rose Table
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