No matter how you may spell it, tsaziki sauce is a fresh tasting, cool and versatile summer sauce, dip, and dressing. It’s great with lamb, beef, chicken, and as a dip for veggies or chips. My version adds lemon zest and juice to the basic version, which brighten it a bit.
Makes about a quart and a half. I make this much because I put it on everything from baked potatoes to salad, and it’s the only thing to dip stuffed grape leaves in! It keeps for about a week in the fridge.
- 3 hydroponic or English cucumbers
- 4 large cloves of fresh garlic, roughly chopped
- 2 lemons, zested, plus juice from 1-1/2 lemons
- 3 pints Fage Total Greek Yogurt (or any full fat Greek yogurt)
- 3/4 c. finely chopped fresh dill or 3 Tbsp dried dill weed
- 1/3 c. good EVOO
- 1/4 tsp. cayenne pepper – to taste
Cut one cucumber into large chunks. Chop the remaining cucumbers into a small dice and set aside. In a blender or food processor, puree the rough chopped cuke along with the garlic. Add the remaining ingredients and pulse until combined. Pour into a bowl and add the chopped cucumbers. Do NOT add salt, as it will draw the water out of the cucumbers and your sauce will be runny. Besides, it will ruin the fresh taste of this wonderful concoction.
I just put this sauce over a Greek feta cheese omelette – oh boy, was that a tasty treat!