You need to make some tzatziki. It is so, so, so good, bursting with an amazing fresh flavor, and very easily made with almost entirely local ingredients. That’s why we like it at our house. It even featured as part of last year’s Easter feast.
So get some local yogurt, an Ontario greenhouse cucumber (if you live in Ontario!), some local garlic, dried mint and oregano, a bit of olive oil, and you’ll have some awesome dip to throw on some pita bread, or just a plain sandwich, as demonstrated above and below, or really anything you can think of!
Tzatziki is a great dip because it’s very healthy and super delicious! There’s no need for sour cream or mayonnaise dips when you realize how awesome tzatziki is.
- 1 cucumber, sliced in half to scoop out seeds
- 2-3 cups yogurt, strained through cheese cloth until thick (like Greek yogurt, or just use Greek yogurt!)
- 1-3 garlic cloves (more or less, you decide!)
- 1 tsp. dried mint leaves (or fresh in the summer)
- 1 tsp. dried oregano (or fresh…)
- 2-3 tbsp. olive oil (or local oil)
- 1 tbsp. wine vinegar (or local vinegar)
- Strain the yogurt and reserve the whey to use in future baking. (To strain yogurt line a small colander with cheese cloth and put the yogurt inside it, allowing the liquid - whey - to drain out below into a bowl.) When the yogurt seems quite thick, which might take 30 minutes or more, throw it in a food processor with the cucumber, garlic, herbs and puree everything together. Add in the oil and vinegar, then the salt and pepper to taste. Serve with pita bread, gyros, veggies, or anything else that sounds good! Tzatziki will store in the fridge as long as yogurt will store.
Sharing at Nomday Monday.