Tzatziki Sauce

My first ever post on a classic yet simple "Greek" recipe, Tzatziki sauce. Incase you are hearing it for the first time, don't let the name "Tzatziki" intimidate you, as this is the greek version of our very own "Indian Raita" but flavored with garlic, olive oil, lime juice, mint/dill leaves and cucumber. 

Traditionally, tzatziki sauce is used as a dip with pita bread/ vegetables/ grilled meat and hence is a lot thicker compared to raita. If using regular yogurt, it needs to be strained for about 8 to 10 hours to achieve that creamy scoopable consistency. Instead use greek yogurt, for it is super thick (than the regular yogurt), instant, healthy and saves you lot of time.

But, what is food blogging without adventure?! I wanted to put this healthy dip to good use as a salad dressing (which is not very common) and guess what, I just couldn't get over its taste. Surprisingly, my kids also stopped making fuss about having vegetables & greens on their plates! The sauce was uber delicious on the bed of quinoa with greens and vegetables on top. Capped with mashed avocado and served with a side of grilled corn, I must say that the salad was such a healthy & delicious treat!

In this recipe, I have used cooked quinoa, fresh baby spinach, sliced carrots, sliced cucumbers, chopped cilantro, cherry tomatoes, mashed avocado and grilled corn that is generously topped with all the yummy goodness of tzatziki sauce. Enjoy!!

Basic Info

Complexity - Simple

Prep time - 5 mins

Cook time - NA

Serves - about 200 gms

Ingredients

Greek Yogurt - One 7 oz / 200 gms container

Mint leaves - 1/3 cup, tightly packed

Garlic - 1 pod, finely grated

Cocktail cucumbers - 2 no, finely grated

Lime zest from 1 lime

Lime juice from 1/2 lime

Olive oil - 2-3 tbsp

Honey - 1 tbsp, optional

Salt & pepper powder as needed

Method

Whisk greek yogurt until smooth and creamy. Wash & finely chop the mint leaves. Along with mint leaves, add all the other ingredients to the yogurt and mix in really well.

Now, add water tablespoon by tablespoon and keep whisking until the sauce coats the back of a spoon. Pop it in the refrigerator and serve it cold.