I’ll admit I’ve been getting a wee bit lazy in the kitchen.
As the outdoor temps goes up, kitchen productivity bottoms out for me.
And despite summer being the best time of year to get my fill of local produce, I just want to spend less time cooking.
I can almost hear your ‘amen sister’s.
As a result, I have a renewed interest in finding recipes that can perform double duty.
Tzatziki is a terrific condiment for sandwiches, meat and fish as well as a flavour-packed dip for pita wedges, crackers or crudité (that’s fancy pants for raw veggies). It keeps well for up to 5 or 6 days too, so use it for your bbq over the weekend and as part of your lunches for the rest of the week.
Add to the list that it’s incredibly easy to make (in under 15 minutes) and it’s really and truly healthy.
Like, super healthy.
Tzatziki is the new acai berry.
I also love that it doesn’t require any specialty ingredients. While the dill is optional, I highly recommend it. I use fresh dill frequently; I absolutely love it’s fresh aroma and almost buttery flavour.
Rarely do I use an entire bunch however. My trick to avoid waste it is to wash and remove the large stems from the remainder of the bunch and pop it in the freezer for future use. It freezes brilliantly and one bunch will last me for half a dozen uses.
When I was done eating my delicious batch of tzatziki straight up with a spoon, I used it to jazz up this greek inspired pita with tilapia.
You guessed right. It was a delcious.
Opa!
Erin
Tzatziki
Serves
Makes about 2.5 cups
Prep time
15 minutes
Website
Slightly adapted from All Recipes by Leeleecooks
Ingredients
Optional
Directions
1.
Combine all ingredients in a bowl. Allow to sit for at least an hour before serving, but over night is better.
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