We love to combine this with balsamic grilled vegetables, a meat (such as my turkey-pork sausage, although we omit the nutmeg for this dish) and wilted spinach on a pita or a bed of quinoa for a Mediterranean meal!
Here is my famous tzatziki recipe for one of my fellow (and lovely!!) brides Ms Lavender. I've been promising this recipe to her for so long, and continually forget to post it! Enjoy!
Tzatziki:
1 c fat free plain yogourt
1 cup shredded cucumber (drained)*
1 - 2 tsp dill weed
3 (or more) cloves garlic, minced
1 tbsp lemon juice
pepper to taste
1) Grate the cucumber and let it sit suspended (above a sink or bowl) in a cheese cloth for 15 mins. This allows some of the water from the cucumber to drain out. (save the water to add to a smoothie later!) Wring the cucumber out in the cheese cloth after it has sit.
2) Mix the lemon juice into the yogourt while you let the cucumber sit.
3) Add the dill, garlic (the more the merrier in my mind!) & pepper to the yogourt, and mix in the drained cucumbers.
4) Optional: blend the whole thing with an immersion blender. (Personally I am partial to the chunks of cucumber, but some people prefer a smooth texture, so feel free to blend away!)
It should keep in the fridge for a week or so, but ours rarely stays that long since we eat it yo so quickly!
*You definitely don't have to drain the cucumber if you are in a pinch for time, you'll just end up with a more liquidy tzatziki, which is great for salads. As a spread it works best if you get a lot of the water out, otherwise you end up with soggy bread. You can always drain some of the liquid later, as it tends to separate from the yogourt while its being refrigerated. I always find that this dip tastes better after a day or two when the flavours have had a chance to fully blend together.
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