Jump to recipe
..
Rachel’s Flavorful Homemade Tzatziki Sauce for Clean Eating!
You should make this dip, and start calling it YOUR “secret sauce”. Tzatziki will add so much tangy FLAVOR to just about everything. You’re going to be hailed as a hero in your kitchen!
Try this as a:
Fresh veggie dip for cucumbers, bell pepper slices, broccoli florets, cauliflower, carrots, celery, tomato wedges. Great for everyday snacks, or party trays!
Healthy alternative to mayonnaise on sandwiches.
Or a Salad Dressing.
Excellent “chip dip” for your homemade dehydrated snacks like dehydrated sweet potato, and zucchini chips. Or even healthy chips, crackers, or pita chips.
Serve alongside baked fish. (YUM!)
Excellent as a sauce for: burgers, meatballs, pork chops, chicken wings, baked chicken thighs etc. (Especially great with grilled meat!)
Baked zucchini-fri dip.
Use the tzatziki sauce as a baked potato topping instead of sour cream! Or add some to your mashed potatoes (you’re welcome!)
Makes about 1.5 cups (serving size is about 4 Tablespoons)
Ingredients:
- 2 garlic fresh cloves, pressed fine
- 1 English cucumber, very finely diced, or grated with a thick grater
- 2-3 Tbsps fresh dill, minced (depends on your taste! I love dill!)
- 1 1/4 cups thick-style plain Greek yogurt
- 1 Tbsp high-quality olive oil
- 1/2 a fresh lemon, juiced
- 1 tsp lemon zest
- sea salt and freshly ground black pepper, to your taste
Instructions:
Using a towel or paper towel, squeeze excess water from cucumber.
In a medium glass bowl add all the ingredients and stir well to combine.
Taste and adjust seasonings if desired.
Store refrigerated in an airtight container for up to 5 days.
Enjoy!
❤Rachel
Enjoy! And remember to tag me @CleanFoodCrush in your creations 🙂
Ingredients
- 2 garlic fresh cloves, pressed fine
- 1 English cucumber, very finely diced, or grated with a thick grater
- 2-3 Tbsps. fresh dill, minced (depends on your taste! I love dill!)
- 1 1/4 cups thick-style plain Greek yogurt
- 1 Tbsp high quality olive oil
- 1/2 a fresh lemon, juiced
- 1 tsp lemon zest
- sea salt and freshly ground black pepper, to your taste
Instructions
- Using a towel or paper towel, squeeze excess water from cucumber.
- In a medium glass bowl add all the ingredients and stir well to combine.
- Taste and adjust seasonings if desired.
- Store refrigerated in an airtight container for up to 5 days.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Leave a Comment Below:
Related Posts :
