Monday, September 10, 2012

The Most Amazing Sauce Ever.

I've been on a gigantic Greek food kick lately. I feel the need to make something Greek once a week. My dad requested that I make the 'gyro sauce' the next time I made falafels, and was happy to oblige. Little did I know that it would turn out to be... the best sauce ever! I kid you not.

Normally, I'm not a huge Greek yogurt fan. I don't care for cucumbers and I don't like dill. However, magic happens when they're all combined together. And it's stored in the fridge really well. I made a batch a week and a half ago and it's still in the bowl with some plastic wrap covering it, and it tastes just as fresh.

The best part: you can put it on ANYTHING. This recipe makes a huge batch, so after eating it with our spanikopita and falafel we had so much left over! I dipped pita bread in it, my dad used it in place of mayo on a wrap, we used it for a vegetable dip instead of ranch dressing, we poured some over quinoa pasta to make a cold pasta salad, I added some to spaghetti and it tasted like an alfredo sauce, I topped a quesadilla with it instead of sour cream, and today we mixed it with chicken to make a quick chicken salad. It tastes amazing on anything!

You really should try it! I've eaten it as part of same meal every day for almost two weeks now.

I think I have a problem.

Magic Tzatziki Sauce


*3 cups plain Greek yogurt
*2 tbsp lemon juice
*2 medium cucumbers, peeled and diced
*1 clove of garlic, minced
*1 tbsp dill (you can substitute mint if you like, but the dill was amazing! I think I ended up dumping 2 tbsp in by  accident...)


1. Place the peeled and diced cucumber in a colander over a bowl. Sprinkle with salt, and place a plate and something heavy over the top. (I looked around the kitchen and grabbed three potatoes. It looked ridiculous to anyone else entering the kitchen.) Let it sit for 30 minutes. This will draw the extra water out of the cucumbers and make the sauce less runny. Drain and wipe dry with a paper towel.

2. In a food processor or blender, process the cucumber, garlic, lemon juice, and dill until smooth. Add in the yogurt and continue to process until smooth and even. (It honestly looks like ranch dressing to me.) Let it sit, covered, in the fridge for a few hours before serving.

Warning: It makes a lot. Next time I'll probably cut the recipe in half, so we can eat it all in a week. Don't be afraid to play with the amount of dill depending on your taste. I didn't add any salt, because I added too much salt to my cucumbers during the draining process, so it was already pretty salty! You could add pepper if you'd like!