The Best Damn Greek Yogurt Tzatziki That I Put On EVERYTHING!

All right y’all – thank you so much for the comments on my last post! It’s really interesting to read about what everyone does & how they balance their hustles. I can’t wait to respond to each of the comments and check out everyone’s fabulous blogs! In case you missed it, I talked balancing a full time job with a full time blog here – would love for you to weigh in!

Switching gears over here a bit back to recipes! Let’s talk Tzatziki!

Mediterranean cuisine is one of my all time favourites.

Easily, if I could eat it all day everyday, I’d be a happy girl. It’s flavourful, light, & for the most part- healthy!

One of my favourite components is the Tzatziki sauce – a yogurt based sauce with cucumbers which is oh so cool cool & refreshing. Well, now as we get into July here, the temperatures are starting to warm up {we get a delayed summer in San Francisco}, & this is a staple of mine.

For starters, there are only 6 ingredients. It also takes no time to make!

By no means am I claiming that this is an authentic recipe at all, but it is pretty damn tasty & on the healthy side.

I recommend making it on a Sunday so you have it for the upcoming week. Make a huge batch & keep it in the fridge {I like these containers} & then use the small snack container to portion it out to bring to the office for lunch or serve a dollap with dinner.

As it refridgerates, it gets even better as all the flavours begin to combine & meld together beautifully. If you can, let it chill overnight, but if you’re in a pinch, an hour will totally suffice

Not to mention, it’s super healthy! Greek yogurt is a fantastic source of protein annnnnddddd it uses raw garlic which y’all already know is chock FULL of benefits.



All right, let’s get into the recipe. Feel free to sub what you want. I use the Tzatziki spice blend from Spiceley, my favourite organic spice shop. It’s a mix of organic garlic, onion, oregano, sweet basil, marjoram, rosemary, paprika, and chili flakes. If you don’t have all those on hand NO STRESS, feel free to use mix of oregano, chili flakes, rosemary, & paprika or whatever your heart desires

The authentic recipe uses dill which I omitted since Erik is not a fan. If you use dill, I recommend stirring it in before serving {after chilling} so it doesn’t overpower.

CHAMPAGNE AT SHANNON’S TZATZIKI TO PUT ON EVERYTHING

This yields roughly 6 servings depending how you use it. This lasts us all week! Feel free to adjust to make as much or as little as you want.

:: Ingredients ::
1/2 of a cucumber
1 cup Greek Yogurt {I like Whole Milk}
Garlic clove, as many or as little as you want
2 tbsps Olive Oil
Juice of a lemon
Tzatziki Spices, spices of your choice {see notes} or fresh dill / herbs
Shredded spinach or kale {optional}

:: Directions ::

1. Take the cucumber and grate it with the coarse side of a box grater. Place in cheese cloth & drain the excess moisture or let draian overnight {see notes}.
2. Using the fine setting or a garlic grater, take the garlic clove, grate it, & mix with olive oil.
3. In a large bowl, mix together the greek yogurt, garlic/olive oil, lemon juice, olive oil, & preferred seasonings. Chill for at least an hour or overnight.
4. When ready to serve, drizzle with a kiss of olive oil. I also like to top mine with shredded spinach & kale!

:: Notes::

Per usu, use as much or as little of whatever ingredient as you want. If you want it more creamy, add in an extra 1/2 cup of greek yogurt.

For spices, I recommend using oregano, chili flakes, paprika &/or rosemary! But feel free to use whatever seasonings you like best. Make it yours. 🙂

The sharp garlic flavour will soften with the greek yogurt the longer it sits with it as mentioned here. Don’t fear the raw garlic! I grated it but you can easily mince or dice it if preferred.

Some of the authentic recipes call to let the grated cucumber drain in cheesecloth or strainer overnight to get all the moisture out. If you do this, combine everything but the cucumber and mix it in prior to serving.

This is also delicious with some feta mixed in! If you want to use, stir some in at step 3.

Finally, if you are using fresh dill, stir in right before you serve!

Seriously so easy & goes with everything! Since it only uses half of a cucumber, I love to slice the other half and use it as a dip. You can also bake pita chips until crispy as well. Not going to lie though, I can EASILY eat this with a spoon on it’s own LOL

It makes for a wonderful flatbread or sandwich spread. I also love to chop up some veggies: onion, tomatoes, cucumbers (you can use the extra half), & sliced kalamata olives, take a tbsp of tzatziki  & a drizzle of olive oil & mix until combine – put in a bowl & shake it!!

One of my other favourite ways to use it? In a skillet, take some ground lamb seasoned to your preference. Brown it ~7 minutes. Drain off the fat, leaving about 1 tbsp & add the pitas. Toast them for about 1 minute & flip, toast the other side for another minute. Remove from heat, add a layer of tzatziki, sprinkle the lamb & then add your favourite toppings! I like sliced cherry tomatoes, spinach, feta, chili flakes, & a squeeze of lemon! 🙂

SO good, I really can’t get enough. In fact, I think I’m going to make some tonight when I get home from work for a mid-week treat!

Not only is this sauce super healthy but it is just SO delicious. I promise you will love!

Do you have a favourite go-to sauce that you like to put on everything? Share & I’ll give it a go!

See you Friday! xx Shannon

PS – don’t forget to enter my giveaway here! Winner will be announced this weekend 🙂

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