Greek Cucumber Dill Sauce or Dip (Tzatziki Sauce)

Tzatziki sauce is a Greek cucumber sauce served with meat or used as a dip. Tzatziki is primarily made of strained yogurt, in this case, Chobani Greek Non-Fat Yogurt. It’s gluten-free! They sent me some coupons for a few free yogurts so that I can create a tailgating recipe for them. Though this sauce is Greek, you can use it with other cultural foods such as saucy Indian dishes, as a dip with naan (Indian flatbread), on enchiladas, and as a dip with veggies as a snack. For authentic Greek dishes use as a sauce for gyros, or as a dressing for cucumber salad or other Greek salads. Gyros are perfect for tailgating.

There are several different variations of tzatziki sauce. Some people add mint, which is wonderful with lamb. I used dill since it best suited my gluten free gyro recipe. Make it your own and add whatever you enjoy.

Note: I am a Chobani convert. I used to buy non-fat and 100 packs of Yoplait for snacks and desserts. However, when I found out that Chobani doesn’t add starch as a thickener, I was so happy. I hate that chalky texture that Yoplait has. Chobani gets their yogurt thick by allowing it to thicken naturally. Plus, it’s non-GMO.

You will find additional Chobani recipes on the Chobani website.

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Greek Cucumber Dill Sauce or Dip (Tzatziki Sauce)

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Yield: Makes 1 cup

Greek Cucumber Dill Sauce or Dip (Tzatziki Sauce)

A cucumber dill sauce perfect for grilled meat, gyros, salads, and so much more. Use mint instead of dill for lamb. How will you use it?

Ingredients:

  • 5.3 oz. plain gluten-free Greek yogurt (I used Chobani non-fat)
  • 1/3 cup diced seeded cucumber
  • 2 teaspoons minced fresh dill (or mint)
  • 2 teaspoons white distilled vinegar (or lemon juice)
  • 1 small garlic clove, minced
  • Salt and pepper, to taste
  • Olive oil, for drizzling (optional)

Instructions:

  1. In a food processor or blender, combine all ingredients and pulse until smooth.
  2. Transfer to a bowl, cover and refrigerate for at least two hours. (The longer it sits, the more flavor it develops.) Serve on gyros, Indian food, saucy meat dishes, casseroles, use as a salad dressing, or a dip. Store in refrigerator for up to the expiration date on the yogurt.
  3. When serving as a dip with gluten free naan, as I did, drizzle a little olive oil on top of the dip for a richer flavor.

Disclaimer: This recipe is sponsored by Chobani. However, the reviews and opinons regarding their products are my own.

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