Tzatziki

To make tzatziki from scratch, start by placing 1 cup of double cream Greek yogurt in a mixing bowl. Finely grate 0.5 cup of cucumber and squeeze out the excess juice before adding it to the yogurt. Then, mix in 2 tablespoons each of chiffonade fresh mint and chopped fresh dill, along with 1 tablespoon of lemon zest. Season with salt and pepper to taste, mix well, and drizzle 2 tablespoons of pure olive oil on top before serving.

If you don't have Greek yogurt, you can use regular yogurt, but the consistency may be thinner. For a dairy-free option, try using coconut yogurt. If fresh herbs aren't available, dried mint and dill can be used, though you'll need to adjust the quantity since dried herbs are more concentrated. Additionally, if you prefer a spicier kick, you can add a pinch of garlic powder or finely minced garlic.

Leftover tzatziki can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to give it a good stir before serving again, as the ingredients may separate. If you notice excess liquid, simply drain it off or mix it back in for a creamy texture.

Tzatziki is a versatile dip that pairs wonderfully with grilled meats, such as lamb or chicken skewers, and is also great with pita bread, fresh vegetables, or as a topping for gyros. It can also be served alongside Mediterranean salads or as a refreshing condiment for wraps and sandwiches.

Yes, tzatziki is a healthy dip option for a low-carb diet. Made primarily from Greek yogurt and cucumbers, it is low in carbohydrates while being high in protein and healthy fats. The fresh herbs and lemon zest add flavor without adding extra calories, making it a nutritious choice for dipping or spreading.