I used this tzatziki sauce to top the Feta Stuffed Chicken Burgers! I set out to make a thick and creamy tzatziki dip initially, but ended up with a dressing/sauce. However, I loved what I ended up with so much, I thought it was worth sharing with you all! I used this sauce for the next couple of days, on pretty much everything. I topped my eggs with it, I drizzled it on my chickpea & feta salad, I used it as a sauce on quesadillas, I basically drizzled that shi$% on everything! Hope you enjoyed it as much as I did!
Tzatziki Sauce
Ingredients
- 1.5 cups non fat greek yogurt
- 2 tbsps fresh dill minced
- 1 small cucumber peeled diced and strained of excess water
- 3 garlic cloves diced
- Squeeze of fresh lemon wedge
- 1/2 tsp kosher salt or to taste
- 1/4 tsp cracked black pepper or to taste
- 1/2 tsp garlic powder or to taste
Instructions
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Add 1 cup of yogurt, dill, 1/2 of the diced/peeled cucumbers and garlic cloves to a ninja cup and blend until smooth. (Will be a little runny)
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Add in squeeze of lemon wedge, kosher salt, cracked black pepper and garlic powder. Blend until all ingredients are incorporated.
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Pour sauce into a bowl, and then fold in remaining 1/2 cup of yogurt and 1/2 of the diced & peeled cucumbers. Mix well. Taste & add in salt, pepper and garlic powder as desired! Serve immediately or refrigerate for up to 2 days! (Make sure to strain the cucumbers, this will keep the sauce from getting watery.)
