- 3 cups non-fat plain Greek Yogurt-I like Fage best.
- 1/2 cut into chunks English Cucumber
- 1 small onion
- about 10 springs, stems and leaves please fresh cilantro
- 1/2 lemon
- 3 garlic cloves
- 1 tsp cumin-Penzeys is the best.
- 1/2 tsp coriander-Penzeys is the best.
- to taste salt and pepper
This creamy Greek dip is filled with fresh herbs and a hint of lemon. It’s also high in protein and low-fat, but you wouldn’t ever know it because it tastes so good. It makes a wonderful sauce. Try it with my Baked Falafel and Gyro.
Wash the onion and cucumber. Cut into large chunks. Add the onion, the cucumber, cilantro (stems and leaves) and garlic cloves to the Ninja or blender. Puree until smooth.
Dump the mixture onto some heavy duty paper towel or into a dish towel. Gently squeeze out as much liquid as you can over the sink. You don’t want a runny Tzatiki! When you have removed as much liquid as you can, place the mixture into a large bowl.
Add you Greek yogurt to the mixture and the juice from 1/2 the lemon. Stir until combined. Add in you cumin and coriander. I use Penzeys Spices. You can taste the difference! Taste the sauce. Add as salt and pepper to taste, but remember, the sauce will increase in flavor the longer it sits in the fridge. Do not over season it.