When I was studying abroad in Mexico, another exchange student in my program used to refer to cacti as “tequila plants”. The only logical Greek interpretation of her chain of thought is that Greek yogurt is merely “tzatziki base”. Now that fat-free Greek yogurt (or should I say, fat-free tzatziki base) is readily available in Canada (took you long enough, dairy farmers!), everyone can make tzatziki all the time. This creamy dip is perfect with pita bread- you can dip your bread right in, or smother it inside a pita before you fill it with other ingredients (like Greek salad, mock chicken strips, lettuce, tomatoes, white bean “burgers”, etc.). Don’t leave out the tzatziki when you make your own Greek dinner!
- 1 tub fat-free Greek yogurt
- 1/2 cucumber
- 4 sprigs dill
- 2 garlic cloves
- 2 tbsp lemon juice
- Salt to taste
Start by preparing the cucumber. Peel it and cut in half lengthwise. Scoop the seeds out, and gently rub some salt over the scooped side. Turn upside-down and place in a colander to drain for thirty minutes.
While cucumber drains, rinse and finely mince the dill. Mince the garlic cloves. Combine dill and garlic in a bowl, and cover with lemon juice.
When cucumber has drained, grate it using a box grater. Add to other ingredients, along with any desired salt.
Empty the entire tub of yogurt into the bowl with the other ingredients, and stir to combine. Return to yogurt container and refrigerate overnight (this gives the flavours time to combine).