Tzatziki is such a great dip to have in your weeknight arsenal. I often whip up some tzatziki with pita or carrots for a snack to curb the hunger before we can put the kids down and actually have dinner.
Alternatively, it’s a great sauce to complement a main dish such as chicken kebabs, fish or various types of burgers.
Play with the garlic and lemon a little, adjust to your own tastes until you feel the tastes pop. I prefer a chunkier tzatziki, which means I don’t use a food processor as many tzatziki recipes will recommend – diced cucumber and garlic will give it that lovely, chunkier texture.
Serving your tzatziki
This tzatziki dips goes well with many things, a couple of suggestions are:
- a dip with a pita bread or nice crusty bread
- topping for some fish recipes
- dipping sauce for chicken or beef, mainly greek souvlaki or kebab style
- as a condiment for salmon or lamb burgers
I usually try to only make as much tzatziki as I need… but often you’ll have a bit left over. Cover and store in the fridge, it’s good the next day – although a bit watery and not as tasty… but it’s still great for leftovers.
Add a quick squeeze of lemon to freshen it up and then you’re pretty much done with it. 1 day, 2 days max if you really want to push it.