I have grand plans for this Tzatziki Sauce. I love taking something simple like Greek yogurt, blending it together with cucumber, garlic, mint, and dill, and turning it into a spectacular side dish. I make a big batch (this recipe yields about 3 cups) and store it in the fridge to use throughout the week. Serve it as a dip for veggies or, my favorite- sprawled out over some broiled lamb kabobs. Or keep it vegetarian and serve it in a pita with hummus. I could eat that every. single. day.
This tzatziki sauce tastes best when it’s been refrigerated for at least an hour or two so that the flavors have a chance to meld together. Having said that, I dug in immediately and was not disappointed.
Add the garlic cloves, olive oil, chopped cucumber, lemon juice, and mint into a blender. Blend until smooth, about 20 seconds.
Add the blended cucumber mixture to the Greek yogurt and whisk until smooth and creamy.
Stir in the dried dill.
Serve as a condiment for gyros or as a dip with crusty French bread.