World's Best Tzatziki Sauce
How to Prepare
Greek yogurt (2 cups – fat)
Cucumber (medium – large)
Garlic (2 – 3 cloves)
Lemon zest (just a pinch)
Dill (1 tbsp.)
Thyme (4 stems) (¼ – ½ tsp.)
Rosemary (¼ – ½ tsp.)
Pink Himalayan salt (1 tsp.)
Freshly ground black pepper
Nuts (walnuts, hazelnuts, almonds) (roasted) (¼ – 1/3 cup)
Vito & Joe’s Extra Virgin Olive Oil (3 – 4 tbsp.)
- Grate the cucumber over a strainer (inside of a bowl).
- Allows for the water from the cucumber to gather in a spate bowl.
- Using your hands, squeeze the grated cucumber and work out the water.
- Once squeezed, spread the cucumber out in the strain and let it sit for a few minutes.
- Remove the leaves from the thyme stems.
- Remove the leaves from the rosemary stalk.
- Tug the ends off of the dill from the stalk.
- Set some dill aside for a topping later.
- Mix the dill, thyme and rosemary together and chop into even smaller pieces.
- Grate the lemon slightly over the top of the herb mixture for some zest (about half of the lemon).
- Press the garlic into the mixture.
- In a cast-iron pan, roast the nuts for a few minutes until lightly browned.
- Remove he nuts from the heat once roasted and chop them up.
- Set a little bit of the chopped nuts aside for topping later.
- Cut the lemon in half.
- In a larger serving bowl, add the yogurt and spread it out.
- Squeeze the lemon juice over the yogurt.
- Add the dill, rosemary, thyme, garlic, lemon zest, nuts. Stir.
- Add in the salt and ground black pepper.
- Add in the Vito & Joe’s Extra Virgin Olive Oil.
- Add the drained cucumber. Stir.
- Drizzle a little bit more of Vito & Joe’s Extra Virgin Olive Oil on top.
- Top with some nuts and dill.
- Cool for 30 minutes. Enjoy!