homemade tzatziki dip
Fresh cut veggies are a lunch staple around here and I’m always looking for great dips to accompany them. Tzatziki has always been a favorite and is delicious when made from scratch.
My current lunch obsession is a pile of baby spinach leaves, a handful of raw vegetables and a dollop of tzatziki dip. The vegetables can be dipped in the tzatziki as finger food and the remaining dip is just enough to dress the spinach leaves for a quick salad. The perfect combination when multitasking through lunch. Using small cups of plain greek yogurt – see why Tillamook Farmstyle Greek is my favorite – makes manageable portions so that you don’t feel obligated to eat a gallon of dip throughout the week. Of course you can always double the recipe if expecting company!
- 1 5.3 ounce container of plain greek yogurt
- ½ cup finely diced cucumbers (peeled and seeded)
- 1 tablespoon minced shallots
- 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon dried dill weed
- Mix all ingredients together in a bowl until fully incorporated.
- Transfer to an airtight container and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Cucumbers and shallots may release water during refrigeration, just give it a quick stir before serving.