Taziki sauce isn’t for everyone. Daddy will hardly touch the stuff, but I’m crazy about it. It’s a Greek dip, and it can be used as a spread on pita sandwiches or gyros. It is a tiny bit tangy, but if you like cucumbers and dill, you must try this. It’s healthy and worth making it at least once and trying it several different ways: dips, sandwiches, gyros, and even on a greek style vegetable salads.
The main ingredients are a large English cucumber. Some people call these burp-less cucumbers, and this type has very few seeds. If you use the other cucumber types, you may need to use another couple of cucumbers and extract the seeds.
I love the shades of greens in this picture:
If you’re using pitas, do it the easy way. Buy already made pitas, slice them in fourths, and bake for 10-15 minutes or until brown. You can sprinkle with salt, pepper, and garlic or eat them plain. If you’re using this dip as a sandwich spread, treat it like mayonnaise. I like mine a little thicker on gyros.
It’s as easy as pie.
- 2 cups Greek Yogurt
- ½-mashed avocado
- 1 juice of squeezed large lemon
- 1 large English cucumber shredded at least a cup
- 1 tablespoon finely chopped fresh dill
- 1 clove of garlic
- 1 ¼ teaspoon salt
- ¼ teaspoon white pepper
- Shred cucumber, sprinkle with salt set aside on a towel to draw out some of the water
- Add Greek yogurt to a large bowl
- Mash avocado with a fork until the consistency of mayonnaise
- Stir avocado, garlic, lemon, dill, salt and pepper into the yogurt.
- Serve with a garnish of sliced cucumber and dill
- Eat with pita chips or spread on a gyro.