There are so many ways to use a good yogurt dip or “Tzatziki Sauce.” It’s great on potato latkes, can be served alongside some roasted Chinook salmon, or be a dip for a roasted leg of lamb press panini…I could go on and on, but the magic is in a good base. Once you have a solid cucumber yogurt tzatziki foundation, you’ll have the flexibility to add mint for a Mediterranean dish or dill for afternoon tea with the Queen.
Making the mint cucumber yogurt Tzatziki sauce
- 1 cup plain greek yogurt
- 1 cucumber
- 1 tblsp fresh squeezed lemon juice
- ½ tblsp olive oil
- 1 tsp honey
- 2 tblsp finely chopped mint
- 1 large garlic clove minced or pressed
- ½ tsp grated lemon zest
- ½ tsp salt
- pinch of pepper to taste
Partially peel the cucumber so there are a few strips of the dark green skin left. Slice it lengthwise, and with a spoon scoop out the seeds from each half.
Grate the cucumber and let the shredded pieces drain on a few paper towels for about an hour. This will remove some of the liquid from the cucumber, which we’re going to add back to the sauce with lemon juice and olive oil.
In a bowl, combine the drained and shredded cucumber with the cup of plain greek style yogurt. Stir in 2 tblsp fresh squeezed lemon juice, ½ tblsp olive oil, 1 tsp honey, 2 tblsp finely chopped mint leaves, ½ tsp grated lemon zest, 1 pressed garlic clove, ½ tsp salt and ground black pepper to taste.
Once combined, let chill in the fridge until you’re ready to serve it.
This cucumber mint yogurt sauce happens to be the perfect accompaniment for my roasted lamb leg in Greek yogurt and garlic marinade.