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:
Mash the avocado and shred the cucumber. Stir in the Greek yogurt. Add the dill, the garlic, and the lemon juice. Salt and pepper and you’re ready for your Greek experience.
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.
