Whether you are looking for a fresh dip to have with veggies or bread, or a sauce to include with meats, tzatiki is a classic. It takes only a couple minutes to throw together. The longer the dip sits, the tastier it becomes and it stays fresh for at least a week (or until the expiry date on the yogurt runs out).
This is a very Mediterranean food although many cultures use a variation of it. In India they serve a similar spiced version called raita. Labneh is a Middle Eastern version that can be plain or contain vegetables, and drizzled with olive oil. This particular version has 3 key flavour ingredients: cucumber, dill, and garlic. The longer the garlic sits in the yogurt, the stronger the flavour that will develop.
A nice addition, if you want to try it, is fresh mint. I like to drizzle in a bit of olive oil and sometimes a squeeze of lemon juice. It all depends what I use for the base. Kefir is more liquid and tart on its own so I skip lemon in that case.
If you want to discover what dishes work best with this just imagine yourself in a Meriterranean restaurant and think about what foods they might serve there.
1 C Greek yogurt or kefir yogurt
2 Tbsps grated cucumber
1 tsp dry dill
3 pinches salt
1 pinch black pepper
1 minced garlic clove
1. Combine all ingredients in a bowl.
2. Let chill for an hour before serving.
Protein 11 g