Last week I posted a recipe for some super-duper nutritious and delicious quinoa burgers. I also mentioned a sauce that I would be sharing soon enough, that only makes these little babies even tastier!
I'm really not sure what tzaiki sauce is typically eaten with... but it seems like it would be tasty on pretty much anything that you'd top with sour cream, yogurt, etc. By now, we all know I like to keep things pretty real around these parts, so I won't lie when I say I was apprehensive to try this stuff at first. I can't even spell the darn word, why would I want to try the stuff? But after a tiny dip of the finger, I was sold. If you like sour cream, you will enjoy this recipe!
(Adapted from Eating Well, Living Thin)
Prep Time: 15 - 20 minutes
Cook Time: None
Chill Time: Recommended 2 hours
Yields: About 1 cup
- 3/4 cup thick plain Greek-style yogurt
- 3 tablespoons light sour cream
- 1/2 cucumber, peeled, seeded and grated – squeezed of excess water
- 1/4 teaspoon garlic powder
- 1/2 teaspoon sugar
- 1 teaspoon dried dill weed
- Kosher salt and black pepper to taste
In a small mixing bowl blend together the yogurt, sour cream, grated cucumber, garlic powder, sugar, and dill weed. Season with salt and pepper to taste. Chill.