The mayo versus Greek yogurt debate burns hot again. As we’ve mentioned in the past, mayo is indeed a blank canvas, but so is Greek yogurt. It does almost everything mayo can do, plus it’s the base of tzatziki, possibly the greatest condiment of all time. Throw a little Greek yogurt into a bowl with a couple of chopped cucumbers, a couple of cloves of garlic and a sprinkling of dill and ta-dah, you’ll experience a spiritual awakening and convert to yogurt. You might even start making the main ingredient yourself.
See that jar of mayo in your fridge? You might as well toss it. One second thought, you may as well throw away every bottled condiment in your fridge because tzatziki works on absolutely everything from doner sandwiches to stuffed burgers and salads.
- 2 cups homemade yogurt or Greek yogurt
- 2 medium cucumbers, finely diced
- 2 cloves garlic, finely miced
- 1 tablespoon olive oil
- juice of half a lemon
- 1 tablespoon chopped fresh dill
- Stir all the ingredients together in a large bowl and chill for an hour in the refrigerator. Go with homemade yogurt for extra points.
- Serve with pita, on a sandwich or burger or use as a dip or spread on a mezze platter.
Tzatziki-loving recipes on Food Republic: