My Next Best: Creamy Greek Tzatziki

I made the most amazing “gyros” with leftover ribeye last night. No one could get enough of this aromatic and savory creation!  We were immediately transported to the Greek islands. (Which luckily helped being in all this snow sleet and cold!)

But there was another ingredient in this amazing pita wrap that it just wouldn’t be complete without. It was homemade tzatziki. Creamy yogurt and sour cream with a touch of lemon and dill.  More please! The cucumbers were a snap to shred and the dill with the mint were a match made in heaven. Everything came together beautifully.

Use this condiment as a dip for pita chips. Pair it with some hummus and cut up veggies for a quick and delicious lunch. Any way you eat it, you won’t regret it. I didn’t! And that’s why I like to share.

xoxo,

Paula

Creamy Greek Tzatziki

Ingredients: 

2 cups Greek yogurt

1/2 cup sour cream

1 tsp. White wine vinegar

1/4 cup Feta crumbles

1 House cucumber, grated and squeezed dry

2 Scallions, minced

2 tbsp. Mint, minced

1 Lemon, zested 

1/2 Lemon, juiced

2 cloves Garlic, minced

2 tsp. Salt

2 tbsp. Parsley, minced

1 tbsp. Fresh dill

1/2 tsp. Fresh ground pepper

In a medium-sized mixing bowl, combine all ingredients together. Adjust salt to taste as needed. Cool in the fridge before serving for a deliciously creamy tzatziki! Enjoy!