ESBS: Homemade Tzatziki

ESBS: Homemade Tzatziki

I’m on a sauce kick lately. For the past week, I’ve been conjuring up endless batches of homemade marinara, marinade, salad dressings, dips and reductions. I may, or may not, have just eaten said sauces for lunch or dinner. What I love about homemade sauces, dips and dressings is that you control exactly what goes into them. The scary thing, for me, about store bought varieties is the ingredients list. Many are filled to the brim with sugar, preservatives and other unpronounceable chemicals. I don’t know about you, but I don’t want to dip my skinny nuggets in something that has 25 ingredients I can’t say or even attempt to spell. I want to accompany my dishes with things like Dijon mustard, real tomatoes and extra virgin olive oil.

Ingredients

  • 3 tbsp. olive oil
  • 1 tbsp. vinegar
  • 2 cloves garlic, minced finely
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper
  • 1 cup Greek yogurt, strained
  • 1 cup sour cream
  • 2 cucumbers, peeled, seeded and diced
  • 1 tsp. chopped fresh dill
Read the whole recipe on The Realistic Nutritionist