Tzatziki sauce
Tzatziki sauce is awesome. If anyone knows how to properly pronounce it, I’d love to be enlightened. I just usually call it yogurt sauce. Hubby knows what I’m talking about when I say that. This sauce goes with a variety of things and you can even just dip veggies in it.
Dill is probably my second favorite herb behind Cilantro. I have a somewhat obsessive love with cilantro. But dill isn’t as versatile in my mind, so we rarely have it in the house. Some day I’ll have an herb garden. First I have to learn how to get our cats (well actually it’s just Nemo) not to eat any plant that is in the house. But I digress. So I love dill and put a lot in this sauce. Feel free to put however much you like.
One Year Ago: Chorizo, Shrimp,and Lentil Stew
Two Years Ago: 4th of July Chocolate Chip Cupcakes
Tzatziki Sauce
Ingredients:
16 ounces (2 cups) of Greek yogurt
5 cloves of garlic, pressed
Half of a cucumber, seeded and chopped into small pieces
1 Tbsp olive oil
fresh dill to taste
Directions:
Mix all of the ingredients together very well.
Place tzatziki in the refridgerator for at least 2 hours.
Stir again before serving.
Recipe adapted from The Rookie Chef
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
What a great idea to freeze the excess chipotle chiles! Much less waste, and perfectly portioned. I do freeze buttermilk in 1/2 cup increments because I never use up the whole carton when I buy it.
beantownbaker — November 8th, 2013 @ 2:07 pm
Oh I’ve never frozen dairy before. Does it defrost well?
It does get a little curdled looking but I only use it for baking cakes. I haven’t noticed any discernible difference in texture or flavor in the resulting cakes.
beantownbaker — November 10th, 2013 @ 2:03 pm
Good to know. I’ll have to keep that in mind because I never use the whole carton either. I tend to just make my own buttermilk with milk + vinegar but sometimes I buy it then struggle with how to use it all.
i like adding in a not traveling to the rotation! might have to employ that one here 🙂
beantownbaker — November 10th, 2013 @ 2:04 pm
It was seriously one of the best decisions I’ve ever made. We’ve done a variety of things on our holidays where we don’t travel.
Hey Jen! I JUST made these potatoes and posted them today. Alton Brown knows his stuff right? Then I saw your picture on pinterest and was like hm I wonder if that’s the same recipe…? Great minds think alike! I added green onions and bacon to mine, because, well, bacon makes everything better. Right? 🙂 Great post! http://thefoodcharlatan.com/2013/11/22/chipotle-sweet-potatoes-with-bacon/
beantownbaker — November 24th, 2013 @ 6:01 pm
Bacon definitely makes everything better. Great minds do think alike!
I am gonna try this on coming weekend and hope its looks at least nice in the texture and in color,because i am not so good in cooking:). Anyway Looking forward to more of your yummy dishes mate!!!