Diary of a Saucy Lady: Ways to Use Our No-Cook Tzatziki Sauce
Dunk, slather, drizzle, smother. No matter how you sauce it, a spoonful of a special sauce makes everything taste better. Especially during summer grilling season, a good sauce can be the difference between another dry slab of grilled meat and a sumptuous meal. Over the next six weeks, I'll give you recipes for some of my favorite no-cook sauces and tons of ideas for how to use them. You'll see, a single sauce that takes minutes to make can transform a week's worth of meals.
Ingredients1/2 cup grated peeled English cucumber (about 4 ounces) $1/3 cup plain 2% reduced-fat Greek yogurt $1/3 cup sour cream $1 1/2 tablespoons chopped fresh dill3/4 teaspoon white wine vinegar1/2 teaspoon kosher salt1/8 teaspoon black pepper1 garlic clove, minced
1. Place cucumber in a clean kitchen towel; squeeze to remove excess liquid. Combine cucumber and remaining ingredients in a bowl, stirring with a whisk. Chill 1 hour before serving. Refrigerate 1 to 2 days.
Use It:1. On a lamb burger with thinly sliced red onion. Slather the bun with tzatziki, or make it a knife and fork burger—skip the top bun and instead top the patty with sliced onion and a spoonful of sauce.
2. In a pita sandwich. Spread tzatziki in a pita half and fill with shredded lettuce, chopped tomatoes, olives, and grilled chicken.
3. As a bagel topper. Instead of cream cheese, slather your Sunday bagel with tzatziki and smoked trout.
4. Stirred into mashed potatoes. A spoonful of tzatziki adds all the creaminess and seasoning you need.
5. Tossed with canned tuna for an instant tuna salad.
Yield: Serves 8 (serving size: about 2 tablespoons)Total time: 1 Hour, 8 MinutesCALORIES 24; FAT 1.8g (sat 1.1g, mono 0.4g, poly 0.1g); PROTEIN 1g; CARB 1g; FIBER 0g; CHOL 5mg; IRON 0mg; SODIUM 130mg; CALC 18mg
More No-Cook Summer Sauces: