Tzatziki sauce is one of those condiments that I could literally eat on anything. Crackers, steak, tomatoes, pita wedges… cardboard. Seriously though, this stuff has superpowers and could make cardboard taste delicious. Though it is annoyingly stealthy in the pronunciation department: (say: sot-see-key or sat-see-key), this recipe couldn’t be easier to make.
Typically the sauce is created with strained yogurt, or Greek yogurt because it is thicker. I for one, am a fan of AE Dairy Sour Cream, as you know because I obsess about it frequently on my blog. I challenge you to find a better tasting, thicker, richer, fresher sour cream. You won’t. I love local flavors, and this is one of them for me. Quality is what AE Dairy is about, and their sour cream is proof. The proof is in the passion for making great tasting dairy products, what I discovered on my trip to AE Dairy a few months ago with my best friend Brandi.
They have weekly taste tests with members of the Erickson family and other key staff members on all of their products! They’ve been in town (just miles from my home), creating the finest dairy products around for almost 85 years. AE Dairy Sour Cream is rich and thick, which makes this sauce extraordinary. The smooth texture of the sour cream really enhances the creaminess of this recipe. (AE Dairy experts spend extra time and care to culture the cream to perfection to make it smooth and enhance that trademark tang that great sour cream has.)
I love to pair tzatziki sauce with a protein of any type (beef, pork, chicken) and these quickly marinated veggies. Roll up in a pita for a gyro-inspired treat!
This time of the year gardens are bursting with fresh cucumbers… this is the perfect recipe to use them up in.
Coming soon, the Greek Flat Iron Steak I pair this sauce with frequently!
Learn more about AE Dairy and connect with them on Facebook, Twitter, Pinterest and YouTube for great recipe ideas and news of exciting new products coming down the pipeline!
This is a sponsored conversation written by me on behalf of AE Dairy via RhythmOne. The opinions and text are all mine.
Simple Greek Tzatziki Sauce
By: Cristen www.foodandswine.com
Makes 1.5 cups
Ingredients:
1 cup AE Dairy Sour Cream (regular)
1 cucumber, peeled (peel only if cucumber is not an English seedless/or hothouse cucumber: they have thinner skin), cut lengthwise, seeds discarded, grated and squeezed of moisture with a paper towel. Squeeze that excess water out! Lots of paper towels. You want cucumber flavor not a watery mess in your sauce.
1 medium clove garlic, grated
1 tsp dried dill weed or 2 tsp fresh dill, chopped
2 tsp lemon juice
1/2 tsp salt (more to taste, and sometimes I add garlic salt to boost the garlic flavor)
1/4 tsp black pepper
In a small mixing bowl, add sour cream, grated cucumber, garlic, dill weed, lemon juice, salt and pepper. Stir well. Refrigerate until serving. Store, covered for up to 1 week. Stir prior to serving.
This is a sponsored conversation written by me on behalf of AE Dairy via RhythmOne. The opinions and text are all mine.
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