A quick Gorgeous Green Tzatziki Sauce that doubles as a dip. Yogurt based and low in calories with a garlicky, herbal and citrus flavor. Great with my 5 Herb Greek Zucchini Kolokithokeftedes Fritters
A Special Tzatziki Sauce and Dip
Such a gorgeous hue with bold flavors.
Simple to make with an extra boost of antioxidants from the addition of Spinach: Beta-carotene, Lutein and Vitamin C.
Easy to Prepare!
- Blanch Flat Leaf Spinach (in boiling water until color pops; then refresh under cool water and pat dry.)
- Add Spinach, Greek Yogurt, Garlic, Lemon Juice, Ground Cumin and Dried Oregano to a food processor (I use my 4 cup one.)
- Blend until smooth – will be bright green!
- Fold in chopped Cucumber and chill
Many Uses for Tzatziki!
- As a dip for breads, typically Pita Bread (naan too)
- A dip for your Crudités
- Wonderful flavor addition to Grilled Meats
- Adds a tang to grilled fish such as Sea Bass, Salmon or Shrimp
- Perfect with your favorite Grilled Chicken recipes or Kebabs (rotisserie chicken too!)
- A welcome topping for Grilled or Roasted Vegetables
- A nice layer for Sandwiches – Falafel in Pita, Gyros
- My 5 Herb Greek Kolokithokeftedes Zucchini Fritters
A Signature Greek Dish
Tzatziki can be traced back in the Ottoman Empire. During this time, India loved their raita, a yogurt-based dip (using regular yogurt not Greek) which was thinner with different additions without lemon or oil.
Traditionally served cold, with nuanced bold flavors that’s tangy with a creamy texture.
Many recipes impart a garlic-y flavor with a refreshing herbal aroma.
Karen’s Green Spinach Tzatziki Sauce and Dip
Ingredients
- 10 ounces fresh large leaf spinach , (about 1 cup when cooked)
- 1/2 cup greek yogurt
- 1 teaspoon garlic , peeled and minced
- 1 teaspoon fresh lemon juice
- 2 pinches ground cumin
- 1/8 teaspoon dried oregano
- 1/2 cup persian cucumber , finely chopped
- 1/4 teaspoon sea salt, or to taste
Instructions
- Blanch Spinach in a medium sized pot: Boil water, add spinach and stir. Heat until turns bright green, about 15 seconds – add to a colander in the sink and run cool water on top to stop the cooking. Add to paper towels and wring dry.
- Add spinach, yogurt, garlic, lemon juice, cumin, and oregano to a food processor (I use a 4 cup one.) Run until smooth and bright green, about one minute.Fold in the cucumber, or briefly pulse in – it should have some texture.Add a drizzle of Extra Virgin Greek Olive Oil if desired. Taste for salt and enjoy.
- Tzatziki will stay fresh in the refrigerator for up to 5 days.
Great served with my 5 Herb Greek Zucchini Kolokithokeftedes Fritters
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
