Tzatziki with Green Onions & Cilantro
Rosemary Jason, Hungry Nomad Maps
This is a delicious variation of Ana Sortun’s Tzatziki recipe that I make at home whenever I have leftover scallions and cilantro…which seems to be all the time.
Makes 1-1/2 cups
Ingredients
1 clove garlic, minced
2 tablespoons freshly squeezed lemon juice
1/4 tsp. sea salt or salt to taste
1 cup thickGreek style yogurt
2 tablespoons extra virgin olive oil
Freshly ground black pepper
1/3 cup finely chopped scallions
2 heaping Tb. chopped fresh cilantro
1. Combine the garlic in a mixing bowl with the lemon juice and sea salt. Let stand for 15 – 20 minutes. This step softens and mellows the garlic
2. Stir in the yogurt, olive oil, and pepper. Fold in the scallions and cilantro and adjust the salt and pepper to taste. Refrigerate until chilled and serve.
Serve as a dip with pita bread or toasted pita chips. Try it on roasted chicken or lamb sandwiches, rolled in a fresh pita with crisp greens and chopped cucumber. If you have some leftover tzatziki, thin it out with a little oil and wine vinegar and use it as a salad dressing for chopped salads.
