Tzatziki is a Greek dish that is used as a sauce for meat or as dip for pita breads and crudité. Traditionally made from plain Greek yogurt, which has been strained to thicken even more, to which crushed garlic, cucumbers, olive oil, read wine, salt and sometimes fresh dill, has been added to make a versatile, flavoursome additive to any meal.
Tzatziki appears at many mezze meals in the middle East and family recipes all add their own special ingredient. Because of that there are many different recipes, with the American version adding lemon juice, but not much can improve on an already classic dish. Except for Avocado. What doesn’t go well with that?
This new twist on an old classic, melds the sublime flavour of Avocado with a fresh Tzatziki and brings it to a new level, without losing all its classic appeal. This makes this recipe excellent as a dipping sauce, dip, meal sauce or use it as a spread in pita bread sandwich with a good feta cheese fruit and spinach salad and provolone. It really is a versatile little sauce that ensures you have no left overs.
Give it a go! You’ll love it!
- 2 ripe avocados
- 2 medium cucumbers
- 1 lemon, juiced
- 4 cloves garlic
- 2 heaped tablespoon red onion, diced
- Sea salt, to taste
- 1/2 cup sour cream or natural Greek yogurt (optional)
- Peel and remove the seeds from the cucumber.
- Roughly chop garlic and cucumber. No need to be too fussy but it needs to be small enough to process in a blender.
- Combine all ingredients and blend using a blender. Process until smooth
- Serve immediately with fresh vegetables or refrigerate for later. The tzatziki will improve with age as it lets the flavors combine and ripen, just give it a little stir if it has been standing the fridge for a while.