Tzatziki Sauce

recipephotos lrg tzatziki


Recipe by: George Schaffer, Poppi's Anatolia, Eugene, Oregon

Tzatziki Sauce adapted from the original recipe at Poppi’s Anatolia.

Makes about 4 cups

3 cups Nancy’s Organic Whole Milk Probiotic Greek Yogurt
1 large cucumber, peeled and grated in a food processor
5 cloves of garlic, finely minced (approximately 3 tablespoons)
1 Tablespoon extra virgin olive oil
1 Tablespoon red wine vinegar
1 1/8 teaspoons salt
1 1/2 teaspoons spearmint

Drain cucumber in a colander for 30 minutes. Meanwhile, combine garlic, olive oil, vinegar, and salt in food processor until pureed. Combine all ingredients and mix well. Serve with falafel, grilled pita or use as a vegetable dip. Tzatziki can be chilled and stored for up to 2 weeks.

Co-owner George Schaffer…says, “It’s not rocket science. It’s the yogurt we use that makes this recipe.”