Sriracha Tzatziki

Name: Sriracha Tzatziki
Yield: makes about 2 cups
Ingredients: 1 1/2 cups Greek-style yogurt (whole milk or low-fat, not nonfat); 4 Persian cucumbers, chopped; 1/4 cup Sriracha; 2 teaspoons freshly squeezed lemon juice; 1 tablespoon minced lemon zest; 12 mint leaves, minced; Salt and freshly ground black pepper

December 9, 2011

This creamy Greek dip is king atop pita bread or pita chips, but it also finds a home alongside fresh veggies, grilled meats, or piping-hot falafel. If you are unable to find Persian cucumbers, feel free to substitute the English or hothouse variety.

Recipe information

Yield
makes about 2 cups

Ingredients

1 1/2 cups Greek-style yogurt (whole milk or low-fat, not nonfat)

4 Persian cucumbers, chopped

1/4 cup Sriracha

2 teaspoons freshly squeezed lemon juice

1 tablespoon minced lemon zest

12 mint leaves, minced

Salt and freshly ground black pepper

Preparation

In a medium bowl, mix together the yogurt, cucumbers, Sriracha, lemon juice, lemon zest, and mint leaves. Season with salt and pepper to taste. Use immediately or cover and refrigerate promptly. Use within 1 week for best flavor.

The Sriracha Cookbook

TagsDip Condiment Greek European Yogurt Dairy Cucumber Vegetable Mint Herbs & Spices Gluten Free Nut Free Vegetarian Easy Quick No-Cook Cookbooks

Recipe notes

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