This cool Greek dip only gets better with time. Serve with pita bread, in gyros, on lamb or with whatever you like!
Author: LeeleeCooks
Drain some low-fat yogurt overnight to make this yummy cucumber dressing. This is a delicious topping for grilled chicken or meat. It's also a great dip...
Author: Lobbylady
Drain some low-fat yogurt overnight to make this yummy cucumber dressing. This is a delicious topping for grilled chicken or meat. It's also a great dip...
Author: jslingo
Plant-based Beyond Meat® burgers with a Greek flair.
Author: Soup Loving Nicole
I'm going to show you what I think is the best method for making this incredibly delicious Greek yogurt and garlic sauce. One of the world's great snacks,...
Author: Chef John
This Instant Pot® recipe is perfect for a school night or whenever you need a quick dinner!
Author: Diana71
This cool Greek dip only gets better with time. Serve with pita bread, in gyros, on lamb or with whatever you like!
Author: LeeleeCooks
This fragrant sauce is cool and refreshing, a perfect summer dip for cucumber slices.
Author: Serena Liew
Straight from Greece! This recipe has been in my family for years - my Auntie showed me how to make it this Greek Easter - great with raw red peppers and...
Author: JessNeo
A mild and vegan version of tzatziki sauce, a great refreshing, cooling sauce or dip.
Author: stronglive1
I whipped this up the other night after a fierce craving for a gyro struck me and I was finding a lot of recipes that weren't quite what I was looking...
Author: Molly Kooiman Barber
Drain some low-fat yogurt overnight to make this yummy cucumber dressing. This is a delicious topping for grilled chicken or meat. It's also a great dip...
Author: Mary
A colorful California version of this classic Greek sauce. Use on your favorite pita sandwich, gyro, falafel or as a fresh veggie dip. Also try it as a...
Author: ambolicious
This is something I made with my Mom growing up. Truly a wonderful Greek accompaniment to many meals, especially meats, or as a dip for veggies and pita...
Author: Teina P
I've made tzatziki loads of times, but this is my best recipe yet! The two keys are the roasted garlic, and straining the yogurt for 24 hours to make it...
Author: Diana Moutsopoulos
This is a Greek yogurt sauce made with cucumbers and fresh mint. It's perfect for gyros, dipping raw vegetables, etc. Combine chopped onion with the mixture...
Author: 0316BJD
After eliminating dairy, I wondered how I could get all of the flavor of the traditional Greek put-that-on-everything topping and this is what I came up...
Author: Kameron
A Greek dip with a pungent garlic flavor. Good served with hot pita bread triangles. Chill for at least 30 minutes before serving to develop the flavor....
Author: S.Millar
This is like garlic sauce times tzatziki sauce. To the power of garlic. I like mine super garlicky but you may adjust your garlic to taste. This tastes...
Author: Natasha Farrell
Creamy, cool, delicious. This sauce complements any meal needing some extra oomph! Straight from my Greek mother's kitchen, it doesn't get much more authentic...
Author: veggiesdontbite
This yogurt, cucumber, and garlic dip is a wonderful, cool companion dish - great for summer!
Author: CAYCE
I'm going to show you what I think is the best method for making this incredibly delicious Greek yogurt and garlic sauce. One of the world's great snacks,...
Author: Chef John
I've made tzatziki loads of times, but this is my best recipe yet! The two keys are the roasted garlic, and straining the yogurt for 24 hours to make it...
Author: Diana Moutsopoulos
After eliminating dairy, I wondered how I could get all of the flavor of the traditional Greek put-that-on-everything topping and this is what I came up...
Author: Kameron
Straight from Greece! This recipe has been in my family for years - my Auntie showed me how to make it this Greek Easter - great with raw red peppers and...
Author: JessNeo
I'm going to show you what I think is the best method for making this incredibly delicious Greek yogurt and garlic sauce. One of the world's great snacks,...
Author: Chef John