Tzatziki was my first culinary success. I first tried and immediately fell in obsessive love with this Mediterranean yogurt-based sauce over spring break three years ago on a trip to New York City. I - no joke - ate bowls and bowls of it at the Mediterranean restaurant at which my friends and I were eating dinner. I may or may not have taken a spoon to it at one point. That summer, I made my first batch of what is now a staple in my kitchen. The coolness of the yogurt, the crunch of cucumber, the tang of lemon, the bite of garlic and onion, and the earthiness of the dill... three years later, I still go at it with a spoon.
This recipe is a fusion of a number of different recipes from all over the interwebs. Much of this recipe has to do with personal preference. I, for one, love love love garlic. And onion. Apparently I like being stinky. (Fun fact: Onions and garlic have long been recognized for their detoxifying and anti-inflammatory qualities, so I will gladly take the stink. Not that I needed an incentive.) So, play around with it and make it your own. This stuff is great with fresh vegetables (bell peppers are my personal fave), with pita, crackers, pretzels, on a sandwich as a healthy mayo substitue, with chicken or steak. Let's just say I slather the stuff on everything.
