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Roasted Garlic and Rosemary Compound Butter

Roasted Garlic and Rosemary Compound Butter

Roasted Garlic and Rosemary Compound Butter is made with perfectly roasted garlic cloves, fresh rosemary and parsley, and a bit of lemon juice smashed together to form a log of delicious butter. This Roasted Garlic and Rosemary Compound Butter is great for topping grilled steaks, fish or spread over bread.

This compound butter all starts with roasted garlic. Roasting garlic calms and balances the garlic while giving it extra nutty and sweet flavors. If you have never roasted garlic- do it! Roasted garlic is so delicious and can be used in so many dishes.

How to roast garlic

  1. Peel off the outer papery layers.
  2. Cut the top off- about 1/4 inch worth to expose the garlic cloves.
  3. Drizzle with olive oil.
  4. Wrap in foil.
  5. Bake on 400 degrees for 40 minutes.

The roasted garlic will come out slightly browned and soft with a nice garlicky aroma. Just squeeze out the garlic cloves from the bulb to use on top of salads, in pasta, sauces and this Roasted Garlic and Rosemary Compound Butter.

Roasted Garlic and Rosemary Compound Butter

Once the garlic is roasted, this Roasted Garlic and Rosemary Compound Butter comes together in no time at all. Make sure to use softened butter, chop the herbs finely, use fresh lemon juice, mash the garlic cloves well and this compound butter will come out beautifully!

Now, I just need an extra juicy, grilled sirloin steak- cooked medium-rare, of course! Just add a tablespoon of this deliciousness and it is a winning steak dinner. How will you use this Roasted Garlic and Rosemary Compound Butter?

Roasted Garlic and Rosemary Compound Butter
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Roasted Garlic and Rosemary Garlic Butter, steak butter, compound butter, #butter, roasted garlic, how to roast garlic

Roasted Garlic and Rosemary Compound Butter is made with perfectly roasted garlic cloves, fresh rosemary and parsley, and a bit of lemon juice smashed together to form a log of delicious butter.

  • Roasted Garlic
  • 1 garlic bulb
  • 1 teaspoon olive oil
  • Roasted Garlic and Rosemary Compound Butter
  • 1 cup unsalted butter (2 sticks), room temperature
  • 3 tablespoons parsley, finely chopped
  • 1 tablespoon rosemary, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon lemon juice
  • 3 garlic cloves, roasted
  1. Roast the garlic: preheat oven to 400 degrees, remove the excess papery layers from the outside of the garlic bulb, cut the top of the garlic bulb exposing the insides of the cloves slightly (about 1/4 inch off the top), drizzle with olive oil and wrap in foil, bake for 40 minutes.
  2. Start your Roasted Garlic and Rosemary Compound Butter once the garlic has cooled.
  3. Place all the Roasted Garlic and Rosemary Compound Butter ingredients together in a bowl. Use a fork to smash everything together. Make sure to concentrate on smashing the garlic cloves and mixing everything until consistent.
  4. Place the butter onto some parchment paper.
  5. Form the butter using the parchment paper into a a tube or rectangular shape.
  6. Leave the parchment paper in place as you place the butter in the refrigerator to take shape.
  7. Add to bread, pasta, steaks, chicken, fish and more!

You can easily cut this recipe in half but I like making a larger batch because it can be used for weeks on so many foods…. although, I doubt it will last past a couple days because it is just too delicious not to eat.

19 Amazing Salad Dressing Recipes

19 Amazing Salad Dressing Recipes

Summer time has hit and salads are on the menu! I have 19 Amazing Salad Dressing Recipes that you must try this season to take a simple salad from meh to WOW.

Homemade Ranch Dressing from Salt & Lavender because a classic is always a good idea.

 

Homemade Tomato Vinaigrette from The Cincy Shopper is perfect for your garden supplies you with an abundance of tomatoes this summer.

 

Chunky Blue Cheese Dressing from Culinary Ginger perfect for dipping or drizzled over salads.

 

Basil and Lemon Vinaigrette Dressing is a simple, gluten-free, dairy free dressing from Evolving Table.

 

Vegan Cilantro and Cayenne Tahini Sauce might just become your next go-to sauce for.. well… everything from Foodal.

 

Easy Homemade Greek Dressing from Peas and Crayons is beautiful and delicious. Go ahead and ditch the store bought.

 

More Amazing Salad Dressing Recipes

Honey Mustard Ginger Salad Dressing from Natalie’s Happy Health.

Homemade Balsamic Vinaigrette from To Simply Inspire.

Creamy Maple Curry Salad Dressing from Delicious on a Dime.

Avocado “Bomb” Sauce from here at Simply Made Recipes.

Citrus Vinaigrette Dressing from Low Carb Maven.

Joy Filled Eats shows us How to Make Caesar Salad with 4 Ingredients. 

Mojito Salad Dressing from It is a Keeper.

Thousand Island Dressing from Thyme & Joy.

Creamy Honey Lime Salad Dressing from Syrup and Biscuits.

Strawberry Vinaigrette from Mom Foodie.

Keto Russian Dressing from Peace. Love and Low Carb.

Poppy Seed Salad Dressing from here at Simply Made Recipes. 

Homemade Antipasto Dressing from Bunny’s Warm Oven.

 

There you have it! 19 Amazing Salad Dressing Recipes are up for grabs. I just want to know, which one will you start with?

Creamy Poppy Seed Salad Dressing

Creamy Poppy Seed Salad Dressing

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Creamy Poppy Seed Salad Dressing is made with mayonnaise, poppy seeds, apple cider vinegar and sugar for a really easy salad dressing ready in under 5 minutes.

Poppy seed dressing is one of my favorites. This particular one has a mayonnaise base making it really creamy and tastes oh so delicious on so many foods. Pour over a seasonal salad, drizzle a bit in a wrap of turkey, lettuce, veggies folded in a tortilla or even use as a dip for chicken tenders.

Try this Summer Salad that we made for our “When Life Gives You Lemons” dinner party:

  • Blueberries
  • Sliced strawberries
  • Feta cheese
  • Almonds
  • Spring mix lettuce
  • Grilled chicken
  • Creamy Poppy Seed Dressing



Creamy Poppy Seed Salad Dressing
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Creamy Poppy Seed Salad Dressing

Creamy Poppy Seed Salad Dressing is made with mayonnaise, poppy seeds, apple cider vinegar and sugar for a really easy salad dressing ready in under 5 minutes.

  • 3/4 cup mayonnaise
  • 1/3 cup sugar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons poppy seeds
  1. In a small bowl, whisk all ingredients together.
  2. Drizzle over salad, in a sandwich wrap or use as a dip.
  3. Store in fridge.

What will you use this Creamy Poppy Seed Dressing recipe for? Let me know in the comments below. 

Homemade Parmesan Croutons

Homemade Parmesan Croutons

Thank you Idahoan® Steakhouse® Soups for sponsoring this post. Stay warm with this winter with a cozy bowl of soup!

Homemade Parmesan Croutons are made with day old bread, seasonings and parmesan cheese nestled on top of a delicious, warm bowl of Idahoan® Steakhouse® Soup.

There is a lot of hustling about this time of year between school activities, holiday parties, shopping to check all the items off that Christmas list and trying to find a moment to spend with the family. We all need a few go-to items in the pantry in these chaotic times that are quick, easy and still allow you to put a comforting meal on the dinner table that will warm up the whole family.

Idahoan Steakhouse® Soups bring together real, red Idaho® potatoes with flavorful seasonings and rich cheeses to provide a creamy taste in every spoonful – all you have to do is add water. In just 5 minutes, you can have flavorful, slow-cooked taste of restaurant-quality soup at home!

Idahoan Steakhouse® Soups are available in four delicious flavor varieties:

  • Loaded Potato
  • Creamy Potato
  • Cheddar Broccoli
  • Cheddar Potato

Visit Idahoan Steakhouse® Soups to get more information by clicking HERE.

Homemade Parmesan Croutons

Homemade Parmesan Croutons are so easy to make! If you have not made your own croutons before, you want to try out this recipe. You will never go back to the store bought and homemade croutons are such a great use of a food you would probably just throw in the garbage. They are delicious and reduce waste. Win, win.

Today, I am sharing my Homemade Parmesan Crouton recipe but this is one of those recipes that you can easily tweak to utilize whatever you happen to have around the house. Swap some of the spices, opt out of the cheese and any kind of bread can be used. Have a loaf of ciabatta bread that has been sitting around for a week? Chop it up, add some spices and olive oil and then toss it in the oven for some great croutons!

Let’s get cooking!

Preheat your oven to 325 degrees. Remove the crust from the bread slices or leave the crust on-up to you! Then, slice the bread into 1 inch cubes. In a mixing bowl, add your seasonings and some parmesan cheese. Add in the cubed bread and drizzle with olive oil. Mix everything together and place on a baking sheet.
Bake the croutons for 20 minutes.
Remove the croutons from the oven and flip. Sprinkle with more parmesan cheese and bake another 10 minutes. Keep an eye on the croutons the last 5 minutes to make sure they do not burn. You want the croutons to be toasted and golden brown.

Homemade Parmesan Croutons
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Homemade Parmesan Croutons are made with day old bread, seasonings and parmesan cheese nestled on top of a delicious, warm bowl of Idahoan® Steakhouse® Soup.

  • 6 slices day old bread (4 cups cubed)
  • 1 garlic clove, minced
  • 1/2 teaspoon Italian seasoning
  • 1/4 cup parmesan cheese
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon red pepper flakes (optional)
  1. Preheat oven to 325 degrees.
  2. Slice your bread into 1 inch cubes. You can remove the crust or leave crust on.
  3. In a mixing bowl, add your seasonings and mix.
  4. Mix in half the parmesan cheese.
  5. Drizzle the olive oil on top and mix all ingredients together.
  6. Place on a parchment paper covered baking sheet.
  7. Bake 20 minutes.
  8. Remove from oven and flip croutons. Sprinkle the remainder of the parmesan cheese on top and bake another 10 minutes.
  9. Let cool and store in a sealable container.

Place your Homemade Parmesan Croutons into a sealable container once completely cooled to be stored. Toss them on salads, eat them for a snack or on top of cozy, warm bowl of Idahoan® Steakhouse® Soup.

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

Cranberry Poblano Relish and Cream Cheese Dip

Cranberry Poblano Relish and Cream Cheese Dip

Cranberry Poblano Relish and Cream Cheese Dip made with fresh, uncooked cranberries, poblano pepper, brown sugar, cumin, coriander and brown sugar placed on top of cream cheese for a simple and flavorful dip.

It is time for Recipe Swap Club again and this month I was tasked with Fix Me A Little Lunch with Ali. Ali lives in Oregon, where I was raised, and she is a member of the Community Supported Agriculture where she gets to visit local farms and learn more about local produce. A lot of Ali’s recipe are based on local fruits and vegetables and there are drink recipes galore!

Visit Fix Me A Little Lunch and see the original recipe!

Click HERE.

Poblano Cranberry Relish and Cream Cheese DipI wasn’t aware of this but a large percentage of cranberries produced are from Oregon and this time of year, cranberries are everywhere! You can’t have a Thanksgiving or Christmas dinner without a cranberry dish. I chose to make this Cranberry Poblano Relish and Cream Cheese Dip using Ali’s relish recipe for the simplicity, spice and in spirit of the season.

This Cranberry Poblano Relish goes beyond a cream cheese dip. Spread it on a sandwich or place it on some crackers with brie cheese. It is really delicious and makes your mouth do that little happy food dance. Be aware that this is a bit spicy so if you are serving a group of people, think about doing a second dip for those non-spice lovers (hey, they exsist).

Poblano Cranberry Relish and Cream Cheese Dip

Cranberry Poblano Relish and Cream Cheese Dip
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Poblano Cranberry Relish and Cream Cheese Dip
  • 2 cups fresh or frozen cranberries
  • 1 poblano pepper, diced
  • 1 lime, juiced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 4 teaspoons brown sugar
  • 16 ounces cream cheese
  1. Place cranberries, poblano, juice of 1 lime, cumin, coriander and brown sugar into food processor.
  2. Blend until all ingredients are finely chopped.
  3. Spread cream cheese into a serving bowl.
  4. Spread the cranberry poblano relish on top.
  5. Serve immediately or cover and place into fridge for 24 hours for the flavors to soak.
  6. Serve with crackers of choice or baguette slices.

Poblano Cranberry Relish and Cream Cheese DipPoblano Cranberry Relish and Cream Cheese Dip

Steak with Rosemary Garlic Sauce

Steak with Rosemary Garlic Sauce

Steak with Rosemary Garlic Sauce has petite sirloin cut steak with an amazingly flavorful rosemary garlic sauce with a touch of lemon and shallots.

As a child, I hated steak. I thought it was horrible and gross. I wanted nothing to do with it. When I got older, I started trying more foods and different cooking methods and came to love steak. My mother would always cook our steak well done growing up. I mean WELL done. Sorry mom, steak isn’t your department. It was flavorless and hard to chew. For full flavor, keep some pink in your steak. I prefer my steak medium-rare and cook my kids a few minutes longer to be a medium to medium-well.

Steak with Rosemary Garlic Sauce

Let us start by talking about the steak. I buy petite steak a lot. It is affordable and flavorful.  However, petite steak can be less tender than other cuts. You can certainly swap out the cut of steak in this recipe for whichever cut you prefer. I know when you have kids to feed, staying affordable is a must and the petite is a great option for those who love steak but don’t always love the price tag.

Grilling the steak really gives the best flavor so that is what we need today. I say “we” because I haven’t grilled anything in a decade. My husband is the grill chef in this household. I’m just the supervisor… which he isn’t too entertained by but marriage is what it is.

Cooking time on the grill is important. Set your grill on a medium heat. I stick to the cooking times Bobby Flay recommends. I’m pretty sure the guy knows what he is doing.  Place the steaks on the grill and cook until golden 4 to 5 minutes. Flip the steaks over and continue to grill 3 to 5 minutes for medium-rare, 5 to 7 minutes for medium or 8 to 10 minutes for medium-well. We cook the steak about 5 minutes each side and let the kids steaks cook another few minutes.

Steak with Rosemary Garlic Sauce

Steak with Rosemary Garlic Sauce has a really great sauce. This sauce was inspired from a steak on the menu from Long Horn Steak House. Long Horn’s has a steak with a rosemary gravy, mushrooms, topped with onion straws that is pretty tasty. This is not a copy cat sauce, the sauce was just my inspiration. Instead of onion straws, I used shallots and lightened it up with some lemon. I did not leave out the amazing rosemary flavor though so if you love that Long Horn steak, this is not the same but much of the flavor profile is there so you are sure to love this too.

We made mashed potatoes on the side today and drizzled the sauce over those too and it was delicious in replace of a thick gravy. Plus, it is so simple to make with just a few ingredients.

Steak with Rosemary Garlic Sauce

Steak with Rosemary Garlic Sauce
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Steak with Rosemary Garlic Sauce
  • 1.5 pounds steak (we went with petite sirloin today)
  • 1 lemon
  • 3 garlic cloves
  • 1 tablespoon flour
  • 3/4 cup beef broth
  • 1 shallot
  • 1 tablespoon butter
  • 2 tablespoons fresh rosemary
  • 2 tablespoons olive oil
  1. Finely chop 1 shallot, 2 tablespoons worth of rosemary and 3 garlic cloves. Cut your lemon in half. Put to side for later.
  2. Place steaks on the grill on a medium heat.
  3. Cook until browned, 4-5 minutes, and flip.
  4. Cook another 3-10 minutes depending on how well done you like your steak. We typically do 5 minute each side. A few extra minutes for the kids steak.
  5. Make your sauce. In a saucepan on a medium heat, add your chopped shallots and 1 tablespoon butter. Mix often for 2 minutes.
  6. Add your garlic, rosemary, olive oil and squeeze the lemon. Let simmer for 2 minutes.
  7. Add half cup of the beef broth. Simmer.
  8. In a small bowl, place the remainder of the beef broth (1/4 cup) and 1 tablespoon flour and mix well. Pour into the saucepan.
  9. Mix the saucepan ingredients until it thickens.
  10. Drizzle the rosemary garlic sauce over the steaks and serve.

Steak with Rosemary Garlic Sauce pin

Fresh Pico de Gallo

Fresh Pico de Gallo

Fresh Pico de Gallo with Roma tomatoes, garlic, onion, cilantro, jalapeno and serrano peppers and a splash of lime juice.

Fresh Pico de Gallo

Cinco de Mayo is around the corner and I can’t help but have my mind on Mexican cuisine. One of the simplest and freshest salsas I make is this fresh Pico de Gallo. So great for a dip with tortilla chips or on top of chicken fajitas. Plus you can have the salsa prepared in under 5 minutes. Winning!

Fresh Pico de Gallo There are really no special tips and tricks for this recipe. It is crazy easy to throw together. Just make sure to use all fresh ingredients. Mushy tomatoes or cilantro that isn’t green and bright, could kill the taste. If your lime isn’t very juicy, you can squeeze 2 into the mixture. A nice tip to get the most out of your lime, use the palm of your hand to roll the lime on the counter before cutting and squeezing. I have also popped them into the microwave for 20 seconds to get the most juice possible from them.

Fresh Pico de Gallo

Want another great Mexican inspired dip idea that is super easy? Try the Enchilada Bean Dip from my friend over at Fizl Dizl.

 

 

Fresh Pico de Gallo

Fresh Pico de Gallo
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Fresh Pico de Gallo
  • 6 Roma tomatoes
  • .5 onion (red or white, I mixed both today)
  • .5 cup chopped fresh cilantro
  • 1 lime
  • 3 garlic cloves, minced
  • 1 jalapeno
  • 1 serrano
  • pinch of salt
  1. Wash all your tomatoes, peppers and cilantro well.
  2. Grab a cutting board and knife.
  3. Chop your tomatoes and put into a medium mixing bowl.
  4. Finely chop 1 jalapeno and 1 serrano and put into bowl. If you do not like heat, remove the seeds before chopping.
  5. Chop half an onion and put into bowl. I grab whatever I have on hand. I did a mix of red onion and white onion today.
  6. Squeeze 1 lime into bowl, add a pinch of salt and mince 3 garlic cloves.
  7. Chop your fresh cilantro and place into mixture.
  8. Mix all ingredients together and serve.

Fresh Pico de Gallo

 

Crab Fries with Garlic Aioli

Crab Fries with fresh snow crab and a simple garlic aioli set on top of some delicious seasoned fries.

 

Crab Fries

We went on a vacation last year to Clearwater, Florida. All vacations on the beach involve a mission to find the best fish tacos in town. While we did not find any fish tacos to brag about in Clearwater, we did stumble on some pretty dang good crab fries at Frenchy’s Rockaway Grill! My crab fries are inspired by Frenchy’s Crab Fries. If only my house had that ocean view like Frenchy’s, we would be set!

Crab Fries

To get great crab fries, use French fries with really good seasoning. I used Rally’s seasoned fries today because I didn’t have to add any extra spice, they are ready to go. Also, make sure to use real crab and not imitation. Depending on where you live and time of season, your options may vary for crab. I always prefer Alaskan King Crab but we used Snow Crab with the crab fries and it was fantastic. Check your grocery store next to the imitation crab because we have fresh crab in containers ready to eat which saved a ton of time not having to cook the crab and tear it all apart, plus it was affordable.

The garlic aioli is strong on flavor but pairs so perfectly with the seasoned French fries and crab! Garlicky and lemony goodness galore!

Crab Fries

Have you ever had crab fries or visited Clearwater, Florida? Tell me what you think of these fun fries.

Crab Fries with Garllic Aioli
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Crab Fries
  • 1 pound seasoned French fries
  • 8 ounces crab meat, cooked and shredded
  • .5 cup mayonnaise
  • .5 teaspoon red chili pepper flakes
  • 1.5 tablespoon lemon juice
  • 3 clove garlic
  • 2 tablespoons butter
  • .5 teaspoon sea salt
  • .5 teaspoon pepper
  • chives to garnish (optional)
  1. Bake the French fries according to package directions.
  2. As the fries cook, make your garlic aioli sauce.
  3. In a small bowl, add mayo, red pepper flakes, lemon juice, 2 minced garlic cloves, sea salt and pepper. Mix well and set to the side.
  4. In a microwavable safe container, add crab, 1 minced garlic clove and 2 tablespoons butter. Heat in microwave for 1 minute. Mix.
  5. Remove the fries from oven.
  6. Top fries with the crab and drizzle your aioli sauce.
  7. Dice some chives and sprinkle over top to garnish.
  8. Enjoy!

 

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Pin this recipe to share with your friends: crab fries, garlic aoili

Corn Salsa

Corn Salsa takes only 10 minutes to prepare and has fresh ingredients with just a pinch of spice. Great for fajitas, dip or as a topping of chicken.

 

Corn Salsa

 

I am a really big fan of corn, any kind of corn cooked any way. Bring me a big bowl of Corn Salsa and it will be consumed in minutes. I love this recipe because the corn is the focus of the dish and the fresh ingredients just help flavor the dish. Speaking of freshness, this salsa is best when eaten immediately after cooking. The corn is warm and the ingredients are freshly chopped, just tastes so good.

 

Corn Salsa

 

In a large saucepan, you want to cook your corn, onion and peppers on a medium to high heat to roast them with a little oil. This gives another dimension of flavor and the poblano chile peppers happen to taste unbelievable when roasted. Once the mixture is browned, add in the remainder of your fresh ingredients and serve immediately.

 

Corn Salsa

 

Many recipes such as this one tend to taste better once the flavors have soaked in but I like this recipe served immediately while still somewhat warm. Add to tacos, use as an appetizer with tortilla chips or put over a chicken breast are my favorite ways to utilize corn salsa.

This recipe goes quick! You may want to double the recipe for a big family! I took the photos and was going to make some tacos for dinner. My husband ate the whole bowl before I even fired up the stove again. Another batch had to be made for our dinner. Haha. I can’t blame him. Just too good.

 

Corn Salsa

 

This recipe was inspired by Better Home and Gardens Roasted Corn Salsa recipe.

Corn Salsa
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Corn Salsa
  • 1 tablespoon olive oil or vegetable oil
  • 1.5 cups frozen corn
  • .5 cup chopped red onion
  • 1 poblano chile pepper
  • 1 jalapeno
  • 3 garlic cloves, minced
  • 1.5 cups roma tomatoes
  • 1/4 cup freshly chopped cilantro
  • .5 teaspoon salt
  1. Wash all your fresh ingredients well.
  2. Gather cutting board, knife, measuring cups, large bowl, large saucepan, spatula and garlic press.
  3. On the stove top, heat your saucepan on a medium to high heat.
  4. Chop your red onion, tomatoes and cilantro.
  5. Remove the seeds from your poblano pepper and jalapeno and finely chop.
  6. Add 1 tablespoon oil to saucepan, followed by the 1.5 cups corn, chopped jalapeno, and chopped poblano. Cook until corn begins to brown. This will take about 5 minutes stirring frequently.
  7. Turn off heat and add 3 minced garlic cloves, followed by 1.5 cups chopped tomatoes, 1.4 cup cilantro, and .5 teaspoon salt.
  8. Mix well.
  9. Transfer to bowl and serve.

 

Corn Salsa

Tzatziki Sauce

Tzatziki Sauce is a multi purpose sauce for Greek dishes with cucumber, garlic, lemon, fresh dill and Greek yogurt. I love the combination of fresh ingredients and creamy base that makes this sauce a must have recipe!

 

Tzatziki Sauce, greek, sauce

 

There is a great little Farmer’s Market here in downtown Cincinnati that has the most addicting gyros. We drive downtown, pay for parking and deal with large crowds just for these gyros. I crave them constantly. This recipe was inspired by their tzatziki sauce with the cool cucumber flavor and fresh taste.

 

Tzatziki Sauce

 

The sauce is really simple to make. All you need is a food processor, cutting board, knife and measuring cups. Blend your sliced cucumber with some salt before adding the other ingredients so the cucumber flavor is consistent. Salt has a way of thinning out sauces so it is important to add it in to start with the cucumber. Once you add the Greek yogurt and other ingredients, it makes a nice creamy sauce that is ready to go in just a few minutes.

 

Tzatziki Sauce

 

This particular tzatziki sauce is on the thinner side as far as sauce goes. What do you do if you want a really thick sauce? There are some options. You can finely chop your cucumber and squeeze the excess water from it and opt out of the food processor to just whisk the ingredients together. I don’t like this way personally because you have chunks of cucumber, instead of having the flavor all through the sauce. Still tastes amazing this way though! You can also strain your yogurt. For starters, use the Greek yogurt over other types of yogurt because it is already thicker. You will then strain the yogurt using a coffee filter to get out the moisture. This can take some time and overnight straining is ideal.  A third option for thicker sauce is some sort of thickening agent, such as a gelatin.

 

Tzatziki Sauce

 

How long does tzatziki sauce stay good for? Go with the date of expiration of your yogurt but is best consumed immediately because the longer it sits, the thinner it will become. If you use a thickening method, you are safe to eat until yogurt expiration. However, this sauce really tastes best when consumed immediately after making.

 

Tzatziki Sauce

 

Try the Lamb and Feta Nacho recipe for your tzatziki sauce.

 

Tzatziki Sauce
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Tzatziki Sauce
  • 3 cups Greek plain yogurt
  • 1 tablespoon freshly chopped dill
  • 2 teaspoon salt
  • 1 large cucumber
  • 1 teaspoon pepper
  • 3 tablespoons lemon juice
  • 1 large garlic clove, minced
  1. Grab ingredients, food processor, garlic press, knife, cutting board, measuring cups and storage container for sauce.
  2. Slice your cucumber and put into the food processor. Ad 1 teaspoon salt. Blend for one minute.
  3. Add 1 tablespoons fresh chopped dill, 1 more tablespoon salt, 1 tablespoon pepper, 3 tablespoons lemon juice, 3 cups Greek yogurt and mince 1 garlic clove. Blend 30 seconds.
  4. Pour into a storage container. Expires at yogurt expiration date.
  5. Put on your gyros, greek nachos, salads, use as a dip, on burgers or whatever else you can think of.
Pint his recipe for later:
Tzatziki Sauce