Simply Delicious Tatziki

I had one of those beautiful, it's not just me, moments this past weekend while I was camping with a dear friend who mentioned how overwhelmed she got when googling for a simple tatziki recipe. Either the portions are insane, there is clearly too much garlic, or some weird obscure ingredient that you'd never thought would be in this simple Greek sauce. Even some of the tried and true corners of the internet that usually have great recipes seem to over-complicate, so I decided to mess around with portions until I found a consistency and flavor I liked.

This is what I came up with and it's pretty great, if I do say so myself. Add this to anything that needs a little luscious creaminess without a ton of fat. I put it on simple veggie kebobs Sunday night and it was the healthiest and tastiest meal I had all week.

This is a side dish that will sauce a meal for approximately 6 people. If you have extra, use it as a delicious veggie dip. It's a crowd pleaser!

Simply Delicious Tatziki 

1.5 cups greek yogurt (I used Fage non-fat, but feel free to use any fat content you like. Full fat yogurt might require less olive oil)
1 tablespoon dill (yes, that is a lot, trust me)
1/4 cup cucumber, sliced (about 8 slices of a large cuke)
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon lemon juice
1/2 a garlic clove

Combine all ingredients into food processor and blend on high until the cucumbers are just slivers. If you prefer a creamier sauce, add a touch more olive oil and continue to blend until it reaches the desired consistency.